#Souschef descripion manuals

To recruit and select a suitable culinary team who are able to work within a decentralized management philosophy. To act as manager on duty for the hotel as scheduled. Ĭoach and counsel employees in a timely manner and in accordance with Company policy.To delegate responsibilities to subordinates as required. Įnsure that the overall culinary department is motivated and that positive feedback on work performance is given.Įnsure that weekly work schedules and annual leave planners are administered and filed correctly.Responsible for the supervision of all stewards and their activities within the culinary department. To Ensure that all food products received into the hotel are of the required standard and quality and that they are stored and rotated correctly. To frequently verify that only the highest quality products are used in food preparation. To spend time in the restaurant to ensure that the operation is managed well by the outlet team. To project a positive and motivated attitude among-st all associates. To manage associates fairly and take a personal interest in knowing all culinary associates. To initiate relevant maintenance reports and work orders supported by the respective follow up of those items actioned. To fully understand the market needs and desires for each outlet and ensure that the menus are developed to reflect those needs. īe aware of new items, which are introduced onto the market and keep up with the lasted product trends.Įnsure that all relevant banquet set-ups are prepared ahead of guest’s arrival and in adherence with hotel standards.To work in close conjunction with the Food and Beverage Manager and respective & teams, to create a yearly marketing Plan for the outlet. Ĭreative menu planning and correct food preparation for each outlets including banquets.Įnsure that meetings are well planned and results-orientated.Įnsure that a consistent first class product of the highest quality is achieved and maintained in all culinary areas, whilst adhering to operational deadlines.Įnsure that the culinary department adheres to all company and hotel policies and procedures.Įnsure that the Department’s overall operational budgets are strictly adhered too.

#Souschef descripion manuals

Įnsure that all culinary operations manuals are prepared and updated.Įnsure that all food preparation equipment is being used safety and correctly and that it is cleaned and maintained.Įnsure that chefs are always in clean tidy uniforms and are always presentable to be in guest view.Įnsure that associate meals and associate dining services are of a consistently high standard.Įnsure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.Įnsure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.Įnsure that all recipes and product yields are accurately costed and reviewed regularly.Your role is to bring the best dishes on the tables for our valued customers. To ensure that guests are always receiving an exceptional dining experience representing true value for money. We are looking for a Sous Chef for our restaurant. To be aware of all financial budgets and goals. Īble to make recommendations to the Executive Chef regarding succession planning.Responds to and handles guest problems and complaints. Interacts with guests to obtain feedback on product quality and service levels. Thorough knowledge of functional area under supervision.Executive Sous Chef Duties and Responsibilities: To be a Sous Chef typically requires 3 years experience in the related area as an individual contributor. Contributes to the development of processes and procedures. The Sous Chef supervises a small group of para-professional staff in an organization characterized by highly transactional or repetitive processes. May require an associate degree in culinary arts or equivalent. Additionally, Sous Chef complies with all safety and food sanitation laws and regulations. Performs quality checks on ingredients and prepared dishes. Being a Sous Chef resolves operational issues. Oversees the activities of the kitchen staff and monitors food production and presentation. Sous Chef assists the Executive Chef in the daily kitchen operations including menu development, purchasing, inventory, cost control, and sanitation.