Sous Chef

KEY DUTIES & RESPONSIBILITIES

The Sous chef is responsible for assisting the Head Chef in running the overall kitchen operation ensuring maximum guest satisfaction through planning, organising, directing, and controlling the Kitchen operation and its administration. 

You will exhibit culinary talents and personally perform tasks while assisting in leading the staff and managing all food related functions. Also assisting in supervising the kitchen areas to ensure a consistent, high quality product is produced

General Kitchen & Staff Management

• To delegate responsibilities to subordinates as required
• Ensure that all food preparation equipment is being used safely and correctly and that it is cleaned and maintained correctly
• Ensure the efficient and smooth running of the kitchen
• Promote and maintain good working relationships throughout the team and other departments
• Carry out, monitor effective induction and staff training.
• Undertake training as agreed to enhance and improve personal skills and knowledge

Food Purchasing & Cost Control

• Ensure that stock levels are kept at agreed levels so that groceries are fresh and frozen products are used quickly and rotated in a systematic way
• Ensure that food stock are of sufficient quantity according to the hotel occupancy and booking forecasts
• Check deliveries on receipt ensuring that faulty/incorrect items are returned, ensuring that the relevant paperwork is completed
• Ensure that an effective stock rotation procedure is adhered to at all times and assist in the monthly stock take with the Head Chef

Quality Control

• Ensure that chefs are always in clean tidy uniforms and always presentable
• Demonstrate and maintain high standards of cooking to meet and exceed customer expectations
• Ensure that all food products received into the hotel are of the required standard and quality
• Ensure that high levels of customer service are maintained at all times

Menu Planning & Food Production

• Ensure that guests are always receiving an exceptional dining experience representing true value for money
• Assist the Head Chef to devise and plan menus to include those with specific dietary needs
• Cost all menus using the most up-to-date ingredient costs and according to agreed formula
• Take action to minimise wastage at all stages of food production implementing controls and keeping records Instil into the kitchen a culture of essential hygiene practices connected with storage, cooking and storage of food; the importance of clean, tidy and hygienic working practice such as use of knives, chopping boards,

surfaces etc

• Lead by example in observing the rules concerning personal hygiene and appearance

Health & Safety

• Monitor all activities in line with the Hazard Analysis Critical Control Point approach
• Ensure compliance with all food hygiene regulations are adhered to within the kitchen environment in accordance with Health & Safety regulations

Key Personal Attributes

Fair and firm management abilities

Strong administration skills

Creative and innovative

Hands-on approach in all operational aspects

Excellent communication skills

Possess initiative and be self motivated