Sous Chef
Posted on :
28-03-2024
Employer Active
1 Vacancy
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Job Description
Req ID : 2670808
- Assign in detail, specific duties to all employees under your supervision & instruct them in their work, in order to manage the daily kitchen operation, quality control & food hygiene
- Ensuring creative menu planning, all recipes & product yields are accurately costed, reviewed regularly, as well as MEP is done according to recipes, portion control & waste minimization
- Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy & forecasts
- To work in close conjunction with the F&B manager and respective & teams, to create a yearly marketing Plan for the outlet
- Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out
- Interacts with guests to obtain feedback on product quality and service levels
- Responds to and handles guest problems and complaints & reports always to senior
- Make recommendations to the Chef de Cuisine regarding succession planning
- Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
- Leading by example on all hygiene requirements (safe personal hygiene and sanitary food-handling practices, labelling and FIFO/FEFO practices)
- Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food
- To be aware of all financial budgets and goals
- Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to
Employment Type
Full Time
Department / Functional Area
Chefs / F&B / Housekeeping / Front Desk
Key Skills
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