WHAT IS DUTIES AND RESPOSIBILITIES OF EXCUTIVE SOUS CHEF??

DUTIES AND RESPOSIBILITES OF EXCUTIVE SOUS CHEF



 An executive sous chef assists the executive chef in directing and guiding the food production team in providing a consistent quality of food and beverage in all outlets, as per international standards, in order to achieve the maximum level of guest satisfaction and organizational profitability in an atmosphere of high employee morale. The specific responsibilities of an executive sous chef are to:


1. Coordinate in detail all food preparation and productions for all the outlets, to
ensure a total smooth running of the operation.

 2. Ensure that all set-ups and prepared food presentations are up to agreed standards
with the executive chef.

3. Filly monitor portion control in assigned kitchen area and that par stocks are kept at a minimum with daily stock and product turnover, utilizing leftovers where and if possible.

4. Fully supervise all food tasting, presentations, and food samplings in all production

 5. Conduct daily cleanliness checks with the assistant chief steward, with feedback to
  phases. the executive chef with corrective actions to be taken

6. Follow up on any issues that are delegated by the executive chef. 

7. Recommend changes in menus, methods of preparation, kitchen/service equipment
  or staff, to improve production standards and quality.

8. Assist the executive chef in developing new cuisine concepts.

9. Ensure implementation and maintenance of standards of food quality, preparation
    and presentation 

10. Assist in menu planning and costing.

11. Ensure good physical upkeep, condition of equipment and utensils in all the kitchens, and                    coordinate with the engineering department for repairs and maintenance.

12. Ensure organization of work within all kitchen sections, including assignments, time schedules, and      vacations as per organizational standards.

 13. Make sure all the raw material received, in the hotel, for preparation is of high qual ity, as per                organizational standards and product specifications.

14. Recommend changes in systems and procedures to increase efficiency and improve service quality 

15. Ensure prompt and accurate service by kitchen staff to the entire customer, to achieve
     a high level of customer satisfaction

16. Be responsible for maintaining international standards of safety, security, hygiene, and cleanliness          in all food preparation and storage areas.

17. See that all the employees in the department adhere to the organization's rules and regulations. 18.        Ensure availability of raw ingredients at all times, by proper planning, requisitioning,
     and storage.




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