Sous Chef- Saucier

Qualifications

Education: At least a high school or vocational diploma.

1.  Experience: Extensive practical and managerial experience related to the processes in the respective department (at least 5 years).
2.  Foreign Language: At least intermediate level English.
3.  Courses and Training: Prior attendance in courses and seminars in the related field.
4.  Computer Literacy: Basic computer applications.
5.  Skills: Has excellent command of all products and cooking techniques in the related field and is responsible for business development. Has advanced knowledge of the other kitchen sections and processes. Has knowledge of local or international cuisine.
6.  Prepare the list of materials to be purchased, place their orders on the system and check the meat, fish and vegetables that are purchased.
7.  Control the daily provision vouchers and accelerate the circulation of slow-moving supplies.
8.  Check the cooling systems of food storages and ensure that food is used according to the first in, first out principle
9. Plan food production in accordance with the stages identified by the Executive Culinary Chef.
10.  Control the current status of raw foods and provisions as well as the way that excess food is used, prevent food from spoiling, use excess food in an efficient manner, and control the portions of food.
11.  Is responsible for preparing standard recipes for all foods produced in order to standardise the portions, taste and quality.
12.  Continuously monitor that the personnel working in the department comply with personal hygiene rules.
13.  Ensure that the records needed for the food safety system are kept regularly.
14.  Check all of the storage houses at the beginning of work and ensure that they are orderly, deliver old products to production, and make sure that the remaining food is made use of.
15.  Check the menu and inform and warn personnel of any missing or problematic products so that the same situation does not re-occur.
16.  Monitor the performance of personnel and report personnel that do not work efficiently to the Executive Sous Chef.
17.  Organise the personnel’s weekly schedule. Control the monthly timecards and submit to the Executive Culinary Chef for approval.
18.  Identify the training needs of kitchen personnel and ensure that the necessary trainings are organised and delivered.
19. 2.20 Deliver trainings to food production personnel about menu preparation, product recipes and food costs etc. (except for standard trainings such as the Food Safety System and ISO standards).
20.  To predict that all activities and to be purchased all equipment and belongings may create disease for the environment, to join all activities which is organized to protect biological diversity and shares the responsibilities, shares the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings. To provide minimum consumption currently used all stuffs and equipment (paper, printed out etc.).
21.  To implement necessary warnings and departmental trainings in order to save energy