Sous Chef

Duties & Responsibilities:

• Manage kitchen shift operations, ensuring compliance with all Food & Beverage and company policies, standards, and procedures.
  
• Assist the Head Chef with all kitchen operations and preparation.
  
• Maintain the highest standards of personal hygiene for all department members.
  
• Prepare and cook foods of all types, for regular service or special guest requests/events.
  
• Develop, design, and create new dishes, applications, or decorative food presentations.
  
• Assist in determining food presentation and creating artistic displays.
  
• Maintain purchasing, receiving, and food storage standards.
  
• Control costs by minimizing spoilage, waste, and ensuring portion control.
  
• Operate and maintain kitchen equipment and report malfunctions.
  
• Lead shifts while preparing food items and executing requests to required specifications.
  
• Utilize interpersonal and communication skills to lead, influence, and coach team members.
  
• Communicate performance expectations in accordance with job descriptions.
  
• Identify developmental needs and provide coaching, mentoring, or training.
  
• Attend training sessions or courses beneficial to the role and department.
  
• Interact with guests to gather feedback and resolve complaints.
  
• Improve service by guiding and coaching team members to understand guest needs.
  
• Escalate issues to the department manager or HR as needed.
  
• Attend and participate in relevant meetings.
  
• Demonstrate knowledge of hotel facilities and answer guest and staff questions courteously.
  
• Follow fire prevention procedures and hotel evacuation plans.
  
• Train colleagues in safety procedures.
  
• Perform other duties as assigned by management.
  

Requirements

• Matric certificate.
  
• Diploma in Professional Cookery.
  
• At least 3 years’ 5-star restaurant experience in a similar position.
  
• Strong written and verbal communication in English.
  
• Proficiency in MS Office.