Sous Chef

• KEY OPERATIONAL RESPONSIBILITIES

Financial

• Oversee the stock take and stock rotation for the assigned section. 
• Monitor the operation to ensure that food wastage is minimised and to maintain cost effectiveness and profitability in all areas.

Operational

• Check all equipment prior to service where applicable.
• Distribute work schedules in appropriate sections of the Kitchen and delegate work to ensure deadlines assigned by Senior Management are met. 
• Liaise with Restaurant Managers to facilitate service delivery and ensure standards are maintained.
• Monitor the presentation of food to ensure it complies with company standards and guidelines as per prescribed recipes.
• Record all recipes and update the manual as required to ensure the Kitchen has comprehensive information at all times. 
• Oversee all front of house food set ups to ensure they are as per guidelines set by the Ex Chef.
• Organise rosters for staff as per guidelines.
• Promote an environment of team work to facilitate the achievement of department and Accor objectives. 
• Monitor quantity and quality of food products for the assigned section to ensure compliance with Accor standards. 
• Evaluate systems and procedures to facilitate continuous improvement in the delivery of products and services.  
• Monitor the operation of the Kitchen to ensure HACCP procedures are followed and clear records are kept at all times. 
• Training coordinates with the training manager, ensure new Joinees are inducted with proper departmental orientation, explain tasks, and ensure that existing team members are empowered with new skills and wherever possible multi-skilling is done on merit. Maintain relevant documentation for training needs and completion of sessions.
• Counselling, every team member performance needs to be evaluated on a periodic basis and follow standard procedure laid down by the management. Motivate and encourage slow learners to enable brisk and efficient delivery of tasks. Conducts individual appraisals, understands need for motivation, growth and retention of team members.
• Ensure proper collation and storage of all galley equipment and accessories.
• Conduct regular operational and sanitation inspections of all kitchen areas.
• Ensure garbage separation standards are enforced throughout the kitchen.
• Plan and execute any special menus as directed by the chef.
• Provide accurate feedback at all times to the chef.
• Ensure temperature logs for all refrigeration is taken by department heads on a daily basis.  Monitor same and follow up on defective equipment.
• Follow-up on the daily requisitions from all kitchen outlets.
• Review food cost work sheet and daily issues with department heads. Plan any corrective action accordingly