Sous Chef

• Coordinate the tasks and operations of the Kitchen and Stewarding Departments.
• Ensure departments under your supervision are managed to control costs, increase revenues and meet budget goals.
• Ensure all operating procedures are strictly adhered to for areas under your supervision.
• Review and modify operating manuals for areas under your supervision as required.
• Ensure all dishes are prepared according to established standards and procedures.
• Prepare dishes as required.
• Ensure the strictest guidelines for food safety and handling are practiced.
• Work with Food & Beverage to execute catering requirements of events.
• Be readily available to handle guest queries and resolve issues in a timely and professional manner.
• Monitor guest feedback and make recommendations for improvements or new products or services to meet guest needs.
• Monitor and inspect Kitchen and storage areas regularly to check storage temperatures and standards and maintain accurate and up-to-date records.
• Conduct regular walkthroughs of areas under your supervision and make recommendations for preventive maintenance and general cleaning programmes.
• Assist with purchasing, receiving and inventory management in areas under your supervision.
• Ensure the best candidates fill vacancies by participating in the recruitment process of Employees under your supervision.
• Ensure all new Employees are properly oriented into their roles and provide personal coaching where required.
• Assist in the evaluation of Supervisors and Line Employees during their probation period to assess employment eligibility.
• Assist with the schedule, payroll costs, overtime and schedule requests for areas under your supervision to ensure proper coverage to meet business needs as required.
• Maintain a complete understanding of the Hotel’s policy relating to fire, safety and health, and ensure all precautions are taken to safeguard against incidents for areas under your supervision.
• Perform other assignments to meet business needs as directed by your superiors.

Job Requirement 

• Graduate of a Hotel and Restaurant or Culinary Arts program desired.
• Minimum of 2-years of experience in the same position or strong track record as Chef in a Kitchen for at least 3-years.
• Hotel experience desired.