Sous Chef

Financial returns:

• Works with superior in the preparation and management of the department’s budget. Duties include:

  • Assists in co-ordinating the preparation of the departmental annual budget

  • Controls and monitors departmental costs on an ongoing basis to ensure performance against budget

• Controls and analyzes, on an on-going basis, the level of the   Sales,Costs,Issuing of food, Quality and presentation of food products, Condition and cleanliness of facilities and equipment, Guest satisfaction, Marketing.

People:

• Works with Superior and Human Resource Manager to ensure the departmental performance of staff is productive. Duties include:

  • Assists in planning for future staffing needs 

  • Assists in recruiting in line with company guidelines 

  • Prepares and administers detailed induction program for new staff

  • Assists in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversees their implementation

  • Ensures training needs analysis of Kitchen staff is carried out and training programmes are designed and implemented to meet needs

  • Provides input for probation and formal performance appraisal discussions in line with company guidelines

  • Coaches, counsels and disciplines staff, providing constructive feedback to enhance performance

  • Regularly communicates with staff and maintains good relations

  • Approves leave after considering hotel occupancies

Guest experience:

• Build and maintain positive relationships with all internal customers and guests in order to exceed their needs

• Take action to address these needs in order to exceed their expectations

• Create a positive hotel image in every interaction with internal and external customers

• Adhere to hotel brand standards

• Maintain a high level of product and service knowledge in order to explain and sell services and facilities to guests

• Assist guests and escort them to locations within the hotel at their request

• Maintain knowledge of special programs and events in the hotel in order to recognize and respond to guests needs

• Maintain current Hotel information to be able to provide information to guests

• Implement procedures which enhance the guest experience

Responsible business:

• Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same

• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures

• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly

• Initiate action to correct a hazardous situation and notify supervisors of potential dangers

• Log security incidents and accidents in accordance with hotel requirements

Accountability

Supervises a large number of team members in one or two food and beverage outlets, kitchens, and may include banquet facilities that cater to 500 people or less. May oversee one or more subordinate managers or supervisors. 

Qualifications and requirements

• Degree or Vocational Certificate in Culinary Skills or related field.

• 3-5 years experience as a Sous Chef/Chef De Partie, with at least 1 year in a supervisory capacity, or an equivalent combination of education and experience