Sous Chef

Prime Function Ensure food philosophy is maintained with a standardised product Maintain cost effectiveness by maintaining profitability in all areas Constantly evaluate systems to facilitate improvement where possible Ensure HACCP procedures are followed and clear records are kept at all times Ensure the highest standard in preparation of food production and delivery Exceed guest expectations in quality and service of food products Key Responsibilities Food Beverage Production Planning Follows guidelines laid by the Executive Chef on menu plan and design People Management Manage staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks Monitor grooming and personal hygiene of staff to ensure standards are maintained to the highest level Liaise with the Catering and Stewarding Departments in a professional manner to ensure event objectives are achieved and standards are maintained at all times ...