Sous Chef

Responsibilities:

• To co-ordinate functions and activities with other Food & Beverage departments
• To handle payroll and holiday organisation
• To assist the Executive Chef in quality levels of production and presentation
• To work actively in cost control and implementing standards
• To assist in colleague related matters
• To carry out departmental training, where necessary
• To deputise the Executive Chef in his absence
• To control all aspects of food outlets in the Executive Chefs absence
• To be actively involved in Health & Hygiene matters
• To promote quality throughout the hotel in all areas of food
• To ensure that room service is of the best in quality, temperature and service
• To ensure that canteen food for colleagues is always get varied, interesting, well cooked and well-balanced cuisine
• To carry out daily work to exceed guest expectations
• To ensure the smooth running of the day to day operations in the kitchen
• To strive to deliver the highest quality of food and service
• To adhere to all legal requirements, regulations and guidelines
•   To carry out annual appraisals of all team members
• To conduct departmental orientation for all new team members

Skills & Qualifications:

• 5-7 years’ experience in the culinary industry.
• A minimum of 2 years of experience working in a 5-star hotel or free-standing restaurant environment
• Experience of the Middle East market preferred.
• Outstanding communication skills, both written & verbal.
• A confident & dynamic speaker, able to communicate and interact effectively with all levels of an organization.
• Enthusiastic and positive personality with the ability to build trusting relationships
• with others.