Sous Chef

• Interacts with guests to obtain feedback on product quality and service levels.
• Responds to and handle guest problems and complaints.
• Able to make recommendations to the Executive Chef regarding succession planning.
• To be aware of all financial budgets and goals.
• To ensure that guests are always receiving an exceptional dining experience representing true value for money.
• Ensure that all recipes and product yields are accurately costed and reviewed regularly.
• Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.
• Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
• Ensure that associate meals and associate dining services are of a consistently high standard.
• Ensure that chefs are always in clean tidy uniforms and are always presentable to be in guest view.
• Ensure that all food preparation equipment is being used safely and correctly and that it is cleaned and maintained.
• Ensure that all culinary operations manuals are prepared and updated.
• Ensure that the Department’s overall operational budgets are strictly adhered to.
• Ensure that the culinary department adheres to all company and hotel policies and procedures.
• Ensure that a consistent first-class product of the highest quality is achieved and maintained in all culinary areas, whilst adhering to operational deadlines.
• Ensure that meetings are well-planned and results-orientated.
• Creative menu planning and correct food preparation for each outlet including banquets.
• Ensure that all relevant banquet set-ups are prepared ahead of guests’ arrival and in adherence with hotel standards.
• Be aware of new items, which are introduced onto the market, and keep up with the lasted product trends.
• To fully understand the market needs and desires of each outlet and ensure that the menus are developed to reflect those needs.
• To initiate relevant maintenance reports and work orders supported by the respective follow-up of those items actioned.
• To manage associates fairly and take a personal interest in knowing all culinary associates.
• To project a positive and motivated attitude among all associates.
• To spend time in the restaurant to ensure that the operation is managed well by the outlet team.
• To frequently verify that only the highest quality products are used in food preparation.
• Ensure that all food products received at the hotel are of the required standard and quality and that they are stored and rotated correctly.
• Responsible for the supervision of all stewards and their activities within the culinary department.
• Ensure that weekly work schedules and annual leave planners are administered and filed correctly.

Job Type: Full-time

Benefits:

• Cell phone reimbursement
• Food provided
• Health insurance
• Internet reimbursement
• Leave encashment
• Paid sick time
• Provident Fund

Work Location: In person