SOUS CHEF

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Operation

• Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work

• Ensure personal cleanliness and proper deportment of all team members

• Work closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage

• Discuss with the Executive Chef and recommends menu price adjustments

• Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.

• Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner

• Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food

• Suggest new recipe/products which may improve quality of food or lower food cost

• Check the maintenance of all kitchen equipment

• Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to

Team Management

• Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization

• Interview, select and recruit team members

• Identify and develop team members with potential

• Conduct performance review with the team

• Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business

• Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service

Other Responsibilities

• Be well versed in hotel fire & life safety/emergency procedures

• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)

• Attend all briefings, meetings and trainings as assigned by management

• Maintain a high standard of personal appearance and hygiene at all times

• Perform other reasonable duties assigned by the assigned by the Management

him/

Main Complexity/Critical issues in the Job

• Practice strict control on food portioning and wastage, thereby ensuring gross food profitability

• Trade qualification (minimum Certificate III Commercial Cookery) with relevant experience in a similar role
• Display a genuine passion for food and high standards in production and presentation
• A strong understanding of and the ability to maintain food safety standards
• Excellent communication and time-management skills
• Excellent leadership skills and the ability to work collaboratively with a team of kitchen staff in a high-pressure environment 
• Display an on-going commitment to learning and self-improvement

Additional requirements 

• Availability to work varied shifts from early mornings to late evenings, including weekends and Public Holidays as per business demands
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