to Supervising Chef Culinary Operation Group including preparation of: meats, fish, fowl, meat substitutes, salads, vegetables, sandwiches, beverages, soups, sauces and dressings. Also, responsible for the physical aspect of the kitchen operation, including supervision of kitchen personnel as well as the preparation and serving of food. Sous-Chefe-Chef is completely in-charge of the entire kitchen in the absence of the Executive Chef.
Reports to the Executive Chef of Culinary Operations Group. Directs preparation of a variety of food stuff following approved standard recipes and recognized procedures. Incumbent is accountable for withdrawal of correct amount of food stuff from store-room in accordance with standard recipes and estimates of the demand for the various items. Supervisor is available intermittently during the shift but the incumbent of this position takes the lead and ensures that kitchen activities and cooking activities are efficient, prompt and timely. Sous-Chefe-Chef is operationally in-charge of cooking methods and techniques; complete responsibility for staff training; introduction of new dishes; tasting duty scheduling according to the business needs.
9.3 PRINCIPALReviews menu for House # 19, recommends corrections to Executive Chef. Visits other kitchens to check the work in progress. Checks the quality and quantity of food in preparation.
9.4.2 Inspect preparation of food for seasoning and cooking time and taste completed dishes to ensure high quality and acceptable standard.
9.4.3 Prepares menu with Executive Chef for Lunch, Dinner and Special functions.
9.4.4 Ensures that necessary raw food stuff, materials, tools and operating supplies are on hand or requisitioned from inventory to prepare meals according to the established
9.4.5 Schedules preparation of food to meet regular meal hours, assigns specific tasks to subordinates to ensure compliance with menu.
9.4.6 Give orders for local purchase of what is not available in commissary.
9.4.7 Determine the kind and quality of food required on a daily basis and prepares requisition for operating supplies and food ingredients.
9.4.8 Responsible to ensure that all food items served in the facilities are properly presented