Job Title: Sous Chef SCOPE OF WORK: Supervision of all working of the kitchen and cooking of all dishes on menus, delegate and supervise work of kitchen staff. Take charge of the kitchen in head chefs absence and carry out his responsibilities. ----------------------------------- Maintenance Standards: * Maintain high standards culinary skills preparation, presentation all food, line with hotel standards. * Main Duties Responsibilities Maintain good levels customer satisfaction quality service prompt courteous service from Kitchen area. HACCP Protocol 1. Supervise daily operations ensure compliance health safety regulations maintain a safe working environment for team members guests alike. To this end monitor inventory supplies ensure timely delivery equipment maintenance including routine cleaning disinfection prevent any risk contamination disease transmission.