Sous Chef - Employee Dining Room
Posted on :
18-10-2024
Employer Active
1 Vacancy
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Job Description
Scope and Objectives
This position is responsible for supervising the overall kitchen operations ensuring maximum guest satisfaction through planning organizing directing & controlling the kitchen operation & administration. Ensuring all standards as set by the hotel & regulated by local authorities as well as all hygiene cost controls systems are followed & maintained. At the same time to work closely with F&B & other operational departments.
Primary Responsibilities
- Assign in detail specific duties to all employees under your supervision & instruct them in their work in order to manage the daily kitchen operation quality control & food hygiene
- Ensuring creative menu planning all recipes & product yields are accurately costed reviewed regularly as well as MEP is done according to recipes portion control & waste minimization
- Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy & forecasts
- To work in close conjunction with the F&B manager and respective & teams to create a yearly marketing Plan for the outlet
- Check the taste temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out
- Interacts with guests to obtain feedback on product quality and service levels
- Responds to and handles guest problems and complaints & reports always to senior
- Make recommendations to the Chef de Cuisine regarding succession planning
- Provides guidance to junior kitchen staff members including but not limited to line cooking food preparation and dish plating
- Leading by example on all hygiene requirements (safe personal hygiene and sanitary foodhandling practices labelling and FIFO/FEFO practices)
- Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food
- To be aware of all financial budgets and goals
- Ensure that all safety health security and loss control policies and procedures and Government legislation are adhered to
Remote Work :
No
Employment Type :
Fulltime
Employment Type
Full-time
Key Skills
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