1. OPERATION PERFORMANCE
❖ To ensure that standard recipes are followed and understood through personal involvement and all the food prepared and served is in accordance with the standards set by the Company.
❖ To ensure a high standard of cleanliness throughout their designated station kitchen including store and cool rooms while ensuring a safe working environment in the kitchen to prevent unnecessary accidents
❖ To check the standard of prepared food and properly supervise their station so as to achieve a high standard of quality of food.
❖ To check station for all storeroom requisitions and kitchen transfers.
❖ To check on quality of food received as per the market list and to store items as per the designated specifications.
❖ To control and minimize wastage of food by adopting the following steps:
o Maintain a minimum inventory of food & to achieve budgeted food cost.
o Utilization of food surplus without affecting quality; and guest experience.
o Portion control.
❖ To suggest ideas for set-ups and displays. Responsible for new & theme event buffet set up.
❖ To discuss the daily operations of the kitchen with the Chefs and cooks.
❖ To have timely follow-ups on all matters pertaining to their station.
❖ To perform duties common to all supervisors and any other duties as may be assigned by the management.
2. LEARNING & DEVELOPMENT AND PEOPLE MANAGEMENT
❖ To train junior chefs on mise en place, recipes, special menus, food promotions,etc.
❖ To discuss, as and when it is necessary, daily activities with the sous chefs and head chef.
❖ To attend all relevant trainings as required.
❖ To ensure that all staff are properly groomed and dressed as per the standards of hygiene set.
❖ To develop and maintain communications between the Sous Chef and other subordinates.
