Executive Sous Chef
Title: Executive Sous Chef
Location: Fitzpatrick Castle
RESPONSIBLE TO: Executive Head Chef
LIAISON WITH: F&B Staff
Manager on Duty
SCOPE & GENERAL PURPOSE OF JOB:
To ensure that the customers are offered the highest quality standards in service and care anticipating their needs and being attentive at all times.
ACCOUNTABILITIES:
- To offer the highest level of guest service in the Food Production areas of the hotel, ensuring 4* agreed standards are achieved at all times.
- To supervise and contribute to the training of all junior member of staff
- To deputize for the Exec Chef when he is not on duty
- To ensure that you have an in-depth knowledge of your department product, in addition to being aware of the hotel facilities
- To comply with all HACCP procedures and guidelines as set out in the hotel HACCP policy are adhered to at all times
- To assist in the purchasing of food goods, ensuring correct suppliers are used and goods are of an acceptable standard
- To ensure that relevant HACCP documentation is completed throughout the working day
- To document and report back to supervisors and management any non compliance in relation to HACCP control within the kitchen
- To work as part of the team, being aware of colleagues and their needs, and being flexible at all times
- To promote sales within the department and across the hotel
- To have pride and commitment in your area of work
- To attend training sessions as required
- To attend appraisals / assessments as required
- To attend Hotel and Departmental Meetings as required, ensuring effective communication at all levels
- To maintain all company policies and procedures
- To comply with statutory and legal requirements for Health & Safety, Fire, Hygiene, Licensing and Employment
- To attend management meetings and assist in areas such as forecast, labor, recruitment etc..
This is not a full and final list of duties and responsibilities and you may be required to carry out other tasks as directed by senior executives.