Sous chef
The Breakfast Club Restaurant
Total years of experience :16 years, 2 Months
• Manages restaurant kitchen shift operations \n• Estimates daily production needs on a weekly basis and communicates production needs to restaurant kitchen personnel daily. \n• Assists Executive Chef with all restaurant kitchen operations and preparation.. \n• Performs all duties of restaurant kitchen managers and employees as necessary. \n• Checks the quality of raw and cooked food products to ensure that standards are met.
•Check the quality and quantity of raw materials received. \n \n•Supervise and coordinate activities of cook and workers engaged in food preparation. \n \n•Implement food hygiene and safety practices when dealing with the preparation. \n \n•Ensuring health and safety regulations are strictly observed. \n \n•Monitoring the quality of the product and service provided. \n \n•Carry out tasks delegated from the Head Chef.
• Delivers hot and fresh products. \n• Follows all restaurant procedures carefully and correctly, (i.e. grill, fry, food safety and sanitation procedure) \n• Produces enough products to meet guest needs without excessive waste. \n• Achieves 100% accuracy in guest orders. \n• Highly trained in preparation of American Breakfast and Salads. \n• Ensuring the food safety and food quality in every time. \n• Ensuring the workplace is safe in all the time and team oriented.