Recommends changes in methods of preparation, kitchen / serviceequipment or staff, to improve production standards and quality.

Co-ordinates in detail all food preparations and productions forall outlets to ensure smooth running of the operation.

Assists the Executive Chef in developing new cuisine concepts.

Ensures implementation and maintenance of standards of foodquality, preparation and presentation.

Assists in menu planning and costing.

Ensures good physical upkeep, condition of equipment and utensilsin all the kitchens and co-ordinates with the Engineering Department forrepairs and maintenance.

Ensures organization of work within all kitchen sections,including assignments, time schedules and vacations as per organizationalstandards.

Ensures all the raw material received, in the hotel, forpreparation is of high quality, as per organizational standards and productspecifications.

Recommends changes in systems and procedures to increaseefficiency and improve service quality.

Ensures prompt and accurate service by kitchen staff to all thecustomers, to achieve a high level of customer satisfaction.

Responsible for maintaining international standards of safety,security, hygiene and cleanliness in all food preparation and storage areas.

Ensures all the employees in the department adhere to the organizationsrules and regulations.

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Sr Sous Chef

Job Description

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