Sous Chef

Overview:
• Assist in the management of Kitchen Operations in a single food & beverage outlet or a shift, or section of food and beverage operations, including menu planning and costing, organizing special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge.
• Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.
Responsibilities:
• Participate in the planning and costing of menus
• Develop and write standard recipes
• Develop new dishes and products
• Ensure that outstanding culinary technical skills are maintained
• Assist with organizing special events and special food promotions
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly
• Maintain a hygienic kitchen
• Clean the kitchen and equipment
• Maintain personal hygiene
• Supervise and Training of assigned employees
• Works with Chef De Cuisine/ Executive Sous Chef in manpower planning and management needs
• Works with Chef De Cuisine/ Executive Sous Chef in the preparation and management of the Department's budget
• Be responsible in keeping our property safe and secure, to participate in any hotel activity related to Fire Life safety.
• Perform any other duties which may be assigned by the management from time to time.
• Ensures that employees also provide excellent service to internal customers in other departments as appropriate.
• Handles guest and employee enquiries in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found, whilst providing a prompt follow-up.
• Maintains positive guest and colleague interactions with good working relationships.
• Maximizes employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
• Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.
• Continuously seeks ways to assist the Outlet management to maximize their revenues and profits through innovative recipes.
• Work closely with other employees in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
• Buys locally available fresh products wherever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items.
• Participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, and popularity of various dishes and frequency of menu.
• Reviews menus, analyses recipes, determines food, labor, overhead costs and assigns prices to menu items.
• Directs food apportionment policy to control costs.
• Through hands-on management, closely supervises the Kitchen employees in the performance of their duties and ensures this is in accordance with policies & procedures and applicable laws.
• Assists to oversee the punctuality and appearance of all Kitchen employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department's grooming standards.
• Delegates appropriately, duties and responsibilities to equipped and resourced employees, nurturing and developing them whilst ensuring standards of operation and safety are maintained.
• Develops the skills and effectiveness of all Kitchen employees through the appropriate training, coaching, and/or mentoring.
• Ensures effective training programs for employees in coordination with the Training Manager and their Departmental Trainers.