Junior Sous Chef

Roles & Responsibilities Job Description Main Duties: • To assist in ensuring that each Food & Beverage outlet and banquet is managed successfully as an independent profit center. • To maintain control and discipline in the absence of the Executive Sous Chef, providing direction and assuming all consequent duties and responsibilities. • To assist in performance appraisals when necessary. • To assist in ensuring that each outlet is managed by a Management Team (Chef de Cuisine) who are totally accountable for their profitability. • To set, in close conjunction with each Chef de Cuisine, Annual Operating Targets, which will form part of the Hotel s Annual Business Plan. • To monitor all costs and recommend measures to control them. To establish an integrated cost management plan.