Sous chefs are a kitchen’s second-in-command. They supervise the restaurant’s cooks, prepare meals, and report results to the head chefs. In the absence of the head chef, sous chefs run the kitchen.
Sous Chef Job Description Template
Our company is looking for a Sous Chef to join our team.
Responsibilities:
- Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation;
- Ensure food stuffs are of a good quality and stored correctly;
- Support brand standards through the training and assessment of your team;
- Control costs without compromising standards, improving gross profit margins and other departmental and financial targets;
- Be environmentally aware;
- Ensure the consistent production of high quality food through all hotel food outlets;
- Report maintenance, hygiene and hazard issues;
- Manage the kitchen brigade effectively to ensure a well-organized, motivated Team;
- Assist in positive outcomes from guest queries in a timely and efficient manner;
- Ensure resources support the business needs through the effective management of working rotations;
- Continually ensures proper product execution in assigned section through control of mise en place during preparation and frequent tasting;
- Manage all aspects of the kitchen including operational, quality and administrative functions;
- Coordinate the receipt, preparation and service of food in order to give the best product to the passenger whilst maintaining budgets;
- Maintain the high standards of quality and service established in the policies and procedures in the Manual;
- Responsible for the operation of the hot and cold galley including storing places, fridges and all other Food preparation outlets.
Requirements:
- Must be able to train a multicultural staff;
- Excellent planning and organizing skills;
- Specialist competence, ability to work under stress, reliability, creativity;
- Ability to manage a large volume production schedule and team;
- Cost and quality awareness;
- Strong supervisory skills;
- Leadership skills, capable of motivation;
- Ability to work under pressure;
- Ability multi-task and meet deadlines;
- Possess a formal qualification in culinary arts from a recognized culinary training institution;
- 3+ years’ experience in a supervisory position; preferably in a multi-nationality setting;
- Ability to work on own or in teams;
- Certification from accredited advanced food safety program; Extensive knowledge of food safety and VSP;
- Self-assured and calm manner towards staff and passengers;
- Relevant qualifications for this role.