Sous Chef

Job Description

Position Sous Chef

Reports to Executive Chef/Duty Manager on Duty

To be responsible for the smooth operation of the kitchen in the absence of the Executive Chef; ensure the standards of cuisine and hygiene are maintained; to promote a positive kitchen culture and motivate the team; ensure that the customers are offered the highest quality standards in service and care, anticipating their needs and being always attentive. As a member of the management team to fully co-operate with all other members of that team.

Key Responsibilities:

• To live to an embody the values of Care, Always Getting Better, Doing the Right Thing, Energy & Drive
• To offer the highest level of guest service in the Food Production areas of the hotel, ensuring the 4* agreed standards are always achieved, that food is produced in a safe manner, with minimal wastage, and is cooked to the required specifications
• To offer the highest level of Guest Care
• Leads kitchen team in chef's absence
• Provides guidance to junior kitchen team members, including, but not limited, to line cooking, food preparation, and dish plating
• Oversees and organises kitchen stock and ingredients
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organised for quality assurance
• Keeps cooking stations stocked, especially before and during prime operation hours
• Hires and trains new kitchen employees to restaurant and kitchen standards
• Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Works with head chef to maintain kitchen organisation, team ability, and training opportunities
• Verifies that food storage units all meet standards and are consistently well-managed
• Assists head chef with menu creation
• Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing
• To ensure that you have an in-depth knowledge of your department product, in addition to being aware of the total hotel facilities.
• To comply with all HACCP procedures and guidelines as set out in the hotel HACCP policy, and are always adhered to.
• To document and report back to Executive Chef any non-compliance in relation to HACCP control within the kitchen.
• Assist in monthly stock take.
• To work as part of the Team, being aware of colleagues and their needs, and being always flexible.
• To be available to work weekends.
• To have pride and commitment in your area of work.
• To attend training sessions as required.
• To attend appraisals, and conduct appraisals, as required.
• To attend Hotel and Departmental Meetings as required, ensuring effective communication at all levels.
• To maintain all company policies and procedures.
• Wear the correct, clean uniform always, including footwear and adhere to the dress and appearance standards set out in the RPH Handbook.