Roles & Responsibilities
The job of Sous Chef is executed satisfactorily when:
- Standard recipes are developed and written.
- New dishes and products are developed.
- Outstanding culinary technical skills are maintained.
- Profitability and popularity of dishes on the menu are reviewed based upon menu item sales figures, and changes are made where applicable.
- Effective employee working relationships are established and maintained.
- Assist with organizing special events and special food promotions.
- Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all staff to put forward their ideas and utilizing them wherever practical.
- Participate and supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardized menu guidelines.
- Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly
- Maintain a hygienic kitchen and personal hygiene.
- Work with Superior and Director of People Services to ensure the departmental performance of staff is productive and assist in planning for future staffing needs.
- Assist in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversee their implementation.
- Ensure training needs analysis of Kitchen staff is carried out and training programs are designed and implemented to meet needs.
- Provide input for probation and formal performance appraisal discussions in line with company guidelines
- Coach, counsel and discipline staff, providing constructive feedback to enhance performance.
- Approve leave after considering hotel occupancy.
- Work with superior in the preparation and management of the department’s budget.
- Control and monitor departmental costs on an ongoing basis to ensure performance against budget.
- Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures
- Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
- Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
- Log security incidents and accidents in accordance with hotel requirements. Additional responsibilities and tasks can be added at any time according to the needs of the business and of the Resort.
• College degree in Hotel Management or related culinary degree
• At least 3 years of industry and culinary management experience
• Previous experience training team members in large quantity food preparation.
• Excellent knowledge of quality food operations.
• Passion for leadership and teamwork
• Eye for detail to achieve operational excellence
• Excellent guest service skills