Sous Chef

Job Responsibilities

• Assist Executive Chef / Chef de Cuisine to set service and food standards in compliance with the Company’s policies, procedures, and quality standards.
• Communicate any issues arising within the section to the Executive Sous Chef and act on any further directions given to ensure prompt solutions to problems for the smoother operations of the kitchen.
• Assist the Executive Chef / Chef de Cuisine in the development of new menu ideas to ensure all menus are seasonal and creative using the finest ingredients and working within the brief.
• Manage staff training with the Executive Chef / Chef de Cuisine and maintain an active training plan/programme for each team member. Ensure all practices that are trained are then followed.
• Implement approved departmental policies, processes, and procedures, and provide instructions to subordinates while monitoring their adherence to ensure work is carried out in a controlled and consistent manner, delivering quality service to guests and maintaining standards of excellence.
• Motivate subordinates and contribute to the identification of opportunities for participating in change initiatives, programmes, and projects, taking into account best practices and improvements in processes and productivity.
• Ensure compliance with all relevant Health, Safety, and Environment management procedures and controls within a defined area of activity to provide world-class and luxurious hospitality services to guests.
• Ensure that the designated section, equipment, and utensils are always kept clean and tidy to the standards required by the Restaurant.
• Ensure all cleaning schedules are being followed and completed to the required business standard.
• Supervise and check every dish sent from the section to ensure adherence to kitchen quality standards.
• In the absence of senior chefs, ensure daily kitchen records and labelling standards are maintained at all times, and all set standards and quality procedures are adhered to.
• Perform related tasks and duties as assigned and deemed responsible by management.

Qualifications

Your personality counts more than your CV

• College Degree from a Culinary Institute from an accredited College.
• Completed full kitchen apprentice and chefs training courses.
• At least 5 years of experience; of which at least 2 years as a Sous Chef with a luxury international hotel.
• Expert in hygiene, health, and safety knowledge.
• Expert in menu development, pricing, production, and delivery skills.
• Expert in product quality and presentation skills.
• Expert management of multi-cuisine kitchens with show cooking.
• Expert culinary knowledge of both classical and international culinary trends.
• Very good command of speaking, reading, and writing English language.
• Strong communication and interpersonal skills.