Sous Chef

Job description

Job Description

·  Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
·  Assists in determining how food should be presented and creates decorative food displays.
·  Maintains purchasing, receiving and food storage standards.
·  Recognizes superior quality products, presentations and flavour.
·  Follows proper handling and right temperature of all food products.
·  Checks the quality of raw and cooked food products to ensure that standards are met.
·  Leads shifts while personally preparing food items and executing requests based on required specifications.
·  To ensure that the kitchen runs at an acceptable food cost.
·  To ensure that ambassador productivity is maximized and payroll costs minimized.
·  To work with the Chef de Cuisine in setting each outlet menu and recipes for each meal period in order to ensure accuracy.
·  To ensure that all outlet kitchens adhere to Company and Hotel Policies and Procedures and all Standards.
·  To prepare and update the relevant section of the Departmental Operations Manuals.
·  To work with Chefs de Partie to take corrective action where appropriate.
·  To co-ordinate with the Stewarding in regards to the requirements for the Kitchens.
·  Must be an example of the Sofitel Values, Brand Standards, and a champion of appearance and hygiene guidelines.
·  Implements guidelines, policies and procedures for those operating departments according to Sofitel Guidelines & Standards.
·  Must apply the Sofitel Food & Beverage rituals.
·  To keep the Chefs de Partie up to date with seasonally available meats, fish and produce on the local market.
·  To assist in the development of product specifications for all menus.
·  To encourage Chefs de Partie to be innovative and creative.
·  To ensure that product consistency in quality, appearance and taste.
·  To assist Outlet Managers in maintaining a high quality operation in service and cleanliness.
·  To assist the Purchasing Manager in the cost-effective selection of raw products.
·  To liaise closely with the Purchase Manager in the event of price fluctuation of fresh products.