ltdsite.blogg.se - Souschef objective

Perform any other duties assign by his/her manager.

Assigning work tasks, coordinating and overseeing activities of kitchen personnel and service personnel to ensure prompt and courteous service to guests. Supervise central kitchen production on a daily basis, delivering the highest quality product through the supervision, motivation and coaching of the teams.

Devises special dishes and develops recipes.

Confirming all equipment is maintained and functioning properly and when necessary take appropriate action.

Checking all storage areas are maintained.

Communicating with the Maintenance Department.

Confirming all side duty sheets are being followed and updated, and checking all work is completed daily and weekly.

Assists in insuring that entire restaurant is maintained and cleaned (including but not limited to):.

Supervising cooks and other kitchen personnel and coordinating their assignments to ensure economical and timely food production.Estimating food consumption and assisting purchasing or requisitioning foods and kitchen supplies.Participating in the planning of menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and execution of menus.Assists in the maintaining of daily, weekly and monthly budgets regarding food, operating items and labor (including but not limited to).Inspects establishment, supervises workers to ensure compliance with occupational, health, and safety standards.Has knowledge of and assist in all emergency procedures as required.Professionally deals with situations and people, having conflict solution skills.

Demonstrates teamwork is dependable and productive.Shows initiative and anticipates needs in job performance.Maintains a friendly and caring demeanor at all times in a fast pace environment.Communicates effectively and genuinely with guests, employees and other departments.