Sous Chef
Posted Updated
Sous Chef
Summary of Responsibilities:
The main responsibilities and tasks of this position are as listed below, but not limited to these:
- Ensure that all recipes and product yields are accurately costed and reviewed regularly
- Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste
- Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts
- Creative menu planning and correct food preparation for each outlets including banquets
- To work in close conjunction with the Food and Beverage Manager and respective & teams, to create a yearly marketing Plan for the outlet
- Interacts with guests to obtain feedback on product quality and service levels
- Responds to and handles guest problems and complaints
- To be aware of all financial budgets and goals
- Ensure that the culinary department adheres to all company and hotel policies and procedures
- Project a positive and motivated attitude amongst all colleagues
- Support the Culinary and Stewarding team to be consistent in service, use a collaborative, enabling leadership style, have regular team meetings
- Ensure that the overall culinary department is motivated and that positive feedback on work performance is given
- Coach and counsel employees in a timely manner and in accordance with Company policy
- Identify strengths and weaknesses and provide timely feedback to the individual
- Ensure that weekly work schedules and annual leave planners are administered and filed correctly
Qualifications:
- Basic Food Hygiene Certificate
- Minimum of 6 years relevant experience in the management culinary position, preferably in similar operations style
- Good interpersonal skills with ability to communicate with all levels of employees
- Service oriented with an eye for details
- Ability to work effectively and contribute in a team
- Good presentation and influencing skills