Sous Chef

: Under the direction of the Executive Chef and within the limits of established Policies and Procedures, assists in the direction of all aspects of the Food Production and Stewarding operations.

• To organise together with the Executive Chef/Head Chef the shift on his section with regard to mise-en-place production and its service.
• To take orders from his  Executive Chef/ Head Chef and carry them out in the correct manner
• Together with his/her Executive Chef/Head Chef  to write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef/Head Chef in order to achieve the high stock rotation desired in his/her section.
• To maintain good employee relations and motivate staff.
• To work to the specifications received by the  Executive Chef/Head Chef  regarding portion size, quantity and quality as laid down in the recipe index.
• To be responsible for completing the daily checklist regarding mise-en-place and food storage.
• To attend daily and monthly meetings  any other meetings as requested by the Executive Chef
• To report any problems regarding failure of machinery and small equipment to the Executive Chef/ Head Chef and to follow up and ensure the necessary work has been carried out.
• To check the main information board re-change of any Banquets/functions or other information regarding the organisation.
• To keep the section clean and tidy.
• To pass all information to next shift about functions mise-en-place (report everything) and make sure night is covered
• Accidents and sickness to be written in Log Book according to Hotel Policy and Procedure and reported to the Executive Chef/ Head Chef.
• To assist the  Executive Chef/H. Chef in composing new recipes and menu ideas.
• To have a complete understanding of and adhere to the company’s policy relating to fire, hygiene and safety.
• The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate.

Qualifications & Requirements:

• NC3/NC4 Food Production
• Minimum of 4 years’ experience as Sous Chef
• Good knowledge of HACCP standards
• Self-motivated and ability to take initiatives
• Well disciplined