Prepares and ensures a consistently excellent quality and standard of food.Tests cooked food and checks on its original appearance and freshness.
Makes sure that the produce a restaurant or commercial kitchen is using is of top quality, and that staff are well trained and skilled to ensure the best preparation
Helps the Executive Sous Chef with menu planning, inventory, and managing of supplies.
The Sous Chef also assist to ensure the kitchen’s safety and hygiene standards are adhered to at all times, and that staff are obeying sanitation rules.
Supervises and monitors the quality of all food prepared in the kitchen under supervision of Executive Sous Chef. Checks constantly for its taste, temperature and visual appearance.Makes sure that all dishes are of consistently good quality and that established portion sizes are adhered to.(Tastes all food being prepared and insists on top quality.)
Relaying orders to the line cooks and ensuring that the team works together to get all the orders right and get them out promptly.
Ongoing verbal and written communication with kitchens to convey information needed regarding menu changes, ingredients, special diets, etc.
Ensures all cooks have all necessary ingredients, equipment, recipes
Ensures all food is consistently prepared and presented according to company standards
Takes on administrative or other necessary tasks as laid out by Executive Chef/ Executive Sous Chef, such as taking and recording inventory, and following up on orders with purveyors
Aids in maintaining portion sizes, and testing new recipes
Controls food costs by following proper storage procedures, standardized recipes, and waste control procedures.
Assists Food Service Coordinator in maintaining standard of cleanliness and organization in kitchens and food storage areas
Aids in identifying and analyzing ongoing training needs of staff throughout the year
Assists and gives feedback on weekly menu changes
Is familiar with the emergency procedures of the hotel.
Conducts, in coordination with the Executive Sous Chef such functions as interviewing, hiring, employee orientation, performance appraisal, coaching, counseling, and suspension if necessary to ensure appropriate staffing andproductivity. Consults with Food & Beverage Department Heads and Personnel Manager, as appropriate, in performing above duties.
Conducts daily briefing and de-briefing in the absence of the Executive Sous Chef
Proposes an effective duty to ensure sufficiency of manpower in accordance to volume of business.
Conserves energy and water at all times, without jeopardizing the guest experience and comfort.
Manages and reduces food wastes, based on thorough analysis. Changes staff behavior to carefully use all resources.
Performs other tasks as assigned by Executive Sous Chef
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