![]() They must thoroughly understand how to use and troubleshoot all appliances and cooking instruments in the event of a malfunctioning cooking device. Sous-chefs are in charge of making sure all kitchen equipment is in working order. Sous-chefs must plan and direct how the food is presented on the plate, keep their kitchen staff in order, train new chefs, create the work schedule, and make sure all the food that goes to customers is of the best quality to maintain high standards. The sous-chef has many responsibilities, because the executive chef has a more overarching role. In large kitchens, sous-chefs generally manage members of the kitchen on behalf of the head chef, who is usually preoccupied with other tasks. Identify strengths and weaknesses and provide timely feedback to the individual.A sous-chef is a chef who is second in command of a kitchen – the person ranking directly before the head chef. To recruit and select a suitable culinary team who are able to work within a decentralized management philosophy. To act as manager on duty for the hotel as scheduled. Ĭoach and counsel employees in a timely manner and in accordance with Company policy.To delegate responsibilities to subordinates as required. Įnsure that the overall culinary department is motivated and that positive feedback on work performance is given.Įnsure that weekly work schedules and annual leave planners are administered and filed correctly.Responsible for the supervision of all stewards and their activities within the culinary department. To Ensure that all food products received into the hotel are of the required standard and quality and that they are stored and rotated correctly. To frequently verify that only the highest quality products are used in food preparation. To spend time in the restaurant to ensure that the operation is managed well by the outlet team. ![]() To project a positive and motivated attitude among-st all associates. To manage associates fairly and take a personal interest in knowing all culinary associates. To initiate relevant maintenance reports and work orders supported by the respective follow up of those items actioned. To fully understand the market needs and desires for each outlet and ensure that the menus are developed to reflect those needs.
0 Comments
Leave a Reply. |