Sous Chef (a)

advise guests on menus for special events assist customers attend to detail regarding food and beverages check deliveries on receipt compile cooking recipes comply with food safety and hygiene conduct research on food waste prevention control of expenses cook dairy products cook fish cook meat dishes cook pastry products cook sauce products cook seafood cook vegetable products create decorative food displays design indicators for food waste reduction develop food waste reduction strategies ensure cleanliness of food preparation area ensure maintenance of kitchen equipment estimate costs of required supplies execute chilling processes to food products food storage food waste monitoring systems forecast future levels of business handle chemical cleaning agents handle customer complaints handover the food preparation area identify nutritional properties of food identify suppliers instruct kitchen personnel keep up with eating out trends maintain a safe, hygienic and secure working environment maintain customer service maintain kitchen equipment at correct temperature Manage Budgets manage contract disputes manage hospitality revenue manage inspections of equipment manage medium term objectives manage staff manage stock rotation manage waste Molecular Gastronomy monitor the use of kitchen equipment negotiate supplier arrangements order supplies perform procurement processes plan medium to long term objectives plan menus plan shifts of employees prepare canapés prepare desserts prepare flambeed dishes prepare salad dressings prepare sandwiches recruit employees set prices of menu items store raw food materials supervise food quality think creatively about food and beverages Train Employees train staff to reduce food waste types of whisks upsell products use cooking techniques use culinary finishing techniques use food cutting tools use food preparation techniques use reheating techniques use resource-efficient technologies in hospitality work in a hospitality team