Sous Chef - South Indian

Job Description
Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work.
Ensure personal cleanliness and proper deportment of all team members.
Work closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage.
Discuss with the Executive Chef and recommend menu price adjustments.
Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.
Ensure that all equipment and perishable items are stored in their designated place and done in the most hygienic manner.
Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food.
Suggest new recipes/products which may improve the quality of food or lower food cost.
Check the maintenance of all kitchen equipment.
Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to.

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