Sous Chef

• To manage and coordinate the entire operation of kitchen including the staff kitchen responsible for standard recipe establishment co-ordinate with sectional chefs, monitoring daily vegetables, meat and fruit order and to deliver food as per required standard.
• Scheduling department chef to ensure optimum productivity and facilitate smooth functioning of all kitchen departments.
• Circulating and updating of all relevant information, or change in menus and any other instruction from the airlines and follow ups on the same being carried out.
• Make sure production schedule and standard recipes are followed.
• Investigate to find out complaints from the airline and take corrective actions.
• To make sure that proper training is imparted to the new recruits and confirmed staff.
• To monitor the hygiene standards of the department, proper food handling and storage all the time.
• To follow up on the HACCP checklist and time and temp...

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