Sous Chef - CP

• In conjunction with the Executive Chef and Executive Sous Chef plans activities, promotions and menu implementations according to the annual marketing plans. • Ensures that all designated action points from daily briefings or monthly operational meetings are being followed by the individual s concerned. • Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations. • Assists the Executive Chef in compiling the annual marketing plans and budgets. • Ensures disciplinary and grievance procedures are adhered to and followed. • Be constantly aware of customers’ expectations, which are adhered to and followed. • Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section. • Find ways to improve the efficiency of the operations which will benefit our clients. • Assist the Executive Chef in improving the food cost through strategic purchasing, without negatively affecting predetermined quality standards. • Constantly strive to reduce energy consumption within the kitchen. • Checks the outlet operation during all service periods taking necessary action to correct any deviation from quality standards. • Conduct weekly equipment maintenance checks and stewarding cleanliness issues & follows up on deficiencies in a timely manner. • Plans, coordinates and supervises all menu implementations in a timely manner with recipes, photographs & staff training. • Foster positive thinking and motivation with peers & subordinates by giving active assistance on more efficient ways of running the kitchens. • Assist in the preparation and control of daily and weekly market lists. • Conducts daily outlet tours to observe operational standards and difficulties and follow them up with the Executive Chef. • Prepare weekly work schedule for his subordinates. • Create and develop new dishes and recipes by keeping up with the latest market trends. • Constantly strive to improve kitchen operating procedures. • Relate guests’ comments, positive or negative, to the Executive Chef and take corrective actions where necessary. • Be fully responsible for the labor budget of the kitchen department. • Propose and initiate when approved, new services and products for our guests. • Perform any other reasonable duties as required by the department head from time to time. • Co-operate with the company to achieve compliance with FLS legislation • Take moral and legal responsibility for conducting themselves in their work so they do not expose themselves or others to risk • Read, understand, and implement the relevant sections of the FLS Policy • Sign the Employees' Declaration having read and understood the relevant sections of the FLS.