Mx-158 - Sous Chef | Sio879

Responsibilities: Together with the whole kitchen team, the ultimate goal is ensuring that quality culinary dishes are being served, ensuring high level and contentment.Report daily to the executive chef, and on a weekly basis to the restaurant general manager.Check deliveries, guaranteeing quality and proper documentation.Control and direct the food preparation process and any other relative activities.Assist in constructing typical dishes ensuring the variety and quality of the servings.Approve and "polish" dishes before they reach the customer.Plan orders of equipment and ingredients according to identified shortages.Oversee and organize kitchen stock and ingredients, providing inventory reports.Ensure a first-in, first-out food rotation system and verify all food products are properly dated and organized for quality assurance.Check setup and stocking of all stations with all supplies before lunch and dinner shifts.Arrange for repairs when necessary.Delegate and provide orders over the different kitchen departments to have all the dishes ready at the same time.Take over all of the chef responsibilities when he is not present.Oversee the work of subordinates and estimate staff's workload.Maintain records of attendance.Comply with nutrition and sanitation regulations and safety standards.Ensure your kitchen is always clean, safe, and welcoming for the benefit of your team and guests.Create an environment where your team understands how important they are to our guest experience.Record daily HACCP reports.Organize and adjust weekly staff schedules to the restaurant needs.SOUS CHEF: As a Sous Chef, he/she will organize and oversee the kitchen activities. He/she will be under direct supervision of the head chef in the facilities and will inspect dishes before they are served to the customers, ensuring high quality and contentment.#J-18808-Ljbffr