Sous Chef

Job Summary:

Under the general direction of the Executive chef or his/her Delegate, and within the limits of established IHG and local Hotel policies and procedures, prepares and serves a range of menu items that meet customers’ expectations, whilst supervising junior members of the Kitchen.

Essential Duties and Responsibilities:

• Prepares, cooks, serves and stores the following dishes:
  • Appetizers, Savories, Salads and Sandwiches
    • Applies organization skills for mise en place
  • Sauces
    • Produces hot and cold sauces for menu items ensuring consistency
  • Eggs, Vegetables, Fruit, Rice and Farinaceous Dishes
  • Poultry and Game dishes
  • Meat dishes
    • meat marinades
    • carve meats
  • Fish and shell fish
    • sauces for fish and shell fish
    • garnishing techniques and methods of service for fish
  • Pastry, cakes and yeast goods
    • petits-fours
    • desserts
  • Hot and cold deserts
    • Decorates, portions and presents
  • Plates and Terrines
    • Prepares pastries for pate en croute
  • Buffet Food (if required)
    • Prepares and presents food and deserts for buffets
    • Stores buffet items
  • Provides direction to the Kitchen helpers, including Chef de Parties, Commis, Cooks, Kitchen Attendants and Stewards.
  • Prepares in advance Food, Beverage, materials and equipment needed for the service.
  • Demonstrates understanding and awareness of all company policies and procedures relating to Health, Hygiene and Fire Life Safety.

Required Qualifications:

Kitchen Related Degree HACCP Certificate

3 to 5 years of experience

Leadership skills, Good Communication skills

Competencies:

Problem-Solving/Decision Making

Planning/Organizing

Creativity/Innovation

Leading & Developing others

Drive for Results

Team Orientation

Cultural Awareness