Sous Chef

Radisson Hotel Group

Directly and through Chef De Partie supervises breakfast, lunch and dinner service and assures the correct sequences of service.

Makes sure that all kitchen staff adheres to all hygiene rules for Food processing and storage.

Controls portion size and presentation, before the dishes are handed over to the pass.

Conducts daily briefing with restaurant Managers, concentrating on reservation, functions, specials and menu items including their times of preparation and ingredients.

Monitors Food storage rooms on order and hygiene as all conditions of stored food in order to avoid spoilage and expire dates.

Carries full stock tacking at the end of each month, in collaboration with the cost control department.

Keeps a positive relationships with suppliers, but is recognized as demanding and quality oriented.

Carries out another duty that assigned by the department.

Works speedy and efficiently at all times

Helps out in other sections when needed.

Works closely with Chefs to ensure correct preparation and delivery times are kept and food quality is maintained.

To have knowledge about first aid, fire and evacuation procedures.

Attend training classes and make suggestions for improvement.

Encourages increased communication between kitchen production and service staff.

Helps employees to achieve optimum quality while minimizing cost.

Confers closely with the Sous Chef and takes every opportunity to be familiar with all aspects of his position, in order to be ready to fill in whenever required.

Keeps the highest standards of personal hygiene, dress, appropriate uniform, appearance and conduct.