Executive Sous Chef

Description

Constantly apply standard operating procedures in your department.

· Adhere to hotel policies and procedure.

· Supervise, direct and participate where necessary in the preparation cooking of all food items.

· Ensure that all purchasing is placed on time.

· Receive stock, checking thoroughly for quantity and quality and to report to Executive chef.

· Ensure an efficient system for storage of all food items required.

· Check quality of food before being sent to customers.

Ensure that portion control of all dishes is kept constant

[email protected]
0555404736