Sous Chef

SUMMARY Supervises, coordinates, and participates in activities of chefs, cooks and other kitchen personnel engaged in preparing and cooking foods in hotel and restaurant. ESSENTIAL DUTIES AND RESPONSIBILITIES. Assists Chef in menu planning, costing and physical inventories. Seek approval from the Food and Beverage Manager on all purchase orders and obtain authorized signatures prior to placing orders. Follow opening and closing procedures. Follow the daily cleaning schedule which is posted in the kitchen Be of neat and tidy appearance. Delegate duties to the other kitchen staff. Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed. Gives instructions to cooking personnel in fine points of cooking. Cooks and carves meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions. Assumes responsibility for kitchen in absence of Executive Chef.