The key responsibilities of the Sous Chef are
- Supervision of kitchen in the absence of the Executive or Head Chef. Delegate duties and responsibilities to kitchen employees to ensure service demands are met.
- Lead team members by setting a positive example.
- Assist Head Chef with menu preparation and ensuring adequate supplies are available for expected service.
- Liaise with Restaurant team members regarding the availability of menu items, additions to the menu and any relevant changes.
- Maintain excellent presentation standards and cost control for all food and beverage outlets.
- Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained.
- Works with and co-ordinates the work of cooks and stewarding team in the preparation and production of food as required.
- Keep all working areas clean and tidy. Ensure all equipment is maintained, serviced and cleaned.
- Ensure the highest possible standard of hygiene is practiced and maintained by the entire F&B Service team to meet Health & Safety regulations and food preparation guidelines.
The other critical responsibilities are
- Sustainability and compliance.
- Budget and personnel management responsibilities.
- Monitoring food production, ordering, cost, and quality and consistency on a daily basis ensuring financial performance and control.
- Ensure proper safety and sanitation of all kitchen facilities and equipment.
This is your chance to bring your skills and enthusiasm and work within a team with global experience.
