Sous Chef

Job Summary: The Sous chef is responsible for supporting the Executive Chef to a top standard. To control, train, motivate, develop & sustain the required standards.

Duties/Responsibilities:
To effectively control the food production giving maximum quality and yield.
Monitoring staff compliance with prescribed operating methods and exercising necessary control to ensure security of stock and property of the Company.
Support on your shift internal communications requirements linking kitchen personnel with other operating departments of the hotel are working efficiently.
Liaison between Restaurant, and Conference & banqueting personnel is particularly important.
To assist with the recruitment training and discipline within the department in conjunction with the Executive Chef/Executive Sous Chef.
To be aware of all product promotional activities within the hotel and special outside events.
To ensure that all maintenance requests are reported to the Maintenance Department on discovery in order to correct immediately. Accurate records to be kept.
Check and complete the Time and attendance system to ensure this is accurate to hours worked as per the schedule for all members of the department ensuring that staffing levels are correct and within the set budgets.
To constantly check quality and quantity of food going out of the kitchen. ie: coverage of the expo window at all times.
To ensure that each sections are manned efficiently and that the Line Cooks & Kitchen Porters are working to the best of their ability.
To ensure correct methods are used for preparation of food and to check presentation.
To make sure the kitchen team is giving an efficient, smooth and quick service while maintaining principles and standards set by the Company.
To check quality and weight of food coming into the kitchen.
To order and purchase the hotel's food requirements in an economical manner.
To control all food storage activities to ensure that all food is kept in prime condition and a good method stock rotation is used in all areas and sections of the kitchen.
To keep waste to an absolute minimum.
To ensure each section is controlling mise-en-plas quality, quantity and is storing it correctly
To promote good working relations.
To ensure that the kitchen is organized and run to the highest possible levels of safety and hygiene.
To ensure all kitchens porters are achieving high standards of hygiene within the kitchen.
To ensure the kitchen back entrance and yard is kept clean and clear of box's, rubbish etc.,
checking bins are regularly emptied and the area thoroughly cleaned.
To ensure the entire kitchen team are wearing the correct uniform.
To organize and carry out weekly inventory in conjunction with the Financial Controller and
prepare paperwork for the accounts department.
To help train and motivate the kitchen brigade and have a happy motivated well-disciplined team.
Carry out other duties as specified by the Executive Chef/Executive Sous Chef.
Support the Executive Chef/Executive Sous Chef in implementing relevant SOP for all areas in the kitchen as appropriate.

Required Skills/Abilities:
Advanced knife skills and knowledge of food.
Must be able to work well under pressure and have a keen ability to motivate a team.
Excellent verbal and written communication skills.
Excellent interpersonal and customer service skills.
Excellent organizational skills and attention to detail.
Excellent time management skills with a proven ability to meet deadlines.
Strong supervisory and leadership skills.
Ability to prioritize tasks and to delegate them when appropriate.
Ability to function well in a high-paced and at times stressful environment.

Education and Experience:
High school diploma or equivalent.
At least two years related experience required.

Physical Requirements:
Must be able to work standing for a minimum period of 10 hours per day.
Periodical bending, kneeling and stretching is required.
Occasionally kneeling, sitting, crouching and climbing.
Must be able to seize, grasp, turn and hold objects with hands.
Will be exposed to hot and cold temperature extremes.
Must be able to move, pull, carry and lift at least 50 pounds of force.
Must be able to hear and speak clearly to communicate with guests and co-workers