Job Description

Job Advert Summary

The Sous Chef holds a pivotal role in the culinary team, working closely with the Executive Chef to oversee all aspects of kitchen operations. Responsible for managing kitchen staff, food production, menu execution, and maintaining high standards of quality, the Sous Chef plays a critical role in ensuring the success of the culinary department

Minimum Requirements

Culinary degree or equivalent culinary certifications. Several years of experience in progressively responsible culinary roles, including Chef de Partie and Junior Sous Chef. Profound knowledge of advanced cooking techniques, ingredients, and kitchen management. Strong leadership, team management, and mentoring skills. Excellent communication and organizational abilities. Creativity and ability to contribute to menu innovation. Exceptional attention to detail and ability to manage high-pressure situations. Thorough understanding of food safety and sanitation regulations

Duties and Responsibilities

Leadership and Management:

Provide strong leadership to the kitchen team, including Chef de Parties, Demi Chefs de Partie, and Commis Chefs. Supervise and mentor staff, fostering skill development and teamwork.

Menu Development and Execution:

Collaborate with the Executive Chef to design, develop, and implement new menu items, seasonal offerings, and special dishes. Oversee the preparation, cooking, and presentation of menu items to meet and exceed established standards.

Quality Control:

Ensure consistent quality, taste, and presentation of all dishes leaving the kitchen. Conduct regular taste tests and inspections to maintain excellence.

Kitchen Operations:

Manage the daily operations of the kitchen, including staff scheduling, production schedules, and ensuring a smooth flow of service during peak periods.

Training and Development:

Train and develop kitchen staff, emphasizing advanced culinary techniques, teamwork, and adherence to standards. Foster a positive and growth-oriented environment.

Ordering and Inventory:

Oversee the monitoring of ingredient levels and contribute to the ordering process to ensure optimal stock levels. Minimize wastage and control costs through efficient inventory management.

Hygiene and Safety:

Uphold rigorous food safety and sanitation standards in all kitchen operations. Ensure cleanliness, organization, and compliance with health regulations.

Problem Solving:

Address any operational challenges or issues that arise during service with efficiency and effectiveness.

Communication:

Maintain clear and open communication with team members, superiors, servers, and other departments to ensure seamless service and a positive dining experience.

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. Creative Collaboration:

Work closely with the Executive Chef to contribute innovative ideas for menu development, presentation, and culinary trends

Additional Duties:

To supervise the kitchen brigade to ensure the smooth running of the department. To control the quality and presentation of all food served for all meal periods in all the food and beverage outlets. To communicate effectively with staff and ensure they are fully briefed at all times. To supervise and carry out training on an on-going basis. To supervise and maintain the highest standards of cleanliness in the kitchen. To ensure that regular knife drill and equipment training is carried out in accordance with the Health and Safety standards. To ensure all members of the kitchen brigade follow the proper Health and Hygiene practices as laid down in the Health and Safety HACCP. To ensure daily communication with the Restaurant, Room Service, Stewarding and Purchasing Managers. To ensure Kitchen morale is high and teamwork is evident at all times. To control food cost through careful purchasing, portion control and supervision of wastage. Ensure that the highest quality of food product that is delivered to the hotel from our suppliers is of the highest seasonal quality being purchased and adhere to a zero tolerance of substandard product. Be aware of new trends and present new ideas for product enhancement. To carry out the costing of recipes as and when required. Training Manual and keep it up to date and follow up on the training. To assist the executive chef in the control of ordering of all goods for the outlet. To control the maintenance of all kitchen equipment, liaising closely with the Executive chef. To participate in the recruitment and selection of staff. * To liaise with the Executive Chef on new menus, new ideas to continually evolve and enhance the product offerings in all Food and Beverage outlets.