Sous Chef

Assist in the management of Kitchen Operations in a single food & beverage outlet or a shift, or section of food and beverage operations, including menu planning and costing, organizing special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge.

Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.   

• Create confidence – by being an expert at what you do; by acting and looking the part and adapting your style to match your guests’ pace in all you do. 
• Encourage success – by supporting and respecting your guests and their goals; by recognizing them and making them feel valued and important; and offering thoughtful choices to help them feel restored and balanced.
• Make it happen – by being perceptive to your guests’ needs; by taking ownership for getting things done and working seamlessly with others to help guests be successful.

Essential Duties and Responsibilities – (Key Activities of the role)

• Participate in the planning and costing of menus
• Develop and write standard recipes
• Develop new dishes and products
• Ensure that outstanding culinary technical skills are maintained
• Assist with organizing special events and special food promotions
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly
• Maintain a hygienic kitchen
• Clean the kitchen and equipment
• Maintain personal hygiene
• Supervise and Training of assigned employees
• Works with Executive Chef in manpower planning and management needs
• Works with Executive Chef in the preparation and management of the Department’s budget

Required Skills –

• Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.
• Problem solving, reasoning, motivating, organizational and training abilities.

Qualifications –

• Diploma or Vocational Certificate in Culinary Skills or related field.

Experience –

• 3 years experience as a chef including at least 1 year in supervisory capacity or an equivalent combination of education and experience.