Sous Chef

Responsibilities:

• Manage all aspects of the kitchen including operational, quality and administrative functions.
• Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation.
• Assist in positive outcomes from guest queries in a timely and efficient manner.
• Ensure food items are of a good quality and stored correctly.
• Contribute to menu creation by responding and incorporating Guest feedback.
• Ensure the consistent production of high quality food through all hotel food outlets.
• Manage customer relations when necessary, in the absence of Chef De Cuisine.
• Ensure resources support the business needs through the effective management of working rotations.
• Support brand standards through the training and assessment of the Team.
• Manage the kitchen brigade effectively to ensure a well-organized andmotivated Team.
• Control costs without compromising standards, improving gross profit margins and other departmental and financial targets.
• Assist other departments wherever necessary and maintain good working relationships.
• Comply with hotel security, fire regulations and all health and safety and food safety legislation.
• Report maintenance, hygiene and hazard issues.