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JOB PROFILE CHART FOR:

1. SOUS CHEF - LEVEL 4


2. EXECUTIVE CHEF - LEVEL 5

Duty Task
ESTABLISH MENU Analyse customer Create menu Create recipe Determine balance Determine nutrition Analyse
needs composition diet proportion institutional
requirement
01 01.01 L4 01.02 L4 01.03 L4 01.04 L4 01.05 L4 01.06 L5

Analyse availability Analyse market Apply menu Determine selling


of food products reports engineering price

01.07 L5 01.08 L5 01.09 L5 01.10 L5

ESTABLISH KITHCEN Inspect guess Attend to VIP meal Enforce closing & Monitor staff duty Review production Record
DEPARTMENT contact area arrangement opening outlet roster report communication log
OPERATION PROCEDURE procedures book
02 02.01 L4 02.02 L4 02.03 L4 02.04 L4 02.05 L4 02.06 L4

Determine Set departmental Implement check Approve duty roster Endorse attendance Review
operating procedure objective list system record communication log
book
02.07 L5 02.08 L5 02.09 L5 02.10 L5 02.11 L5 02.12 L5

ADMINISTER KITCHEN Establish receiving Recommend Determine food Conduct Monitor equipment Determine kitchen
PROCUREMENT specification departmental purchases familiarisation installation operational needs
purchases programme on
operation
equipment
03 03.01 L4 03.02 L4 03.03 L4 03.04 L4 03.05 L4 03.06 L5

Establish food Establish Evaluate quotation Establish familiarisation


purchases purchasing criteria programme on
procedures operation equipment
03.07 L5 03.08 L5 03.09 L5 03.10 L5

ESTABLISH KITCHEN Synchronize health Enforce staff Monitor pest Develop standard Organise pest Arrange for
DEPARTMENT department hygiene control activities cleaning procedures control activity inoculation
SANITATION & HYGIENE regulation
04 04.01 L4 04.02 L4 04.03 L4 04.04 L5 04.05 L5 04.06 L5

ESTABLISH QUALITY Set product quality Approve dishes for Perform product Evaluate guests Determine product Review product
CONTROL serving testing comments quality quality

05 05.01 L4 05.02 L4 05.03 L4 05.04 L4 05.05 L4 05.06 L5

PERFORM MANAGERIAL Implement Plan production Delegate job Organise Develop problem Develop leadership
FUNCTIONS departmental schedule functions departmental solving skills skills
objective meeting
06 06.01 L4 06.02 L4 06.03 L4 06.04 L4 06.05 L5 06.06 L5

Develop decision Synchronize


making skills government policies

06.07 L5 06.08 L5

PLAN DEPARTMENT Assist on marketing Recommend Forecast capital Participate in annual Review department Prepare equipment
BUDGET plan replacement of expenditure forecast operation cost budget
kitchen equipment requirement
07 07.01 L4 07.02 L4 07.03 L4 07.04 L4 07.05 L5 07.06 L5

Prepare kitchen
expansion plan

07.07 L5

MANAGE FOOD COST Determine food par Maximize food Enforce food Enforce portion Conduct yield test Compare food
stock utilization receiving control quotation
procedures
08 08.01 L4 08.02 L4 08.03 L4 08.04 L4 08.05 L4 08.06 L4

Establish recipe Evaluate yield test Establish portion Monitor food


costing format result control consumption

08.07 L5 08.08 L5 08.09 L5 08.10 L5


MANAGE LABOUR COST Maximise Mobilise Forecast labour cost Monitor staffing Establish staffing Review manpower
workforce department labour guide guide expenses
productivity force
09 09.01 L4 09.02 L4 09.03 L4 09.04 L4 09.05 L5 09.06 L5

Review manpower
requirement

09.07 L5

ESTABLISH TRAINING Determine training Conduct staff Implement standard Develop staff Develop Monitor training
PROGRAMMES needs training programme operation training departmental multi programmes
procedures programmes skilling
programmes
10 10.01 L4 10.02 L4 10.03 L4 10.04 L5 10.05 L5 10.06 L5

ADMINISTER Monitor staff Maintain Monitor staff Monitor staff code Recommend staff Recommend staff
PERSONNEL attendance departmental staff performance of conduct promotion incentive award
MANAGEMENT grooming
11 11.01 L4 11.02 L4 11.03 L4 11.04 L4 11.05 L4 11.06 L4

Review staff code Handle disciplinary Establish staff Recommend Conduct recruitment
of conduct matters grooming & dismissal on deviant
deportment staff
11.07 L5 11.08 L5 11.09 L5 11.10 L5 11.11 L5

EXERCISE HUMAN Motivate staff Create team Perform staff Establish Develop effective Handle staff welfare
RELATION FUNCTION building counselling departmental communications
orientation skills
programme
12 12.01 L4 12.02 L4 12.03 L4 12.04 L5 12.05 L5 12.06 L5

Conduct exit
interview

12.07 L5
REVIEW STAFF Implement job Conduct staff Establish job Approve staff Update job
PERFORMANCE descriptions evaluation descriptions evaluation description

13 13.01 L4 13.02 L4 13.03 L5 13.04 L5 13.05 L5

ESTABLISH KITCHEN Conduct cleanliness Conduct chiller/ Conduct dry store Conduct receiving Conduct steward Conduct gas storage
INSPECTION inspection freezer inspection inspection area inspection store inspection inspection

14 14.01 L4 14.02 L4 14.03 L4 14.04 L4 14.05 L4 14.06 L4

Prepare inspection Implement kitchen Conduct kitchen


schedule inspection outlet inspection

14.07 L5 14.08 L5 14.09 L5

LIASE WITH OTHER Coordinate repair & Attend departmental Attend departmental Follow up minutes Handle Monitor repair &
DEPARTMENTS maintenance work meetings briefings of meetings departmental maintenance work
correspondence
15 15.01 L5 15.02 L5 15.03 L5 15.04 L5 15.05 L5 15.06 L5

Monitor repair & Foster close rapport Coordinate with


network with other suppliers/
communication department contractors
15.07 L5 15.08 L5 15.09 L5

MAINTAIN KITCHEN Monitor equipment Conduct equipment Establish equipment Follow up repair Carry out Review effective
EQUIPMENT efficiency functional check inventory progress commissioning utility usage
performance of
equipment
16 16.01 L4 16.02 L4 16.03 L5 16.04 L5 16.05 L5 16.06 L5

HANDLE KITCHEN Implement safety & Ensure availability Ensure fire fighting Monitor safety & Determine safe Arrange for medical
OCCUPATIONAL security procedures of first aid facilities facilities security procedures handling of cleaning assistance
HAZZARD chemical
17 17.01 L4 17.02 L4 17.03 L4 17.04 L4 17.05 L4 17.06 L4
Execute evacuation Establish safety & Establish Develop preventive
plan security procedures evacuation measures
procedures
17.07 L4 17.08 L5 17.09 L5 17.10 L5

CONDUCT MARKET Perform marketing Analyse food Encourage Analyse nutritional Analyse technology Analyse product
RESEARCH activities presentation trend upgrading of trend trend trend
modern technique
18 18.01 L4 18.02 L4 18.03 L5 18.04 L5 18.05 L5 18.06 L5

Analyse labour Analyse facilities Analyse uniform


trend trend trend

18.07 L5 18.08 L5 18.09 L5

ESTABLISH Prepare accident Prepare incident Prepare kitchen Prepare equipment Update defect area Prepare food testing
DEPARTMENTAL report report defects report defects report report report
REPORTS
19 19.01 L4 19.02 L4 19.03 L4 19.04 L4 19.05 L4 19.06 L4

Prepare staffing Control food


report inventory

19.07 L5 19.08 L5

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