Sous Chef

Job Responsibilities

1. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
2. Assists in determining how food should be presented and creates decorative food displays.
3. Maintains purchasing, receiving and food storage standards.
4. Recognizes superior quality products, presentations and flavour.
5. Follows proper handling and right temperature of all food products.
6. Checks the quality of raw and cooked food products to ensure that standards are met.
7. Leads shifts while personally preparing food items and executing requests based on required specifications.
8. Ensures that the kitchen runs at an acceptable food cost.
9. Ensures that ambassador productivity is maximized and payroll costs minimized.
10. Works with the Chef de Cuisine in setting each outlet menu and recipes for each meal period in order to ensure accuracy.
11. Ensures that all outlet kitchens adhere to Company and Hotel Policies and Procedures and all Standards.
12. Prepares and updates the relevant section of the Departmental Operations Manuals.
13. Works with Chefs de Partie to take corrective action where appropriate.
14. Coordinates with the Stewarding in regards to the requirements for the Kitchens.
15. Must exemplify the Sofitel Values, Brand Standards, and champion appearance and hygiene guidelines.
16. Implements guidelines, policies and procedures for those operating departments according to Sofitel Guidelines & Standards.
17. Must apply the Sofitel Food & Beverage rituals.
18. Keeps the Chefs de Partie up to date with seasonally available meats, fish and produce on the local market.
19. Assists in the development of product specifications for all menus.
20. Encourages Chefs de Partie to be innovative and creative.
21. Ensures product consistency in quality, appearance and taste.
22. Assists Outlet Managers in maintaining a high quality operation in service and cleanliness.