Sous Chef-Butcher

SECTION ONE:                           JOB OUTLINE

Job Title:

Junior Sous Chef

Department:

Food & Beverage

Division:

Kitchen

Job Band:

Level ?

Reporting Line:

Executive Chef, Ex. Sous Chef, CDC, SSC, SC

Supervises:

?

Other Relationships:

All departments

Job Summary/Purpose:

To maintain a high standard of all food preparation and service in their respective Kitchens, according to the standards required by the Hotel.

Key Areas:

1. Essential Job Functions

2. Operations

3. Hygiene and Food Safety Management

4. Cost Control

Special Note:

The attached key areas, responsibilities and activities reflect the items considered necessary to describe the principal functions of the job identified and shall not be construed as a detailed description of all the work requirements that may be inherent in the job.

SECTION TWO:                                  KEY AREAS

Position                                              Junior Sous Chef

RESPONSIBILITIES                       

ACTIVITIES

1. Essential Job Functions

• To have thorough knowledge of the establishment’s facilities and personnel involved
• To have good knowledge of food service techniques and menu contents
• To be aware of the hotel fire and safety and emergency procedures

2. Operations

• To be responsible for monitoring food quality and consistency such to ensure that the food presented to our guest is of the highest quality standard
• To supervise and monitor outlet/kitchen operations, working with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food produce specification
• To be responsible for daily monitoring of the dry and general stores, to sure that all perishable produce delivered to the hotel follow the written guidelines for product specification.  To give special attention to all imported products/seasonal products
• To conduct / participate weekly kitchen walk-through and ensure that the kitchen sanitation and Engineering maintenance and standards are met
• To supervise the work of the colleagues and viewed as approachable, fair when dealing with all the Chefs on all culinary matters at all times
• To be able to perform hands on as and when required to demonstrate a variety of international cuisine through food tasting
• To enforce the high standard of hygiene and sanitation in all food-related outlets, along with monitoring all job description guideline
• To consistently monitor through daily spot checks all food items being ordered within outlets. To ensure minimal wastage and proper product utilization is carried out at all times
• To coordinate all function with the Executive Chef, Catering Sales Executives and Chef-In-Charge to ensure maximum efficiency and use of facilities, food and colleagues’ productivity
• To ensure that no unauthorized personal enters the kitchen at any time and that those who enter follow the guideline set forth by the occupational health department

2. Operations

• To ensure that all equipment is stored in its designated place and is done in the most hygienic manner
• To ensure that all perishable items are stored quickly and efficiently thus avoiding unnecessary quantities being held within the kitchen areas, always ensure complete utilization of all items made with the minimal wastage as possible
• To liaise with the Chief Steward to ensure the highest standard of kitchen cleanliness is maintained, to seek feedback from all areas regarding the weekly walk-through and follow up closely to ensure that items are addressed in a timely and prompt manner
• To assist when asked by the Executive Chef office to work in various other outlets such as banquets and the production kitchen, during hours other than the scheduled operating hours of business
• To ensure smooth and effective communication among the kitchens and with other departments
• To work closely with receiving and storeroom. To make sure that received goods are of
• the standard quality and according to hotel’s specifications
• To constantly be alert on freshness, presentations and temperature of food served
• To supervise food tasting sessions

3. Hygiene and Food Safety Management

• To be responsible for the hygiene and cleanliness of all kitchens including staff kitchen restaurant
• To work closely with the Chef Steward for pre-planning and execution of delivery and cleanliness of equipment
• To check all machinery, ensure proper maintenance and usage of the equipment, and follow up with engineering on work order forms. Misuse of equipment should be reported and disciplinary action should be taken
• To ensure that all kitchen and stewarding colleagues adhere to the hotel grooming standards
• To ensure that colleagues follow the hygiene and sanitation procedures when handling food/equipment/utensils
• To insist that working areas, working tables, working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans etc. are cleaned and sanitised as per ISO 2200 / HACCP policies
• To check drawers, under-counter refrigerators and reach-in refrigerators to ensure that they are clean, and the contents are always fresh and dated
• To work closely with the Chief Steward and monitors that exhaust hoods, stoves, ovens, salamanders, deep freezers, steamers, filters, boiling pans, Bain Marie, hot and cold cabinets etc. are spotless and cleaned on a daily basis

4. Cost Control

• To practice economy where food, paper supplies, electricity and water are concerned
• To be able to demonstrate management abilities when required by the Chef’s Office dealing with budget matters; for example: Labor Costs, Training, Operating Equipment and Food Cost etc.
• To maintain food gross profit set by Hotel
• To maintain strict control on food portioning and wastage, ensuring gross food profitability

SECTION THREE:                       JOB SPECIFICATIONS

Position                                             Junior Sous Chef

CHARACTERISTICS

REQUIRED

ESSENTIAL

DESIRABLE

PHYSICAL

• Physically fit
• Clean and professional appearance

LANGUAGES

• Oral and written fluency in Turkish & English

QUALIFICATIONS /

TRAINING

• Good culinary knowledge
• Culinary related certificates

• Apprenticeship or any other culinary certificate/diploma preferred

WORK EXPERIENCE

• Minimum 5 - 7 years’ experience in the culinary field depending on position

• 3 – 5 years’ experience in a Luxury Hotel preferred

DISPOSITION

Character;

Leadership;

Relationships;

Potential;

• Committed
• Flexible
• Positive attitude
• High energy level
• Motivator/self-starter
• Team player/builder
• Displays initiative and creativity
• People and customer oriented
• Flexible and adaptable to different working locations
• Willing to work long hours in the kitchen
• Proficient in computer knowledge