Sous Chef

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To ensure all production tickets across all kitchen units are generated on time, adhered to, produced, and closed in the ERP system on time

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To ensure all stocks are kept under optimum conditions

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To ensure that food products are stored in line with the QHSE policy in order to eliminate waste

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To ensure that all kitchen units are always being kept clean and tidy and in compliance with the QHSE protocols

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To ensure that junior chefs and trainees receive the right training and optimum guidance

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To ensure that any anticipated shortages are communicated promptly to the Central Manufacturing Unit and resolved accordingly

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To deputise on new kitchen unit launches and to ensure all aspects of the kitchen production are met