Sous chef | Duties of sous chef

Sous chef is responsible for day to day functioning of kitchen . He has to organize, develop and supervise food production in main kitchen as per standard and recipes developed by Executive chef.

Represent Executive sous chef and executive chef in his absence
  • To Train his staff on improved work procedure , quality of food production and economical usage of food
  • Maintain all attendance record
  • Responsible for overall food cost control
  • Responsible for checking Mis - en - place of all stations
  • Attend food and beverage meetings and departmental meeting
  • Make duty Roaster
  • Assist in Menu planning
  • Complain Handlings
  • Briefing and scheduling of staff
  • To supervise work of kitchen
  • To maintain and inspect cleanliness , grooming , attendance of staffs .

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