Sous Chef

Sous Chef

Reports to: Senior Sous Chef/ Executive Head Chef

Job overview

Under the general guidance and supervision of the Head Chef and within the limits of the companys policies and procedures, to supervise and manage the kitchen department to ensure that objectives are met in relation to all food prepared within the hotel.

PRIMARY RESPONSIBILITIES

General

To anticipate customer needs by continuous improvement of existing offering and development of newness.

To report all disciplinary and grievance matters immediately to the Head Chef

To inform the Head Chef of any irregularities in the conduct and/or appearance of staff from another department.

To ensure that the Kitchen and Staff Canteen are regularly cleaned and are tidy at all times. Ensures that stock and linen are properly used to prevent soiling, damage and wastage.

To handle all guests requests, queries and complaints, in a courteous, prompt and discrete manner.

To arrive for work at the time specified on the Rota, correctly dressed for duty, as per the laid down procedure.

To be fully conversant with all Hotel and Departmental policies and procedures.

To manage staffing levels and to make adjustments as required.

To assist in the recruitment and selection of people according to the hotels recruitment and selection policies, procedures and guidelines.

Food quality

To ensure that food hygiene standards are exemplary at all times so that legal and company requirements are met.

To ensure that correct mis-en-place has been effected before service and that the staff are

completely familiar with the production of dishes on the menu.

To ensure the correct preparation, presentation and service of dishes to the guests and also the

staff restaurant according to the standards of the hotel.

To order, receive and store all food commodities and related supplies in accordance with

company specifications.

Swabs and other required procedures are carried out according to company standards

Best practice is adapted to suit the hotels operation

Working practices are demonstrated during every shift

Personal inspection and monitoring of buffet display

Personal inspection of service at the carvery

There is no shortage

Service is calm and organised

Presentation standards and SOPs are in place to support current menus

Training

To work in conjunction with the Head Chef to implement re-training or additional training when a need is identified.

Health and Safety

Report to the Department Health and Safety Representative or Security Officer any Health and safety hazards.

Report immediately to the Security Office any accidents that may occur.

In the case of fire or bomb threats, assists in the clearing of all occupied rooms to ensure that all guests are roused.

In case of fire, bomb emergencies, assists in evacuating staff and guests in their area to the assembly point.

Additional duties

Comply with set standards of behaviour, discipline and appearance within the hotel.

Comply with the Hotel's Health, Safety and Hygiene policy.

Perform related duties in the Kitchen and related departments and special projects as assigned.

Comply with the Hotel and Departments Environmental procedures

To carry out any additional task deemed reasonably by the Manager.

Benefits to include:

• Meals on duty
• Staff uniform
• Company pension contribution (after successful completion of probation period)
• Recommend-a-friend reward scheme
• 20 days holiday plus 8 bank holidays
• Dry cleaning of uniform (if applicable)
• Awards and Recognition Programme
• Seasonal annual staff parties
• Staff rate with IHG hotels globally