Sous Chef

RESPONSIBILITIES  

• To be fully aware of all menu items, their recipes, method of production and presentation standards. 
• Carry out close liaison with all section of the kitchen to ensure smooth and efficient service. 
• Assume duties of Chef de Cuisine in his/her absence. 
• Lead and support the junior members of the team as well as actively participates in training of culinary skill to junior talent and apprentices. 
• Ability to produce own work in accordance with a deadline. 
• Seek own solutions to the minor obstacles that occur from time to time. 
• Daily data collection and reporting of issues as they arise. 
• Review the daily production sheets with Chef de Partie or sous chef when the first is not present. 
• Prepares, and when required, delegates the production of the necessary food items in accordance with standards in a timely & efficient fashion to ensure that there is no interruption to guests’ service 
• Keeps workstation clean and organized including, but no limited to, fridges, freezers, counter tops and stove tops. 
• Ensures that station opening and closing procedures are carried out to standard. 
• Keep over-production and food waste to a minimum, ensures proper rotation, labelling and storing of food to reduce food cost expenses 
• Ensures that all the food products are handled, stored, prepared and served safely in accordance with hotel and government food safety guidelines. 
• Report any and all deficiencies in kitchen equipment functionality and quality of food products to Chef de Partie in a timely fashion. 
• Compliance with all safety regulations of assigned tasks and ensure a clean and safe working environment with active participation in the hotel health and safety program. 
• Distribution of task to CDPs and Demi Chef
• Strong communication with the Chef de Partie of the section 
• Key relationship with the Executive Sous Chef 
• Stock rotation, FIFO 
• Vegetables, dried goods and other food related items to be stored properly 

Qualifications

• Minimum of 5 years of culinary experience, with at least 2 years in a Sous Chef or similar leadership role 
• Previous experience in a 5-star luxury hotel, fine dining restaurant, or upscale resort is essential 
• Strong culinary skills with a broad knowledge of international cuisines, techniques, and kitchen operations 
• Commitment to hygiene, food safety, and sanitation standards (HACCP knowledge preferred)