Sous Chef

Job Description

Position                                  Sous Chef    

Reports to                              Executive Chef/Duty Manager on Duty

To be responsible for the smooth operation of the kitchen in the absence of the Executive Chef; ensure the standards of cuisine and hygiene are maintained; to promote a positive kitchen culture and motivate the team; ensure that the customers are offered the highest quality standards in service and care, anticipating their needs and being always attentive. As a member of the management team to fully co-operate with all other members of that team.

Key Responsibilities:

• To live to an embody the values of Care, Always Getting Better, Doing the Right Thing, Energy & Drive


• To offer the highest level of guest service in the Food Production areas of the hotel, ensuring the 4* agreed standards are always achieved, that food is produced in a safe manner, with minimal wastage, and is cooked to the required specifications


• To offer the highest level of Guest Care


• Leads kitchen team in chef's absence


• Provides guidance to junior kitchen team members, including, but not limited, to line cooking, food preparation, and dish plating


• Oversees and organises kitchen stock and ingredients


• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organised for quality assurance


• Keeps cooking stations stocked, especially before and during prime operation hours


• Hires and trains new kitchen employees to restaurant and kitchen standards


• Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns


• Supervises all food preparation and presentation to ensure quality and restaurant standards


• Works with head chef to maintain kitchen organisation, team ability, and training opportunities


• Verifies that food storage units all meet standards and are consistently well-managed


• Assists head chef with menu creation


• Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing


• To ensure that you have an in-depth knowledge of your department product, in addition to being aware of the total hotel facilities.


• To comply with all HACCP procedures and guidelines as set out in the hotel HACCP policy, and are always adhered to.


• To document and report back to Executive Chef any non-compliance in relation to HACCP control within the kitchen.


• Assist in monthly stock take.


• To work as part of the Team, being aware of colleagues and their needs, and being always flexible.


• To be available to work weekends.


• To have pride and commitment in your area of work.


• To attend training sessions as required.


• To attend appraisals, and conduct appraisals, as required.


• To attend Hotel and Departmental Meetings as required, ensuring effective communication at all levels.


• To maintain all company policies and procedures.


• Wear the correct, clean uniform always, including footwear and adhere to the dress and appearance standards set out in the RPH Handbook.