Job Description and Requirements
Job Title : SOUS CHEF
Department : FOOD AND BEVERAGE
Division : PRODUCTION
Reports To : CHEF DE CUISINE
Subordinates : if applicable)
CHEF DE PARTIE
DEMI CHEF DE PARTIE
To coordinate and ensure the smooth and efficient flow of the culinary operations including the banquet kitchen. Maintain and enhance the food products through creative menu development and presentation.
Always act in a professional manner in line with hotel standards. Strive to exceed guest expectations and take the culinary team going from good to great.
Main Duties and Responsibilities
Creates recipes and support material, ie, recipe cards, descriptions, and pictures, and to read and visualize same.
Manage all aspects of the kitchen including operational, quality, and administrative functions
Manage the provision of food to F&B outlets and taking action where necessary to ensure compliance with current legislation
Assist in positive outcomes from guest queries in a timely and efficient manner
Ensure food stuff are of good quality and stored correctly
Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
Assist other departments wherever necessary and maintain good working relationships
Comply with hotel security, fire regulations, and all health and safety and food safety legislation
Report maintenance, hygiene, and hazard issues
Ensures that all the food products are handled, stored, prepared, and served safely in accordance with hotel and government food safety guidelines.
Report for duty punctually wearing the correct uniform and name badge at all times.
Provide a courteous and professional service at all times.
Maintain good working relationships with colleagues, and all other departments.
Carry out any other reasonable duties and responsibilities as assigned.
Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program.
Keeps work station clean and organized including, but not limited to, fridges, freezers, countertops, and stovetops.
Food Safety Handling
Have a complete understanding of and adhere to the Hotel’s Policies relating to Fire, Hygiene, Health and Safety.
Maintain a high standard of personal appearance and hygiene at all times.
Have a complete understanding of the Hotel’s employee handbook and adhere to the regulation contained within.
Attend all training sessions / programmed that are requested by the Hotel’s Management.
KEY PERFORMANCE INDICATORS (KPIs)
Food Cost should be not more than 25 %
Annual budget should be adhered to as per the standard
Lowering down food wastage up to 0 %
COMMUNICATION & WORKING RELATIONSHIPS
External : VIP Guests
Hotel General Manager
Chef de Cuisine
All F & B and Kitchen Staff