Restaurants Sous Chef
Posted on :
10-09-2024
Employer Active
1 Vacancy
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Job Description
- To hire, train, motivate, supervise and discipline all Chef’s working directly and indirectly in the main kitchen.
- To schedule employees direct reports.
- To communicate regularly with the Restaurant Chef to achieve an excellent rapport throughout the food production department and in developing new menu items as well the quality of all food prepared in the kitchen he supervises.
- Constantly inspect taste, temperature and visual appeal, make sure that all dishes are uniform and that established portion sizes are adhered to.
- To do requisition of all items needed for the following day from the food storeroom, non-food storeroom and stewarding department.
- To ensure proper sanitation procedures are followed and the kitchen is always clean, neat and tidy.
- To ensure all equipment is in full working order.
- To ensure a superior production of international food and other dishes.
- To ensure an adequate supply of all products prepared on a timely basis.
- To prepare exciting and appealing room amenity when needed.
- To establish standard recipes and ensure the compliance with them.
- To respond properly in any hotel emergency or safety situation.
- To perform other tasks or projects as assigned by hotel management. This includes packaging design, procurement; marketing and merchandising of food products in conjunction with Restaurant Chef and Director of Food and Beverage.
- To have a full working knowledge of halal food, service and preparation.
- To have full knowledge of Four Seasons Food Standards.
- To execute Alternative Cuisine and Spa Cuisine.
- To be certified in Food Service Sanitation as available and to implement protocols.
- To work closely with all chef’s in relation to the food prepared by your kitchens.
- To work closely with all chefs in relation to the kitchen and the rest of the culinary/F&B team.
- Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in Employee Handbook.
Employment Type
Full-time
Department / Functional Area
Key Skills
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