Sous Chef

ការពិពណ៍នា

Responsible for the day-to-day culinary operations in a professional kitchen. Functions include menu creation, food purchasing, and maintenance of quality standards. A sous chef assumes the role of cost controlling and maintaining food cost, and supervises storage, stocking, and sanitation procedures. The sous chef assists in the management and training of new personnel, scheduling staff work hours, and doing performance reviews. Report to : Food & Beverage Manager/operation manager Duties and responsibilities : 1. Directing the food preparation process and delegating tasks 2. Cooking and preparing high quality dishes 3. Create menu items, recipes and develop dishes 4. Supervising all kitchen stations 5. Supervising, motivating and working closely with other Chefs of all levels 6. Being responsible for health and safety 7. Being responsible for food hygiene practices 8. Ensuring food quality and excellent standards are maintained for all dishes created 9. Assisting with determining food inventory needs, stocking and ordering 10. Ensuring the kitchen meets all regulations including sanitary and food safety guidelines 11. Manage all activities in the kitchen, including food preparation and production, and management and training of kitchen staff 12. Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner 13. Arrange kitchen team to prepare staff meal 3 times a day.

ព័ត៌មានទំនាក់ទំនង: សូមកុំភ្លេចនិយាយថាអ្នកបានឃើញការផ្សព្វផ្សាយនេះនៅលើ ខ្មែរ២៤។

015663xxx ចុចដើម្បីតេ