#Chef de cuisine sous chef manuals

To Ensure that all food products received into the hotel are of the required standard and quality and that they are stored and rotated correctly. To frequently verify that only the highest quality products are used in food preparation. To spend time in the restaurant to ensure that the operation is managed well by the outlet team. To project a positive and motivated attitude among-st all associates. To manage associates fairly and take a personal interest in knowing all culinary associates. To initiate relevant maintenance reports and work orders supported by the respective follow up of those items actioned. To fully understand the market needs and desires for each outlet and ensure that the menus are developed to reflect those needs. īe aware of new items, which are introduced onto the market and keep up with the lasted product trends.Įnsure that all relevant banquet set-ups are prepared ahead of guest’s arrival and in adherence with hotel standards.To work in close conjunction with the Food and Beverage Manager and respective & teams, to create a yearly marketing Plan for the outlet. Ĭreative menu planning and correct food preparation for each outlets including banquets.Įnsure that meetings are well planned and results-orientated.Įnsure that a consistent first class product of the highest quality is achieved and maintained in all culinary areas, whilst adhering to operational deadlines.Įnsure that the culinary department adheres to all company and hotel policies and procedures.Įnsure that the Department’s overall operational budgets are strictly adhered too.

#Chef de cuisine sous chef manuals

Įnsure that all culinary operations manuals are prepared and updated.

Įnsure that all food preparation equipment is being used safety and correctly and that it is cleaned and maintained.

Įnsure that chefs are always in clean tidy uniforms and are always presentable to be in guest view.

Įnsure that associate meals and associate dining services are of a consistently high standard.

Įnsure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.

Įnsure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.

Įnsure that all recipes and product yields are accurately costed and reviewed regularly.

To ensure that guests are always receiving an exceptional dining experience representing true value for money. To be aware of all financial budgets and goals.

Īble to make recommendations to the Executive Chef regarding succession planning.

Responds to and handles guest problems and complaints. Interacts with guests to obtain feedback on product quality and service levels. Executive Sous Chef Duties and Responsibilities: