Sous Chef - Speciality

1. Supervises assigned section to ensure recipes are produced according to approved specifications.
2. Prepares daily production sheet and assigns tasks to employees.
3. Trains and monitors subordinates on proper work procedures and production of products.
4. Responsible for daily production and labour planning (OPRS) and reporting.
5. Responsible for accurate material ordering in the production area.
6. Ensures adherence to HACCP and regional safety regulations in compliance with gategroup policies and procedures.
7. Conducts daily food checks to ensure consistency in production.
8. Supports Menu Development as and when required.
9. Attends Unit menu degustation as assigned.