Sous Chef
Amwaj Catering Services
Total years of experience :14 years, 11 Months
Prepare and cook the food to the high standards expected at all times
Liaise with other areas of the kitchen in the provision of food where appropriate, ensuring that wastage is kept to a minimum
Ensure the overall cleanliness and the health and safety aspects of the kitchen are maintained at all times
Observe all legislative requirements including those concerning food hygiene and health safety at work
Maintain budget and attain targets with effective service standards
Practice good colleague relations and communications
Maintain cordial and effective working relationships with all depts
Prepare and cook the food to the high standards expected at all times
Liaise with other areas of the kitchen in the provision of food where appropriate, ensuring that wastage is kept to a minimum
Ensure the overall cleanliness and the health and safety aspects of the kitchen are maintained at all times
Observe all legislative requirements including those concerning food hygiene and health safety at work
Maintain budget and attain targets with effective service standards
Practice good colleague relations and communications
Maintain cordial and effective working relationships with all depts
Prepare and cook the food to the high standards expected at all times
Liaise with other areas of the kitchen in the provision of food where appropriate, ensuring that wastage is kept to a minimum
Ensure all stock sheets are kept up to date and accurate at all times
Ensure the work area is kept clean and tidy
Report any faulty equipment or hazards and problems with section cleaning
To work effectively to ensure the department achieves its aims and objectives
It is the duty of all staff to observe all legislative requirements including those concerning food hygiene and health safety at work
Attend regular team meetings
Practice good colleague relations and communications
Maintain effective working relationships with all departments
Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices
Estimate expected food consumption; then requisition or purchase supplies, or procure food from storage
assisting the executive chef with menu planning and inventory
oversee the kitchen staff by making the weekly schedule and dealing with employee conflicts
ensuring that the food being used is of top quality
ensure the overall cleanliness and the health and safety aspects of the kitchen are maintained at all times
directing and supervising chefs in their section in preparing, cooking, and presenting culinary dishes
Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices
Season and cook food according to recipes
Portion, arrange, and garnish food, and serve food to waiters or patrons
Regulate temperature of ovens, broilers, grills, and roasters
Bake, roast, broil, and steam meats, fish, vegetables, and other foods
Estimate expected food consumption; then requisition or purchase supplies, or procure food from storage
Coordinate and supervise work of kitchen staff
Clean food preparation areas, cooking surfaces, and utensils
Maintain sanitation, health, and safety standards in work areas
sandwiches, and tacos, following specific methods that usually require short preparation time
Read food order slips or receive verbal instructions as to food required by patron, and prepare and cook food according to instructions
Verify that prepared food meets requirements for quality and quantity
Clean, stock, and restock workstations and display cases
Determine how food should be presented, and create decorative food displays
Determine production schedules and staff requirements necessary to ensure timely delivery of services
Estimate amounts and costs of required supplies, such as food and ingredients
Inspect supplies, equipment, and work areas to ensure conformance to established standards
Order or requisition food and other supplies needed to ensure efficient operation
Kitchen
responsible for planning and directing food preparation in the kitchen
work closely with the Executive Chef to ensure kitchen is running smoothly and efficiently
optimize food quality and guest satisfaction
assist the Executive Chef with Menu planning, inventory control, scheduling, ordering of kitchen supplies
responsible for staff scheduling, training and development
ensuring that the food being used is of top quality
ensure the overall cleanliness and the health and safety aspects of the kitchen are maintained at all times
directing and supervising chefs in their section in preparing, cooking, and presenting culinary dishes