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Sous Chef
1 month ago
Under the general guidelines of the Head Chef, the Sous Chef will ensure the day-to-day operations are carried out in line with department and Hotel standards.
To provide 100% quality service to guests at all times.
To carry out duties in accordance with statutory, health and safety requirements.
Key Responsibilities: Support the Head Chef in the day-to-day running of the kitchen, ensuring smooth and efficient operations Supervise and mentor junior kitchen staff, including Chef de Parties and Commis Chefs Maintain high standards of food quality, presentation, and consistency Assist in menu planning, food costing, and stock control Oversee food preparation and ensure compliance with HACCP and food safety standards Take charge in the absence of the Head Chef To ensure all guests queries are handled promptly and efficiently To ensure all guest requests are met or suitable alternatives sought from senior chef on duty.
i.e.
Special dietary needs, VIPs, Special Requests To learn and assist in maximizing revenues, cost percentages and menu structure through suggestion and feedback.
To learn process of updating all menus consistently and seasonally according to standard.
To notate recipes and ideas shown in kitchen and be able to produce this upon request To learn how to and to check product against standards and for consistency daily To make sure product is prepared and served, to the correct standards prior to presentation to guests To become aware of relevant competitor information and market changes suggest changes to our services / prices as appropriate { reading of cookery books and industry magazines} Partake and complete in any courses that maybe organized by management To follow HACCP procedures at all times To maintain a clean and safe working environment at all times To learn process of achieving the F&B budget To constantly liaise with Room Service team, Restaurant team, Bar team, Inca team, and Conference & Banqueting departments to ensure all guest requests are attended to efficiently while meeting and exceeding standards.
To be aware of any hotel promotions, corporate promotions or special activities going on in the hotel/area To support the kitchen porters in crunch periods or as requested by Department Managers.
To assist in the production in all areas of the kitchen To assist with carrying out any reasonable guest and staff promotional events when required To ensure you have good working relationship with the team in the hotel To ensure efficient service to guests at all times To provide excellent customer care when interacting with all guests To identify reasonable needs in regards to tools and utensils to carry out your job in order to meet and exceed all standards We Offer You: Discounted hotel rates across the JMK Group Ongoing training and support Employee Assistance Programme
