Sous Chef

Sous Chef

Summary of Responsibilities: The main responsibilities and tasks of this position are as listed below, but not limited to these: 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 Creative menu planning and correct food preparation for each outlets including banquets To work in close conjunction with the Food and Beverage Manager and respective & teams, to create a yearly marketing Plan for the outlet Interacts with guests to obtain feedback on product quality and service levels Responds to and handles guest problems and complaints To be aware of all financial budgets and goals Ensure that the culinary department adheres to all company and hotel policies and procedures Project a positive and motivated attitude amongst all colleagues Support the Culinary and Stewarding team to be consistent in service, use a collaborative, enabling leadership style, have regular team meetings Ensure that the overall culinary department is motivated and that positive feedback on work performance is given Coach and counsel employees in a timely manner and in accordance with Company policy Identify strengths and weaknesses and provide timely feedback to the individual Ensure that weekly work schedules and annual leave planners are administered and filed correctly Qualifications: Basic Food Hygiene Certificate Minimum of 6 years relevant experience in the management culinary position, preferably in similar operations style Good interpersonal skills with ability to communicate with all levels of employees Service oriented with an eye for details Ability to work effectively and contribute in a team Good presentation and influencing skills