Application of Sous-chef (please help me with functional lexis) Sous-chef Active participation in the elaboration of the menu, special and seasonal offers; Training of cooks team, motivation, workshops; Controlling cooking process and product quality; Controlling stuff adhering to sanitary requirements and health policy (logging safety book, journal of pustular diseases, register of exhausted frying oil); Product order, supplier management, deadline of realization of raw materials and semi-products management; Compiling and maintaining method statements, monitoring compliance with cooking according to the lifting plan; Scheduling work of Cooks according to manning table; Holding inventory and interim inventory of kitchen; Holding stuff meetings; Organization of kitchen working procedure from the ground up, from the beginning of construction of a building.