Sous Chef| | walekidukan|com

What will I be doing?

As the Sous Chef, you will be responsible for performing the following tasks to the highest standards:

• Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant.

• Work seamlessly with recipes, standards and plating guides.

• Maintain all HACCP aspects within the hotel operation.

• Use appropriately all equipment, tools and machines.

• Focus on constant improvement of training manuals and SOPs.

• Participate actively in quality initiatives such as daily Chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.

• Work on offsite events when requested.

• Complete tasks and jobs outside of the kitchen area.

• Assist in inventory taking.

• Knowledgeable of hotel's occupancy, events, forecasts and achievements.

• Prepare menus as requested, in a timely fashion.

• Work on new dishes for food tastings and photo taking.

• Control stations within the kitchen.

• Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.

• Effectively respond to guests' requests.

• Learn and adapt to changes.

• Be receptive to constructive feedback.

• Purchase for and control production.

• Maintain at all times a professional and positive attitude towards team members and supervisors.

• Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.

• Coordinate, organize and participate in all production pertaining to the kitchen.

• Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.

• Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.

• Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.

• Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.

• Report to the Executive Chef on any issues and take appropriate action.

• Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef.

• Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day.

• Exercise maximum control on wastage to achieve optimum profitability.

• Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Sous Chef.

• Prepare the necessary work orders for the Engineering department.

• Ensure that recipes and costings are established and updated.

• Monitor food quality and quantity to ensure the most economical usage of ingredients.

• Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.

• Select team members who display qualities and attributes that reflect department standards.

• Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.

• Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.