Sous Chef Breakfast

Responsible of daily operation of breakfast buffet in La Terrasse, daily MEP, and supervise cleaning of all section, all surfaces before and after each service or mep.

Job Summary

Monitor cold room and cooking temperature. Receiving of goods and check quality of all received goods (from dry store, deep freeze, and vegetables.FIFO). Communicates clearly frequently and in a timely manner. Share information with subordinates on daily line-up. Execute duties thoroughly, producing quality outputs with attention to details. . Adopt the mission and vision of the company. . Always be on time on schedule and buffet set up, and respond to supervise all kitchen mep. Report any incident to Chef immediately to take action. Daily walk through in the kitchen to check equipments are in good condition. Provide assistance to subordinates when needed. Daily check of staff planning. Handing over of all keys and mep to Night Chef for overnight order.

Help the Chef to control food cost and initiate training. Have a critic eye on everything.

Key Duties and Responsibilities

• Check daily operation, mep. Maintain a good hygiene in the kitchen, keep clean at all times.
• Involve firmly achieving budgeted food cost and reducing wastage, to make profit.
• Check daily reservation and doing order and mep according to occupancy and reservation.
• Training plan for chefs to be polyvalent.
• All Buffet set up on time with the chefs waiting for guests.
• Consistency on all food served during breakfast, lunch and dinner at all time.
• Always seek for innovative ideas.
• Maintaining of all materials and equipments in good condition.

 Skills, Experience & Educational Requirements     

• Adopt company vision and mission statement.
• A good training in food production and hospitality.
• Self motivated , maintain a high level of energy.
• Able to work with subordinates in a discipline manner.
• Customer focus, attitude and courtesy.
• Teamwork.
• Dependability.
• Respect and maintain company assets in good condition.