Sous Chef

To assist with the supervision and training of the kitchen brigade, in the preparation, cooking and service of food for all sections of the kitchen.

To plan and coordinate the daily routine of work, in accordance with the menus in operation.

To ensure that the highest standards of hygiene and cleanliness are achieved in all areas.

• Ensuring that all food produced is of the quantity and quality specified and that it is ready for service at the times required.
• Ensuring that staff report and leave duty on time, and controlling staff break times in order to ensure that adequate cover is available.
• Ensuring that high standards of cleanliness and hygiene are maintained at all times.
• Monitor the security of the kitchen.
• To assist in the supervision of preparation, cooking and service of food throughout the food service department, in accordance with the laid down procedures.
• To assist in the formulation of standardized recipes for all dishes and menu items.
• To check the quality of all dishes and menu items for service and to ensure that the food is attractively presented for service.
• To effectively allocate to the appropriate staff.
• To ensure that all orders are produced as required.
• To ensure that all equipment and machinery is operated in a correct and safe manner and to report any defects or possible safety hazards identified.
• To assist and supervise the cooks as required ensuring the smooth and efficient running of the sections.
• Ensure that all equipment, utensils and work surfaces used in food preparation / production are cleaned.
• To assist with the preparation of staff Rota and work schedules as required and to ensure that staff work in accordance with these.
• To ensure that staff observe good personal hygiene practices.
• To ensure the safety of the kitchen by following the laid down safety procedures.
• To control food costs by minimizing wastage and by ensuring that orderly procedures are adhered to, and that portion control is maintained.
• To undertake any other duties as requested.

The Lead Chef will be required to assist in the preparation of a variety of dishes and menu items for symposia and other functions which are held from time to time.

Good personal hygiene should be maintained at all times both in grooming and uniform dress code, this practice should also be implemented in the kitchen and the area you are working in.

Primary Location

Work Locations

Work Locations : ACC-A -NEOM Trojena Time Trvl Tun, Depot and Vault Excav Allied Contracting Catering Company Umluj

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