#Souschef descripion manuals#
#Souschef descripion professional#

To ensure the unit adheres to the Food Hygiene Regulations Act 1950, Food Hygiene Regulations 1971 and any other relevant legislation.To share responsibility with the Head Chef for the checking, probing and signing of food deliveries to verify that only the highest standards of produce is accepted into the unit and to corroborate the accurate procedures are followed if experiencing any difficulties with suppliers.To aid with all food orders ensuring that only approved suppliers are used in order to fully exploit broker supplier costs.To make certain the highest standard of food quality, presentation and service are achieved and maintained.To assist in crafting all menu cycles ensuring constant innovation and food variety whilst ensuring budgeted gross profit margins.All such matters pertaining to safety and hygiene must be reported to the Head Chef or unit Manager To fully familiarise yourself with all company policy and procedures and to guarantee daily implementation of Food Safety and Hygiene are maintained in the kitchen in line with current legislation.Day to day involvement to a high standard, in compliance with client contract.Regular attendance in conformance with company standards, which may be established by the company from time to time, is essential to the successful performance of this position.Always remember we are in a partnership with our guests, fellow associates and owners to provide quality service and profitability.

#Souschef descripion manuals#

Follow policies and procedures in training manuals and associate handbook.

#Souschef descripion professional#

Maintain professional appearance and behavior when in contact with guests and associates.

Know and follow all company emergency and safety procedures.

Follow the sign-in and sign-out procedure for keys.Follow proper time-keeping policies and procedures.Attend and participate in all scheduled meetings and training sessions.Perform all reasonable requests from the management team.Schedule all production teams for daily assignments in the absence of the production manager.Assist in party check-off and recovery.Compose daily rescheduling list and reassign work to the following day’s production list according to team’s capabilities.Make daily changes in event numbers and menus.Recommend staffing needs according to business levels. Monitor staffing levels to minimize cost and increase productivity.Assist in developing training and trailing programs for production team.Recommend or conduct disciplinary action, including termination, of production team when necessary according to company standards.Coach, counsel and assist in conducting performance evaluations of production team.Assist in hiring, development, training and mentoring of staff and act as a resource to them.Ability to work flexible schedule to accommodate business levels.Ability to communicate effectively with associates, management, clients and vendors if necessary.Good decision-making and ability to proactively make changes as needed.Thoroughness, attention to details, and excellent organizational skills.Ability to handle many tasks at once and effectiveness in a fast-paced work environment.Excellent communication skills (written and oral) and good listening skills.Proficient computer skills in Word, Excel, and the kitchen computer production system.Strong leadership and management skills working with a variety of associates of different skill levels and varied backgrounds.Experience in quality-oriented catering or banquet facility.Excellent volume cooking skills, presentation skills and palette.Culinary degree and/or training preferred.Prior food production supervisory/management experience.Responsible for supervising, training, evaluating, coaching and counseling production team associates to comply with company standards. Must act as a team leader and motivator for kitchen staff, thus strong interpersonal skills and being a clear communicator are essential. Works closely with executive chef to promote the company’s culture, mission and philosophy. Production sous chef, working with the executive sous chef and the production chef, has primary responsibility for overseeing and supervising production of food for the company. Executive chef, executive sous chef, production chef