The Sous Chef – Western Cuisine is responsible for managing the Western kitchen operations, ensuring high standards of food quality, presentation, consistency, and service excellence. The role supports the Chef de Cuisine in menu execution, supervises the culinary team, maintains food safety standards, and ensures smooth kitchen operations in line with luxury hotel standards.
Key Responsibilities
- Manage daily operations of the Western kitchen section.
- Supervise preparation and production of Western cuisine including appetizers, soups, salads, pasta, grills, main courses, and desserts as required.
- Ensure consistency in taste, quality, presentation, and portion control.
- Assist the Chef de Cuisine in menu planning, recipe development, and seasonal promotions.
- Supervise, train, and motivate Western kitchen team members.
- Prepare daily production schedules and allocate tasks efficiently.
- Ensure timely food preparation for restaurants, banquets, events, and VIP guest requirements.
- Monitor food costs, wastage, inventory levels, and portion control.
- Ensure proper handling, storage, and rotation of food items.
- Maintain compliance with HACCP, hygiene, and food safety standards.
- Conduct regular quality checks and ensure kitchen cleanliness.
- Coordinate with other kitchen sections and departments for smooth service operations.
- Assist in developing new dishes and improving existing menu offerings.
- Ensure proper maintenance and usage of kitchen equipment.
- Handle guest feedback related to food quality and implement corrective actions.
- Support staff training and performance improvement initiatives.