SUMMARY
The Sous Chef is responsible for the day to day running of his assigned kitchen. He is to ensure a professional running of his kitchen and has to ensure that agreed quality, hygiene and other standards are kept or surpassed at all times. He needs to be profitability and cost conscious and needs to be responsible in the daily requisitioning of all food goods.
He has to be familiar with local requirements and sanitation regulations. He provides leadership, training and supervision on all production in his kitchen and oversees the quality and proper usage of all food related to his department throughout the hotel.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
- Foster positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchens.
- Plan in conjunction with the Executive Chef and Executive Sous Chef activities, promotions, menu implementations according to the annual marketing plans.
- Ensure that all designated action points from daily briefings or other operational meetings are being followed by the individuals concerned.
- Ensure that positive working relations with non-Food and Beverage departments are fostered giving cooperation at all times.
- Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
- Assist the Executive Chef in compiling the annual marketing plans and budgets.
- Ensure disciplinary and grievance procedures are properly adhered to and followed.
- Be constantly aware of customers expectations and ever changing needs.
- Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section.
- Find ways to improve the efficiency of the operations, which will benefit our clients.
- Assist the Executive Chef in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre- determined quality standards.
- Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.
- Co-operate with and drive forward the implementations of minimum operating. standards in all Food and Beverage kitchens through close follow up with outlet Managers.
- Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary actions to correct any deviation from quality standards.
- Conduct daily inspections of kitchens. Check food mise en place.
- Plan, co-ordinate and supervise all menu implementations in a timely manner as well as proper documentation of the former.
- Assist in the preparation and control of daily and weekly market lists.
- Conduct daily hotel tours to observe operational standards and difficulties and follow these up with the Executive Chef.
- Prepare weekly work schedule for his subordinates.
- Constantly strive to improve kitchen operating procedures.
- Be fully responsible for the labour budget of the kitchen department.
- Propose and initiate when approved, new services and products for our guests.
- Have daily guest contact and relate comments, positive or negative to the Executive Sous Chef / Chef de Cuisine.
- Create and develop new dishes and recipes by keeping up with the latest market trends.
- Comply with all hygiene standard required and have necessary training with staff.
- Ensure maximum compliance to all FSS Policy and Procedure.
- To strive for improvement through daily training and continuous updating.
- To comply with relevant hotel grooming standard and ensure proper standard is followed by all subordinate
- To comply with all safety and security regulation.
- Strictly adhere to all Policy & Procedure existing in the hotel.
- Perform any other reasonable duties as required by the department head from time to time
