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.