Sous Chef

·        Ensure that all food prepared and served is according to the standards set by the Executive Sous Chef.

·        Supervise and verify that all ingredients, food handling procedure, storage practices and supplier source meet halal requirements.

·        Ensure that all expect of hotel operations involving food, beverages and related services fully comply with current halal certification requirements.

·        To ensure that all non-halal items are strictly excluded from halal-designated outlets and areas.

·        To maintain proper equipment operations, issue “work orders” for equipment needing repair:

o   Refrigeration

o   Oven calibrated

o   No leaks at dishwasher or sink

o   Drains flowing properly etc.

·      Check mis-en-place, preparation, cooking and presentation of food daily.

·        Plan, direct, control and co-ordinate the activities of all the staff in the kitchen to ensure efficient and smooth food service.

 ·        Assist the Executive Sous Chef in planning of menu, daily specials and food promotions.

·        Estimate food consumption and prepare requisitions indicating type and quantity of food items for approval by the Executive Sous Chef.

·        Request food from other sub-departments through inter- kitchen transfers.

·        Check the quality and quantity of food received direct from the market, food store and other sub-departments.

·        Prepare staff duty rosters and plan their annual leave for approval by the Executive Sous Chef.

·        Control food cost by minimising spoilage, food portioning, maintaining minimum but adequate food inventory and utilising of food surpluses.

·        Train, guide and evaluate performance of subordinates. Assist the Executive Sous Chef to plan training for staff.

·        Ensure that all machines, equipment and utensils are always clean and in good working condition.

·        Ensure that the kitchen is always safe and prevent accidents.

·        Suggest new items for menu and service procedures. Write recipe cards and prepare dishes for photography sessions. Ensure that standard recipes are complied with.

·        Discuss daily activities, functions and special orders with service staff.

·        Prepares a daily night production list for overnight kitchen staff.

·        Attend daily operation meeting with the Executive Sous Chef and conduct weekly staff meeting.

·        To carry out any other ad hoc duties as assigned from time to time.