Sous Chef

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Job description

Sous Chef

The role of Sous Chef is to ensure that all guests have a wonderful food experience while dining with us. Producing menus that reflect our style and excellence and working closely with the kitchen team to main our excellent standards and reputation and working together to deliver the best at all times.

Responsibilities

  • Assists the Head Chef in managing the daytoday operation of all food production and kitchen porter operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets guests expectations.
  • Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.
  • Assists the Head Chef in developing training plans, develops training material in accordance with hotel guidelines and implements training plans for the Food Production employees and other Food and Beverage employees
  • Assists the Head Chef in developing and maintaining up-dated operations manuals for all Food Production and Kitchen Porter sections
  • Assists the Head Chef in developing popular menus offering guests value for money in accordance with hotel guidelines, kitchen ethos & direction and guest feedback
  • Conducts and maintains daily briefings and other meetings as needed to obtain optimal results
  • Attends and participates to other meetings as required by the administrative calendar in the absence of the Head Chef or where deemed a requirement
  • Assists the Head Chef in making recipes and maintaining up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation
  • Assists the Head Chef in setting Food Production and Stewarding goals and developing strategies, procedures and policies.
  • Assists the Head Chef in determining the minimum and maximum stocks of all food, material and equipment.
  • Assists the Head Chef in setting standards of all food and equipment purchases in accordance with Hotel guidelines.
  • Monitors and works to keep menus relevant.
  • Works with Head Chef in manpower planning and management needs

Applicant Requirements:

  • Excellent attention to detail required at all times.
  • Good leadership skills.
  • High operating standards.
  • Food cost and stock control knowledge.
  • You will be working in a very busy operation delivering high standards of food throughout.
  • Must have strong cooking skills and a passion for preparing high quality food using fresh local and seasonal produce.
  • You will be responsible for ordering, stock control, kitchen hygiene, scheduling, staff training and team supervision.
  • Must have strong creative abilities.
  • Fully HACCP trained.
  • Able to train and lead the junior chefs in the kitchen.
  • High level of organisation
  • Setting goals to grow the business
  • Strong understanding of business management
  • Providing leadership and direction to all employees
  • Ability to train staff to a high level of knowledge
  • Ability to keep staff motivated
  • Ability to assign sections and delegating tasks
  • Ability to effectively liaise with manager to ensure quality off food and service delivered is up to standards as well if there are any missing items from menu to bring in staff attention.
  • Ability to create new dishes.
  • Minimum of 2-3 years in a similar environment.

Consultant

Valerie O'Connell

Valerie O'Connell

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