Sous Chef/Consultant/Sous Chef Resp.
The Hutch/Life & One / Mia Strada
Total years of experience :16 years, 5 Months
• To ensure all outlet reports, schedules, standard recipe, and correspondence are completed in liaison with the management. Regular reporting.
• To have a complete understanding of, and adhere to the company's policy relating to fire, hygiene and safety.
• Give tasks to Commis Chefs, CDP’s and check that they are carried out in the correct manner.
• To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
• Ensure that training on a one-to-one basis has been carried out and comprehended as per the monthly training plan.
• Check the in-coming products, ensuring that all food merchandise is in accurate with order sheet, receiving records and purchasing specifications.
• follow strictly hygiene rules and maintain what we have already achieved with HACCP
• Any other duties as may reasonably be requested by the management.
• Maintaining high standards of hygiene
Preparing the ingredients for a more senior chef according to the menu and instructions
• Cooking for staff
• Preparing and cooking the dishes as per the higher chef’s instruction
• Inventory - request to order
• Maintaining the cleanliness at all times
• Start with Maintaining high standards of hygiene
• Preparing the ingredients for a more senior chef according to the menu and instructions
• Measuring dish ingredients and portion sizes accurately
• Assist the chef at all times
• Assist the kitchen staff in storing the foods as per the restaurant and hygiene procedures
• Cook the pizza according to the menu / order
• Ensuring the highest quality of standard of Pizza and plate at all times
• In charge of over all ingredients inventory
• Preparing, cooking and presenting dishes within speciality
• Managing and training any demi-chef de parties or commis working with
• Make sure quality and quantity meets the restaurant’s standard.
• Ensure that stock is rotated and controlled within the specific section of the kitchen.
• Ensure the cleaning schedule is adhered to and that cleaning tasks are delegated as appropriate.
• Maintain a detailed Knowledge of the full menu and be able to explain dish descriptions.
Martin Bulku CV Mobile 056 690 4059 Email : martin.
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• Notify Sous Chef of any problems or complaints as when they arise.
• Follow clean as you go policy and keep work area clean at all times.
• After service switch off and clean oven tops and work areas as well as surfaces.
• Will sign acceptance for tools, knives, uniforms etc. and will pay back to the company for any loss or damage of said equipment
• Ensure all policies, procedures, standards and guidelines are carefully adhered to.
• Support the Chef de Partie or Sous Chef in the daily operation and work
• Work according to the menu specifications by the Chef de Partie
• Keep work area at all times in hygienic conditions according to the rules set by the hotel
• Control food stock and food cost in his section
• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks
• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
• Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions
• Coordinate and participate with other sections of requirements, cleanliness, wastage
• Prepare all raw materials required for cooking such as cutting all vegetables and preparing dough.
• make fresh tomato sauce
• prepare ingredients for calzones, sandwiches, garlic bread and simple pasta dishes
• Monitor and ensure exact measurement of all ingredients for all food items.
• Analyze all customer order and ensure appropriate number of all order for all customers
• Responsible, for the daily food preparation, and kitchen organization
• Working in main kitchen Italian cuisine
• ensure that the kitchen meets health standards as well