Sous Chef

Key Responsibilities: -

1.      Assisting Executive Chef on the execution and functions of kitchen operation.

·         Responsible to assist the Executive Chef in supervising his assigned outlet or kitchen department within the culinary operation and on demand in any other area of the culinary operation 

·         The Sous Chef mission and intent is to take full responsibility for the food quality & presentation of his assigned outlet or kitchen department within the entire hotel culinary operation of the hotel in the absence of the Executive Chef

·         To ensure a good working environment and employee relations throughout the kitchen and should further be responsible for the training and professional development of all kitchen and related kitchen staff within his assigned outlet or kitchen department.

·         To ensure, that agreed quality, hygiene and other standards are kept or surpassed, at all times, by himself and his subordinates.

·         The Sous Chef needs to be cost conscious and quality orientated and has to have the ability to pass this on to his subordinates.

·         The Sous Chef will be overseen his outlet or kitchen department operation logistical, organisational and coordinate accordingly with any supporting/ enhanced kitchen department

·         The Sous Chef is responsible to communicate reservation or any other booking/ request with enhanced/ supporting kitchen departments and keep frequent feedback rapports to higher kitchen and F&B management daily

·         The Sous Chef in conjunction with the outlet manager and/ or F&B management will maintain and improve guest satisfaction and quality at all times.

1.      Other Financial Parameters for the Position:

·         Managing and controlling of both food and labor/ casual costs

Qualifications & Requirements: -

1.      Possess at least a Diploma/Bachelor in Culinary Management/Professional Chef Training or  in any related professional field.
2.     Minimum 4 years’ experience in culinary field
3.     Understanding of various cooking methods, ingredients, equipment and procedures
4.     Excellent record of kitchen and staff management
5.     Accuracy and speed in handling emergency situations and providing solutions
6.     Familiar with industry’s best practices
7.     Working knowledge of various computer software programs (MS Office)