POSITION TITLE : SOUS CHEF
DEPARTMENT : FOOD AND BEVERAGE
PURPOSE :
Under the general guidance and supervision of the Executive Chef, and within the limits of established corporate Policies, Procedures and Food and Beverage manual. oversees and directs all aspects of the kitchen Operation.
RELATIONSHIP :
1.Reports directly to the Executive Chef.
2.Provides functional assistance and direction to the kitchen Operation as assigned.
3.Interacts with individuals outside the hotel including, but not limited to clients, suppliers, government officials, competitors and other members of the local community.
4.Coordinates functions and activities with other Food and Beverage Department Heads.
DUTIES AND RESPONSIBILITIES :
1.Assists Executive Chef in supervising the function of all kitchen employees, facilities and costs to ensure maximum food and beverage departmental, profit is achieved.
2.Assists the Executive Chef in, controlling and analyzing, on an-on going basis, the following :
a.Quality levels of production and presentation
b.Guest Satisfaction.
c.Merchandising and Marketing.
d.Operating /Payroll/ Food Costs.
e.Cleanliness, Sanitation, Hygiene.
Ensure optimum performance in all of the above areas as assigned.
3.Assists the Executive Chef in the production, preparation and presentation of all food items ensure highest quality at all times.
4.Establishes and maintains effective employee relations.
5.Conducts, under the guidance of the Executive Chef such function as hiring specific levels of employees, employee orientation, coaching, and suspension if necessary to ensure appropriate staffing and productivity.
6.Assists the Executive Chef in conducting formal and on-the-job training sessions for kitchen employees.
7.Assists the Executive Chef in the preparation of me nus and aniticipate in the pricing policy in consultation with the Food and Beverage Manager, Restaurant Manager and Banquet Manager, by taking into consideration the following :
a.Local Requirements.
b.Market Needs.
c.Competition.
d.Trends.
e.Recipes.
f.Potential Costs.
g.Availability of food and beverage products.
h.Merchandising and Promotion.
8.Assists the Executive Chef in the completion of market lists in accordance with the Corporate quality and quantity standards, Checks perishable food items received for quantity and quality standards.
9.Informs on a daily basis the Executive Chef of all relevant information in operational and personal matters, including information which does not require the Executive Chefs action.
10.Assists Executive Chef with inspection of physical aspects of all kitchen areas, cold rooms and equipment.
11.Assumes the responsibilities of the Executive Chef in his/her absence.
12.Performs related duties and special projects as assigned.
REQUIREMENTS
Secondary schooling or equivalent technical school. Received apprenticeship training.
Five to six years as an apprentice, an assistant cook (commis), and department head (chef de partie) and as an assistant chef(sous chef).
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