The Sous Chef contributes to the success of the Buffet and restaurants through the direction and guidance of the restaurant operations to ensure a positive guest experience and company profitability.

·        His/her responsibility is to direct the operation of the restaurants, attain objectives and highest standards of food quality, service, cleanliness, and safety.

·        Exhibit good  knowledge of food cost.

·        Ensure food items are prepared according to company standards of quality and within specified time lines.

·        Maintain food storage, receiving, rotating and stocking.

·        Assists Chef in monitoring food costs, ordering and maintaining overall cleanliness of the kitchen and equipment, overtime, staff motivation and training of new employees.

·        Supervise kitchen personnel under the direction of the Chef.