Sous Chef

Description:

Your day-to-day
People
Develop & Write Standard Recipe CardsPrepares detailed on-boarding program for new staffMaintains a comprehensive, current and guest focused set of departmental standards and procedures and oversees their implementationEnsures training needs analysis of kitchen and stewarding staff is carried out and training programs are designed and implemented to meet needsConducts probation and formal performance appraisal in line with company guidelinesMaintains up to date staff records and approves leave requests etcRegularly communicates with staff and maintains good relationsProvides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and StewardsMaintain, promote and monitor the food safety program HACCP
Responsible Business
Liaison daily with stewarding department to verify equipment requirements for service period, cleanliness and sanitation issues of kitchen and equipmentDemonstrate a sound awareness of OHS&W policies and procedures, ensuring the dissemination of information to all team membersChampion the identification and reporting of hazards, evaluation or risks, and design and implementation of hazard and control measuresFacilitate the reporting and investigation of injuries and illnesses arising from workplace activities, recommending corrective actions to prevent or minimise the chance of recurrenceEstablish the appointment of a trained health and safety representative, first aid officer and fire wardens for the department, ensuring their active role in the ongoing safety of the departmentProvide OHS&W Committee representatives with adequate resources including time to actively participate in the committeeProvide induction and refresher training to all staff, ensuring their ability to discharge allocated OHS&W responsibilites including: hazards within the workplaces, safe operating procedures, use and maintenance of PPPE and safety equipment and emergency response procedures.
Guest Experience
Champions the winning ways culture within the hotel to ensure our people are consistently delivering positive guest experiences Develops popular menus offering guests value for money in accordance with IHG guidelines with Senior ChefsPlans and organizes successful Food and Beverage activities in the hotel and externallyCo-ordinates and supervises the preparation and presentation of food products to ensure the highest quality at all timesControls and analyzes, on an on-going basis, the level of quality and presentation of food product, the condition and cleanliness of facilities, guest satisfaction and marketingCommunicates politely and display courtesy to guests and internal customersCommunicates to hiss/her superior any difficulties, guest or internal customer comment and other relevant information
Financial
Monitors and controls inventories for operating equipment ensure the control and maintenance of par stocks and costsControls and analyses department costs on an ongoing basis to ensure performance against budgetMakes recipes and maintains up-dated and accurate costing of all dishes prepared and sold in the Food Production operation Maintains comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends and make appropriate adjustments to kitchen operations accordinglyMonitors local competitors and compare their operation with the hotel Food and Beverage operationSets standards of all food and equipment purchases in accordance with ICHG guidelines
What We Need From You
Strong – sometimes you’ll need to lift, push and pull big objects up to 50lbs (23 kg). This can involve bending and kneelingLiterate – you’ll need a good grasp of reading, writing and basic mathsFlexible – night, weekend and holiday shifts are all part of the job Experienced - 4 years experience as a cook or equivalent combination of experience, shown leadership capabilityCompliant – you’ll be above the minimum age required and fluent in the local languageArticulate – a great communicator, you’ll be warm, welcoming and easy to talk toQualified - Certificate III in Commercial Cookery
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