Sous Chef

A Sous Chef will work closely with the Banquet Chef to manage all aspects of the Banquet kitchen to deliver an excellent Guest and Member experience while managing food provisions, assisting with guest queries, and controlling costs.

Requirements

• Manage all aspects of the kitchen including operational, quality and administrative functions
• Assist in positive outcomes from guest queries in a timely and efficient manner
• Manage the provision of food to Banquet and taking action where necessary to ensure compliance with current legislation
• Manage customer relations when necessary, in the absence of the Banquet Chef
• Ensure resources support the business needs through the effective management of working rotations
• Support brand standards through the training and assessment of the Team
• Manage the kitchen brigade effectively to ensure a well-organized, motivated Team
• Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
• Assist other departments wherever necessary and maintain good working relationships
• Comply with hotel security, fire regulations and all health and safety and food safety legislation
• Report maintenance, hygiene and hazard issues
• Be environmentally aware