Reports to: Executive Chef, Deputy General Manager, General Manager
Scope and Purpose of Position
To assist the Executive Chef in the smooth running of the Kitchen ensuring that all areas of the Kitchen are maintained to the standards required by the Hotel. Together with the Executive Chef, deal with queries concerning the Kitchen staff. To co-ordinate and execute training of Kitchen Staff. To be able to motivate staff. To maintain a safe, hygienic and healthy working environment. To cook any food on a daily basis according to business requirements for all food outlets.
Responsibilities
-
➢ Together with the Executive Chef the Sous Chef is responsible for the direct supervision over all employees engaged in the Kitchen.
-
➢ To maintain good employee relations.
-
➢ To write and check standard recipes for all dishes to ensure proper portion control, uniformity of
taste and quality for approval of the Executive Chef.
-
➢ To ensure that the high standards of cleanliness are maintained in all areas of the kitchen, such
as machinery, small kitchen equipment, floors and fridges, to ensure a sufficient supply of
crockery etc for service and banqueting.
-
➢ To plan rotas on a weekly basis and to review on a daily basis with the Executive Chef, overtime,
rotas, holiday requirements and absenteeism.
-
➢ Accidents and sickness to be reported as per company policy.
-
➢ To ensure that training for all kitchen staff, including apprentices is carried out as requested by
the Executive Chef and to coordinate together with the Executive Chef, training sessions with
Chef de Partie, Commis Chefs and Apprentices in the kitchen operation.
-
➢ To assist the Executive Chef in interviewing and recruiting staff for the kitchen.
-
➢ To ensure all guest requests are met or suitable alternatives suggested instead i.e. special dietary
needs, VIP’s, special requests.
-
➢ To constantly liaise with all food & beverage departments to ensure all guest requests are
attended to efficiently while meeting and exceeding standards.
-
➢ To be aware of hotel promotions, corporate promotions or special activities going on in the
hotel.
-
➢ To check on daily basis food preparation, individual costs, quality, quantity inventories and
portion control.
-
➢ Together with the Executive Chef, plan menus and recipes and test samples.
JOB DESCRIPTION
-
➢ Together with the Executive Chef, establish job methods and supervise on a regular basis, and correct if necessary, cooking standards: to maintain a high quality of food and service on a daily basis.
-
➢ To inspect daily, all fresh food received to ensure the quality is maintained.
-
➢ To attend meetings as required and update the Executive Chef on points raised.
-
➢ To observe the legal requirements in respect of Health and Safety and employment laws.
-
➢ To report any problems re: failure of machinery and small equipment to the Maintenance
Department and to follow up and ensure the necessary work has been carried out.
-
➢ To instruct on the correct usage of kitchen equipment and machinery and to check that this is carried out in the correct manner by all kitchen employees as set out by the Health and Safety
regulations and correct the usage if necessary.
-
➢ To inspect daily all food stores and refrigerated areas under his /her control and suggest, where
necessary, correct storage methods to comply with regulations to avoid spoilage and ensure
regular turnover of food items.
-
➢ To ensure that the standards set by the Company’s Policy and procedures regarding personal
hygiene are maintained by all kitchen staff.
-
➢ To report complaints immediately to the Executive Chef.
-
➢ Together with or in the absence of the Executive Chef, to hold monthly departmental meetings
with the Kitchen Staff.
-
➢ To check daily function sheets, that all mise en place is done and all ingredients are ordered.
-
➢ To pass all information to the Executive Chef about functions.
-
➢ Together with the Executive Chef, establish job methods and supervise on a regular basis, and correct if necessary, cooking standards: to maintain a high quality of food and service on a daily basis.
-
➢ To inspect daily, all fresh food received to ensure the quality is maintained.
-
➢ To attend meetings as required and update the Executive Chef on points raised.
-
➢ To observe the legal requirements in respect of Health and Safety and employment laws.
-
➢ To report any problems re: failure of machinery and small equipment to the Maintenance
Department and to follow up and ensure the necessary work has been carried out.
-
➢ To instruct on the correct usage of kitchen equipment and machinery and to check that this is carried out in the correct manner by all kitchen employees as set out by the Health and Safety
regulations and correct the usage if necessary.
-
➢ To inspect daily all food stores and refrigerated areas under his /her control and suggest, where
necessary, correct storage methods to comply with regulations to avoid spoilage and ensure
regular turnover of food items.
-
➢ To ensure that the standards set by the Company’s Policy and procedures regarding personal
hygiene are maintained by all kitchen staff.
-
➢ To report complaints immediately to the Executive Chef.
-
➢ Together with or in the absence of the Executive Chef, to hold monthly departmental meetings
with the Kitchen Staff.
-
➢ To check daily function sheets, that all mise en place is done and all ingredients are ordered.
-
➢ To pass all information to the Executive Chef about functions.