Sous Chef

General Goal:

Supervises kitchen operations and maintains established Hygiene Standards. Assists the Kitchen Manager in all aspects and takes over his/her responsibilities during his/her absence.

Responsibilities:

• Arrives on time in a clean pressed uniform according to the Procedure Appearance and Hygiene Standards.
• Reports to the Kitchen Manager upon arrival and checks the information log.
• Works on activities described in checklists.
• Checks employees daily to make sure that they meet the Standards of Appearance.
• Maintains the Par Stock.
• Uses only authorized products and brands.
• Takes inventory of utensils, food products and portions.
• Supervises Kitchen operations, making sure that recipes provided by Operadora Anderson's are followed.
• Checks freezer temperatures.
• Requests provisions from Storage according to established Par Stock.
• Makes sure that the FIFO procedure is followed.
• Covers no-show employees' stations when required.
• Makes sure that established Hygiene Standards are respected.
• Reports any anomalies in the Kitchen or Storage areas in the Maintenance log.
• Makes the Kitchen Work Schedule. Trains kitchen employees.
• Maintains the established quality standards. Times the preparation of the dishes.
• Supervises the distribution of merchandise to appropriate areas. Makes sure that products are properly labeled. Works as the Expo.
• Has his/her work station scrupulously clean. Checks blackboard for needed products, food or drink specials, as well as special promotions or groups.
• Arranges dishes on trays so that they go to the tables correctly.
• Checks the presentation of the dishes as well as the size of portions. Keeps good communication with the Kitchen Manager and waiters.
• Always leaves work station perfectly clean at the end of the shift. Does end-of-shift tasks.
• Assists the Kitchen Manager during departmental meetings. Clocks out at the end of his/her shift.
• Picks up any trash or papers found lying around.
• Puts back in its place anything that is out of place.
• Carries out any task or job suggested by managers or those that are necessary to keep our standards of quality and those that are needed to keep our guests happy.
• Carries out all the activities written in the SOA (Anderson's Operating System).
• Knows the Quality Policies.
• Works towards achieving all quality goals.
• Helps out with constant improvement of all procedures.

Specific Area of Know-How Required:

• Hygiene and food preparation

• Leadership
• Creativity
• Ability to work under pressure
• Cost management knowledge