SOUS CHEF JOB DESCRIPTION

SOUS CHEF JOB DESCRIPTION

JOB TITLE: Sous Chef Job

DEPARTMENT/LOCATION: Kitchen Department

REPORTING TO:EXECUTIVE CHEF

PURPOSE OF SOUS CHEF JOB: To control preparations, production and presentation of food process within the Hotel

 Chef Vacancies

Main Duties:

To produce a lunch buffet/ breakfast and Tapas to a four star standard on a daily basis

To compile Ad hoc menus for individual groups when required

To ensure correct storage of all products

To ensure food production areas comply with Hygiene Regulations at all times

To ensure gross profit margins are achieved

To carry out monthly stock take

To attend all communication meetings as necessary

To maintain standards of discipline within food production areas

To adhere to budgeted wage figures for department

To review food prices on a monthly basis to ensure that we are getting the best standard for the most competitive price

To order food in line with the company procedures of completing a purchase order and matching it to a delivery docket ensuring that accounts receive them weekly

To adhere at all times to company and legal policy regarding:

20. 1. Health and Safety
    2. Hygiene
    3. Fire
    4. To ensure department cleaning schedules are adhered to at all times
    5. to maintain adequate staffing levels within the department
    6. To provide on the job training, development and motivation for all kitchen staff and porters
21. Maintain training records
22. Maintain Holiday Request Forms
23. Ensure all kitchen personnel sign in and out
24. Complete calculation of hours for accounts on a weekly basis
25. Work in conjunction with the HR department with regards to recruitment and retention of Kitchen personnel

 Occasional Duties:

 To report accidents.

To carry out any reasonable requests by Management.

1. To attend training sessions as necessary.
2. To attend all relevant meetings.
3. To assist the executive chef and HR Manager with chef Recruitment Agency for placing your chef vacancies in the kitchen