Sous Chef - Main Kitchen

Responsibilities

1. Maintain kitchen hygiene and safe food storage and rotation.
2. Co-ordinate all aspects of the banqueting operation to ensure that all services are delivered to guests or internal customers with the aim of exceeding guest expectations and in accordance with standards and procedures.
3. Analyse and respond to guest feedback, guest satisfaction and associate satisfaction information; and give a positive commitment to continuous improvement of product and performance.
4. Monitor all Kitchen equipment to ensure safe and functional operation and report faults to Engineering.
5. Place and monitor food orders in Birchstreet in line with the operational requirements.
6. Complete daily Stores Requisitions.
7. Liaise with other Chefs to streamline operations.
8. Supervise daily food preparation and service requirement.
9. Conduct daily briefings and weekly meetings. Support in team member performance reviews, and analyse training needs for current positions and future promotions.
10. Attend Chef meetings and represent the Department at other meetings as required.
11. Coordinate service between F.O.H and B.O.H.
12. Provide advice and recommendations on menu development, food availability trends, market prices, food preparation, methods and cuisine.
13. Provide training in food skills and knowledge to F.O.H team members.
14. Support in the training and development of the culinary team members.
15. Assist the Chefs in day-to-day operation as required.