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 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.
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