Executive sous chef | Duties and responsibilities

An executive sous chef assists the executive chef in directing and guiding the food production team in providing quality of food and beverage in all outlets as per the inteenational standard in order to achieve maximum level of guest satisfaction. The responsibilities are- 

- represent the executive chef in his absence

- makes the duty roaster of the kitchen

- to act as liaison between executive chef and kitchen staff

- to ensure smooth flow of dishes from kitchen

- fully supervise all food tasting,

 presentations and food sampling

- assist in menu planning and costing

- ensure all raw ingredients are available at all time

- to maintain co-ordination between different sections of kitchen

- responsible for maintaining international standards of safety, security, huygiene and cleanliness in both food preparation and storage area