Sous Chef

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2.1 Assist the Sous Chef in the full operation of all kitchen units.

2.2 Is responsible for the cost, quality, hygiene, taste, presentation of all types of food

produced in or purchased by the facility and the customer satisfaction related to these.

2.3 Within kitchen hygiene rules chef who is working in the kitchen should have short

and well cared hair, it is not allowed that man has a moustache or beard.

2.4 Identify the work methods and cooking standards and ensure that these are applied to

ensure that food is prepared in a quality manner and that personnel work efficiently.

2.5 Work in a coordinated manner with all section chefs and instruct them as needed.

2.6 Personally control that the presentation and quality of food prepared for breakfast,

lunch and dinner is in accordance with the standards.

2.7 Prepare the list of materials to be purchased, place their orders on the system and

check the meat, fish and vegetables that are purchased.

2.8 Control the daily provision vouchers and accelerate the circulation of slow-moving

supplies.

2.9 Check the cooling systems of food storages and ensure that food is used according to

the first in, first out principle.

2.10 Plan food production in accordance with the stages identified by the Executive

Culinary Chef.

2.11 Control the current status of raw foods and provisions as well as the way that excess

food is used, prevent food from spoiling, use excess food in an efficient manner, and

control the portions of food.

2.12 Is responsible for preparing standard recipes for all foods produced in order to

standardise the portions, taste and quality.

2.13 Continuously monitor that the personnel working in the department comply with

personal hygiene rules.

2.14 Ensure that the records needed for the food safety system are kept regularly.

2.15 Check all of the storage houses at the beginning of work and ensure that they are

orderly, deliver old products to production, and make sure that the remaining food is

made use of.

2.16 Check the menu and inform and warn personnel of any missing or problematic

products so that the same situation does not re-occur.

2.17 Monitor the performance of personnel and report personnel that do not work

efficiently to the Executive Sous Chef.

2.18 Organise the personnel’s weekly schedule. Control the monthly timecards and submit

to the Executive Culinary Chef for approval.

2.19 Identify the training needs of kitchen personnel and ensure that the necessary trainings

are organised and delivered.

2.20 Deliver trainings to food production personnel about menu preparation, product

recipes and food costs etc. (except for standard trainings such as the Food Safety

System and ISO standards).

2.21 Predict that all activities and to be purchased all equipment and belongings may create

disease for the environment, to join all activities which is organized to protect

biological diversity and shares the responsibilities, shares the individual

responsibilities in order to increase environment knowledge and to carry on necessary

trainings. To provide minimum consumption currently used all stuffs and equipment

(paper, printed out etc.).

2.22 Implement necessary warnings and departmental trainings in order to save energy

inside the facility

2.23 To implement his responsibilities in order to eliminate and collect waste in a proper

way, reduce environmental pollution and harmful effects to the environment.

2.24 Carry out all responsibilities related to the quality management systems implemented

at the facility.

2.25 Carry out all other duties assigned by managers and hotel management not specified

in the job description

 Education: At least a high school or vocational diploma.

 Experience: Extensive practical and managerial experience related to the processes in
the respective department (at least 5 years).

 Foreign Language: At least intermediate level English.
 Courses and Training: Prior attendance in courses and seminars in the related field.
 Computer Literacy: Basic computer applications.
 Skills: Has excellent command of all products and cooking techniques in the related
field and is responsible for business development. Has advanced knowledge of the
other kitchen sections and processes. Has knowledge of local or international cuisine.

Your team and working environment:
In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture
Note: Customization may be included for any specific local or legislative requirements, such as work permits
Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.