Sous Chefs (Signature Lounge) Kubwa at Venmac Resources Limited

Main function: 

Menu planning, food preparation, and enforcing hygiene policies

SPECIFIC DUTIES & ACTIVITIES

AREAS OF RESPONSIBILITY

The Head Chef is a culinary expert who oversees the operations and staff of a restaurant or other dining facility’s kitchen. Every kitchen has only one head chef, and he manages the brigade de cuisine on diverse kitchen operations. Their duties include creating and maintaining a kitchen’s budget, assigning tasks to other Chefs and ensuring customer satisfaction by expediently dealing with any issues that may arise.

SPECIFIC DUTIES AND ACTIVITIES

In general, the main duties and responsibilities include:

• Ensuring that kitchen staff adhere to quality, hygiene, and cleanliness standards
• Staying up-to-date with culinary trends and kitchen processes
• Dealing with suppliers and ensuring that they supply quality goods at affordable prices
• Managing the inventory and ordering stock as needed
• Overseeing the maintenance of kitchen equipment and organizing repairs when needed
• Handling staff issues, such as sick leave and attendance, and taking disciplinary action when necessary
• Developing new dishes and overhauling menus to attract more clientele
• Ensuring that guests receive excellent service and enjoy their culinary experience