Sr. Sous Chef

Production & Operations Management

• Maintain target vs. production planning and reporting.
• Oversee fresh kitchen production management.
• Monitor wastage control and maintain wastage reports.
• Ensure proper portioning, food arrangement, and garnishing.
• Regulate temperature of ovens, grills, broilers, and other kitchen equipment.
• Pull and thaw food items as per food safety standards.
• Maintain production logs and food preparation checklists.

Quality Control & SOP Compliance

• Conduct process audits and ensure adherence to SOPs.
• Maintain quality and quantity standards of prepared food.
• Perform regular quality checks of bakery and pastry items.
• Ensure compliance with hygiene, safety, and food handling standards.
• Complete safety training and certifications as required.