Title: Sous Chef

Our Vision is being leaders in creating experiences and properties that escape the ordinary.

Our Purpose is to make the day better for ourselves, each other, our group, our customers and communities. We do this by living our values of empowerment, possibilities and community. We achieve our Vision and Purpose by delivering on our goals and values.

Our Goals

• Growing revenue above market
• Maximise assets
• Business transformation

Our Values

• Empowerment: We make it happen
• Possibilities: We evolve and innovate
• Community: We make the connection

Position Overview:

• To effectively manage and co-ordinate the production of food to all areas of the hotel and maximise profitability.
• Responsible for approving all prepared food items that leave his or her kitchen.
• Ensuring the entire kitchen production is maintained to the highest culinary standards.
• Ensuring that all foods are stored and prepared in a safe and hygienic manner.
• Ensuring that all sections and staff are ready for service.
• Ensuring that all standard recipes and production specifications are maintained.
• Responsible for the day to day running of all kitchen activities.
• To work diligently towards reaching all budgetary targets

Key Accountabilities

Position Requirements and Detail

• To ensure that the Hotel’s kitchens produce a high quality food product at all times.
• To check quality and accuracy of all daily deliveries of food and non-food related items.
• To possess detailed food and menu knowledge pertaining to your role and manage all kitchen section requirements accordingly.
• To supervise, check and correct all food preparation and rotation requirements for service.
• To anticipate and attend to the guest’s needs and desires immediately.
• To monitor rosters to ensure that all sections and areas within the kitchen are properly staffed.
• To prepare, cook and serve food on sections as required.
• To delegate duties to Chefs of a lower grade.
• To liaise with Chefs with regard to the restaurant and banquet functions.
• To liaise with the F & B Manager and outlet Supervisors to ensure a smooth running operation.
• To ensure that all standard recipes are followed in all outlets.
• To monitor the rotation of stock in all storage facilities. Closely monitor ordering and related par levels to achieve food cost targets.
• To minimise food spoilage and wastage.
• To Ensure all mis en place standards and volumes are maintained.
• To maintain yourself appearance in accordance with the hotel’s grooming standards.
• To maintain a clean & safe working environment.
• To have a full knowledge of, and practice the hotel’s established workplace health and safety guidelines (WH&S).
• To attend all scheduled meetings.
• To perform any other duties as directed by the General Manager and/or Food & Beverage Manager/Executive Chef.

Financial

• To achieve financial targets set for expenditure including labour costs.
• To control the consumption of operating supplies to the kitchen.
• Both kitchen food and labour costs are in line with budgetary requirements

Customers

• To present a standard of food that consistently meets the expectations of guests and internal customers of the hotel.
• To rectify arising customer problems or complaints.

Products and Services

• To keep up to date on menu trends and recipes.
• To ensure the protection and maintenance of all operating equipment.
• To inspect supplies, equipment, and work areas for cleanliness and functionality.

Personnel & Training

• To Hire, train, and supervise cooks and other food preparation workers.
• To facilitate the efficient and effective staffing of the kitchen such that financial and service quality targets are achieved.
• Maximising the productivity of the kitchen staff.
• Kitchen members are working productively and harmoniously together as a team.

Authorities

• Responsible for all Chefs, kitchen hands and stewards.
• Represent and maintain professional working relationships with all departments and managers