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MX-158 - Sous Chef | Sio879
Responder al anuncioResponsibilities: Together with the whole kitchen team, the ultimate goal is ensuring that quality culinary dishes are being served, ensuring high level and contentment.
- Report daily to the executive chef, and on a weekly basis to the restaurant general manager.
- Check deliveries, guaranteeing quality and proper documentation.
- Control and direct the food preparation process and any other relative activities.
- Assist in constructing typical dishes ensuring the variety and quality of the servings.
- Approve and "polish" dishes before they reach the customer.
- Plan orders of equipment and ingredients according to identified shortages.
- Oversee and organize kitchen stock and ingredients, providing inventory reports.
- Ensure a first-in, first-out food rotation system and verify all food products are properly dated and organized for quality assurance.
- Check setup and stocking of all stations with all supplies before lunch and dinner shifts.
- Arrange for repairs when necessary.
- Delegate and provide orders over the different kitchen departments to have all the dishes ready at the same time.
- Take over all of the chef responsibilities when he is not present.
- Oversee the work of subordinates and estimate staff's workload.
- Maintain records of attendance.
- Comply with nutrition and sanitation regulations and safety standards.
- Ensure your kitchen is always clean, safe, and welcoming for the benefit of your team and guests.
- Create an environment where your team understands how important they are to our guest experience.
- Record daily HACCP reports.
- Organize and adjust weekly staff schedules to the restaurant needs.
SOUS CHEF: As a Sous Chef, he/she will organize and oversee the kitchen activities. He/she will be under direct supervision of the head chef in the facilities and will inspect dishes before they are served to the customers, ensuring high quality and contentment.
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