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JOB DESCRIPTION - Sous Chef

This document provides a job description and specification for a Sous Chef - Continental Chef position at the White Sands Kitchen. The Sous Chef will assist with daily kitchen operations including hygiene checks, staff training, menu planning, stock control and food cost management. They are responsible for ensuring food quality and presentation standards are met. Key requirements for the role include culinary qualifications or experience, knowledge of various cooking methods, leadership skills, and the ability to work in a team.

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215 views2 pages

JOB DESCRIPTION - Sous Chef

This document provides a job description and specification for a Sous Chef - Continental Chef position at the White Sands Kitchen. The Sous Chef will assist with daily kitchen operations including hygiene checks, staff training, menu planning, stock control and food cost management. They are responsible for ensuring food quality and presentation standards are met. Key requirements for the role include culinary qualifications or experience, knowledge of various cooking methods, leadership skills, and the ability to work in a team.

Uploaded by

JYFUIIUY
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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JOB DESCRIPTION

Job Title Sous Chef- Continental Chef


Location Kitchen- White Sands
Incumbent Name Mahinder Singh Rawat
Complied by
Date August 2016

REPORTING STRUCTURE
Executive Chef

Sous Chef

Chef De Partie Commis Chef Scullery

JOB SUMMARY
To assist with the daily requirements and operations of the kitchen. Minimizing stock losses Effective stock
control and stock issued, food quality; food presentation and food preparation control,
Menu implementation, Hands on in kitchen, staff training, staff control.

Job duties and responsibilities

1. Daily hygiene check of the kitchen, fridges, freezers, scullery and outside kitchen areas of kraal
kitchen. No staffs to leave before sections are clean and correctly packed away.
2. Daily training and giving on a daily basis “on the job” training of the chefs with knife techniques,
cooking methods.
3. Planning and assisting with new menus and drawing up of recipes.
4. Daily discipline of staff, as per company policies, regarding all company policies and procedures.
5. Daily checking of all stock and chemicals, as well as ensuring that stock is ordered on time, and stored
correctly. Stock rotation.
6. Daily issuing of stock to the chefs as per menu requirements, ensuring that wastage is kept to a
minimum. - Food cost to be kept at 33 percent.
7. Keeping staff occupied for the full length of their shift by giving extra work on quite days, eg, making
of sausage rolls, quiches, and extra preparations for the week ahead, cleaning extractor fans and ovens.
8. Monthly accurate stocktakes of the dry stores, chemical store, freezer and fridges of all Kitchens.
9. Daily checking of food presentation as per company standards, ensuring that food and food
presentation levels are kept at the highest quality level.
10. Weekly timetables of staff and cleaning time tables.
11. Checking of all kitchens before lock up-to ensure all in order
12. Any reasonable requirement requested by members or head chef.
13. Adhering to weekly time table.
14. Ensuring that recycling is done as per company rules.

__________________________________ ____________________________
INCUMBENT: ______________________ MANAGER: EXECUTIVE CHEF

JOB SPECIFICATION
Job Title Sous Chef –Continental Chef
Location Kitchen White Sands
Compile by
Verified by
Date August 2016

Knowledge
Various cooking and baking methods
Hygiene
Company policies
Stock rotation and control
Menu knowledge and costing
Ordering
Food presentation
Portion control
Skills
Communication and correct delegation
Food presentation
Buffet set up
Plated meals presentation
Leadership
Training
Customer interaction
Computer skills
Stock control and issues
Abilities
Team work
Communication
Presentation
Problem solving
Menu planning
Self discipline
Hygiene
Leading by example
Qualifications
A diploma in Professional cookery or City & Guilds OR Eight years in the relevant position at a similar
institute or establishment
Training
Professional cookery
Computer skills
Communication
Stock control
Training
Delegation
Hygiene
Experience
At least eight years (8) held in this position in a similar establishment or work environment

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