WHAT IS THE DUTIES AND RESPOSIBILITIES OF SOUS CHEF ??

DUTIES AND RESPOSIBILITIES OF SOUS CHEF 





A sous chef has to organize, develop, and supervise the food production in the main kitchen as per standards and recipes developed by the executive chef and to handle independently one of the satellite kitchens assigned to him/her. The specific responsibilities of a sous chef are to:

1. Look after the function of the executive sous chef during his/her absence. 

2. Train staff on improved work procedures, quality food production, economical usage of food                   materials, and the attractive presentation of food items.

3. Approve requisitions from stores for stations assigned and in the executive sous chef's absence for          the entire main kitchen.

4. Be responsible for all food production in area assigned to him.

 5. Be responsible for overall food cost control without affecting standards and specifications as laid          out by top management. 

6. Account for the usage, consumption, spoilage, and control of food stuff produced or stored under            his/her supervision. 

7. Be responsible for the preparation of mise en place at all stations.

8. Attend the food and  beverage meetings and departmental meetings.

 9. Maintain all attendance records.

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