Sous Chef

rESPONSIBILITIES:

• Review all written communication, ie, daily/weekly, reservation, rooming list, BEOs, to determine.
• Assit Chef de Cuisine in Day to Day Operations.
• Prepares and develops menus, recipe costing, training of dishes.
• Assists with training and developing associates.
• Communicate with restaurant managers for smooth running of front and back of the house.
• Responsible for maintaining a strong guest’s relationship and ensuring that all outlets are communicated to and executed by all hotel operation departments making for a successful meeting experience for the meeting planner and attendees.
• Monitor kitchen preventive equipment list and manage culinary equipment list.
• Maintain a high level of service by constantly training and coaching all direct reports and talent.
• Ensure the Daily training plan is in place followed by monthly training plan.
• Inspect and oversee the cleanliness and maintenance of all function space, public areas, and service areas.
• Responsible for weekly, monthly schedule and payroll for the outlet.
• Responsible for stock rotation, direct purchase and control of expiry food product on the shelving.
• Knowledge of all food & beverage procedures standards, quality presentation, service and products and local health & sanitation standards.
• Estimates and communicates daily production needs. Apply line check and MEP monitoring.
• Responds appropriately to guest needs during hours of operation.
• Ensure that internal communication is communicated with on a daily basis.
• Assess quality control of food production