Sous Chef

Job description

Conduct Daily Quality Audits: Perform comprehensive audits at company branches as per the established plan, focusing on service quality, product consistency, cleanliness, and operational efficiency.

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Generate Detailed Audit Reports: Document findings from audits, identify areas of non-compliance, and recommend corrective actions. Ensure the implementation and follow-up of these actions to maintain high standards

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Manage Customer Feedback: Analyze customer complaints and feedback to ensure that issues are addressed promptly. Implement continuous improvement plans based on customer feedback trends.

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Lead Quality Training Programs: Organize and conduct training and retraining sessions for new and existing employees to ensure adherence to the company’s quality standards and customer service expectations.

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Oversee Equipment Maintenance: Inspect branch equipment regularly to ensure it meets safety standards and operates efficiently. Manage the maintenance, repair, or replacement of faulty equipment.

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Ensure Supplier and Inventory Compliance: Monitor supplier operations and inspect incoming shipments for quality and safety compliance. Oversee inventory procedures to ensure proper storage and usage of ingredients.

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Evaluate Branch Performance: Produce monthly reports to assess branch and staff performance against quality standards, recognizing high-performing branches and identifying areas for improvement.

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Maintain Regulatory Compliance: Stay updated on and ensure compliance with all relevant food safety and health regulations. Conduct special audits as required to adapt to changes in regulations.