Sous Chef

Job Summary 

Plans, organizes, directs and controls the production activities and staff within the area of responsibilities in order to achieve the company set goals and objectives.

Job Description

• Ensures production of meals in accordance with CATRION standard and individual customers agreed specifications.

• Supervises / prepare food products in accordance with customer’s demand for food presentation, suggestions and developments, etc.

• Works in close cooperation with all sections and other related departments.

• Supervises / participates in the daily production. Takes responsibility for own shift.

• Supervises production in accordance with yields, recipes, specifications to ensure that all cooked productions are of the highest standard.

• Conducts full shift checks in accordance with prescribed guidelines from Head Chef with full written documentation.

• Ensure all food production is within the deadlines / time-limits as per operational policy.

• Keeps Head Chef informed of any deviation of product or deadline.

• Ensure that daily C.P.S checks are undertaken and documented.

• Suggests alternative raw material in times of its unavailability due to various factors and inform the concerned sections for appropriate action.

• Ensures correct packing procedures are followed at all times.

• Ensure the productivity within the shift is as high possible and keeps all documentation for record.

• Ensures a smooth operation during the shift changes.

• Conducts a month-end stock taking.

• Follow the guidelines for correct use of equipment and training.

• Ensure full compliance of hygiene, quality and temperature control for all food items in line with Quality Assurance.

• Keep communication open through all level of staff.

Skills

• Ability to read, write and speak English is a must,

• Good verbal and written communication skills

• Ensure the cleanliness in building area accordance company and with quality control standards and instructions.