Continental Sous Chef

Assist Executive Chef in supervisor functions all kitchen employees facilities and cost to ensures Max F B profit is achieved Asists the Executive Chef in controlling and analaysis on an on going basis the following Quality level of production and presentation including Ecoteria Guest satisfaction Merchedising and Marketing Operating payroll food cost Cleanliness sanitation and hygiene Ensure optimum performance in above areas as assigned Assist the Executive Chef in production Preparation and presenattion of all food item To ensure highest quality at all times Establishes and maintains effective employee relations Conducts under the guidance of Executive Chef such as Hiring specific level of employees employee orientation coaching and suspension if necessary to ensure appropriate staffing and productivity Assist the Executive Chef in conducting formal and on the job training session of the kitchen of the employee Assist the Executive Chef in preparation of menu participation in pricing policies in consultation with F B controller By taking in conserdation the following Local requirements Markets needs Competition Trends Recipes Potential cost Availability of F B products Merchendising and promotions Make the Market list in accordance with company quality and standard checks pershiable food items for quantity and quality standards Inform on a daily basis the Executive Chef of relevant information in operational and personal matter including information which does require his action Assist the Executive chef with inspection of all kitchen areas cold rooms and equipments Assume the responsilities of Executive chef in his absence perform related duties special projects as assisgned