Sous Chef - Le suffren Hotel & Marina

Core Responsibilities:

• Be responsible for the smooth operation of the kitchen, ensuring consistency and quality of all food   items as per the agreed standards and whilst respecting portion control
• Participate in the design of menus and purchase all food and food related products in adherence with budgeted food cost and ensuring minimum wastage
• Ensure that food stock levels are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
• Make sure the hygiene and food safety standards are met in all stages of food preparation
• Maintain all operating equipment through due care and diligence.
• Remain updated of the latest culinary trends, putting forward innovative ideas and recommendations
• Lead, Coach and train the kitchen team to deliver the best culinary experience to our guests
• Prepare the timely mise en place as per set standards.
• Ensure full compliance with food hygiene and safety standards.
• Any other cognate duties as delegated by Reporting Line.