job description

Sous Chef

Sous Chef

Main Responsibilities:

  • Take part in training and implement accordingly
  • Keep superior informed about all unusual matter concerning any plan affecting his/her area
  • Adapt to unexpected situation
  • Knowledgeable and compliant to Rules and Regulations prevaling in the Establishment
  • Conduct adequate and satisfactory on-the-job training
  • Keep and ensure records of on the job trainings
  • Ensure that discipline prevails within the team and communicate any disciplinary issues to Superior
  • Play an active role in the team and ensure smooth and satisfactory hand-over between shifts
  • Assist in the building of an efficient team by taking interest in their welfare, safety and development
  • Supervise the performance of the outlet Team Members and carry out the routine inspections
  • Ensure that guest allergies pertaining to food is being taken into consideration concerning culinary operation, communicated to the Team and follow up is done accordingly
  • Ensure guests satisfaction during services
  • Ensure that orders have been prepared as per set standards and delivered accordingly
  • Ensure that all outlet Team Members provide an effective and efficient service at all times
  • Maintain excellent interpersonal relationships amongst the team
  • Inform Team Members on VIPs and specific requests
  • Conversant with daily events document
  • Handle and monitor of guests complaints and the relevant follow up action required
  • Initiate action for regular maintenance and equipment
  • Ensure proper usage and inventory of equipment, materials
  • Ensure that daily requisitions and direct orders are being made according to the number of guest
  • Participate actively in food cost controlling processes
  • Ensure that all transactions regarding guests checks (essential to keeping orders organized and making sure that the kitchen is staying as productive an efficient as possible) are dealt with efficiently
  • Assist Superior to ensure a proper manning during the shift and to manage the outlet’s budget efficiently and effectively
  • Ensure energy saving (electricity, gas, water)
  • Ensure respective Team Members are operating as per Quality Management System
  • Ensure respective Team Members are operating as per S&H regulations and policies
  • Ensure Team Memberss’ grooming is in accordance with hotel’s standards
  • Receive and examine work programmes from superior (Event order)
  • Assist superior to plan and organise respective section activities
  • Prepare and issue work schedules to respective Team Members
  • Supervise and coordinate overall section’s activities to ensure effective “mise-en-place”
  • Supervise and participate in all stages of preparation
  • Control quality and visual presentation of meal by tasting and verifying texture and consistency
  • Instruct Cooks to prepare food according to “fiche technique”
  • Ensure the process of closing kitchen (gas, water, electricity, air con, cold room…)
  • Supervise the cleaning and carry out routine inspections of the kitchen sections
  • Check quality and expiry date of ordered food items from store and direct deliveries
  • Check and controls the proper storage of products, especially those freshly produced, checking on portion control, so as to maintain product quality and quantity
  • Ensure that SOPs are being followed
  • Ensure compliance to all safety standards
  • Respect procedures for food handling purposes
  • Participate in presentation & decoration of buffet
  • Comply with all the sustainability commitments and practices implemented within business units
  • Notify the Sustainable Development Department of any matters that may pose any impact to the environment and society

Candidate’s Profile:

  • SC level (secondary level – NC 3/NC 4 or equivalent) or equivalent, professional training and experience
  • 5 years experience in hotels as Chef de Partie
  • Computer literacy
  • Fluent in English and French both written and spoken