Sous Chef

Cordant People
£26000 per annum
13 Oct 2016
28 Oct 2016
Contract Type
Basic Purpose: Plan, organize, control and direct the work of employees in the Kitchen Department while ensuring superior quality and consistency in preparation of all food items. Summary of Responsibilities: Reporting to the Executive Chef/Head Chef, responsibilities and essential job functions include but are not limited to the following: Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues Ensure the consistency in the preparation of all food items for a la carte menus according to hotel recipes and standards Conduct daily shift briefings to kitchen colleagues Ensure all kitchen colleagues are aware of standards & expectations Liaise daily with Outlet Managers to keep open lines of communication regarding guest feedback Maintain and enhance the food products through creative menu development and presentation Have full knowledge of all menu items, daily features and promotions Actively interact with guests at tables Balance operational, administrative and Colleague needs Ensure proper staffing and scheduling in accordance to productivity guidelines Ensure the cleanliness and maintenance of all work areas, utensils, and equipment Follow kitchen policies, procedures and service standards Follow all safety and sanitation policies when handling food and beverage Other duties as assigned Qualifications: Previous leadership experience in the culinary field required Journeyman's papers or international equivalent desired Diploma Certification in a Culinary discipline an asset Computer literate in Microsoft Window applications an asset Strong interpersonal and problem solving abilities Highly responsible & reliable Ability to work well under pressure in a fast paced environment Ability to work cohesively with fellow colleagues as part of a team Ability to focus attention on guest needs, remaining calm and courteous at all times This job was originally posted as