Sous Chef

Responsibilities

• Perform checks on diet texture, taste, temperature, and visual appeal in all sections.

• Actively participate in daily plating and serving, ensuring adherence to established portion sizes and plating standards.

• Maintain proper cooking and holding temperatures (e.g., above 75°C for cooked foods, above 63°C for hot holding).

• Adhere to standardized recipes and techniques to prevent undercooking or overcooking.

• Manage inventory levels, preventing overstocking while maintaining par levels.

• Conduct regular checks on raw ingredient stock levels and budget for procurements.

• Carry out procurement of raw ingredients with section chefs while ensuring timely submissions.

• Participate in and oversee goods receiving processes.

• Keep accurate inventory records to reduce food wastage, prevent shortages, and control costs.

• Conduct regular checks on kitchen eq...