SOUS CHEF position

POSITION TITLE :­ SOUS CHEF
DEPARTMENT : FOOD AND BEVERAGE

PURPOSE :
Under
the general guidance and supervision of the Executive Chef, and within
the limits of established corporate Policies, Procedures and Food and
Beverage manual. oversees and directs all aspects of the kitchen
Operation.

RELATIONSHIP :
1.Reports directly to the Executive Chef.

2.Provides functional assistance and direction to the kitchen Operation as assigned.

3.Interacts
with individuals outside the hotel including, but not limited to
clients, suppliers, government officials, competitors and other members
of the local community.

4.Coordinates functions and activities with other Food and Beverage Department Heads.

DUTIES AND RESPONSIBILITIES :
1.Assists
Executive Chef in supervising the function of all kitchen employees,
facilities and costs to ensure maximum food and beverage departmental,
profit is achieved.

2.Assists the Executive Chef in, controlling and analyzing, on an-on going basis, the following :

a.Quality levels of production and presentation
b.Guest Satisfaction.
c.Merchandising and Marketing.
d.Operating /Payroll/ Food Costs.
e.Cleanliness, Sanitation, Hygiene.
Ensure optimum performance in all of the above areas as assigned.

3.Assists
the Executive Chef in the production, preparation and presentation of
all food items ensure highest quality at all times.

4.Establishes and maintains effective employee relations.

5.Conducts,
under the guidance of the Executive Chef such function as hiring
specific levels of employees, employee orientation, coaching, and
suspension if necessary to ensure appropriate staffing and productivity.

6.Assists the Executive Chef in conducting formal and on-the-job training sessions for kitchen employees.

7.Assists
the Executive Chef in the preparation of me nus and aniticipate in the
pricing policy in consultation with the Food and Beverage Manager,
Restaurant Manager and Banquet Manager, by taking into consideration the
following :
a.Local Requirements.
b.Market Needs.
c.Competition.
d.Trends.
e.Recipes.
f.Potential Costs.
g.Availability of food and beverage products.
h.Merchandising and Promotion.

8.Assists
the Executive Chef in the completion of market lists in accordance with
the Corporate quality and quantity standards, Checks perishable food
items received for quantity and quality standards.

9.Informs on a
daily basis the Executive Chef of all relevant information in
operational and personal matters, including information which does not
require the Executive Chefs action.

10.Assists Executive Chef with inspection of physical aspects of all kitchen areas, cold rooms and equipment.

11.Assumes the responsibilities of the Executive Chef in his/her absence.

12.Performs related duties and special projects as assigned.

REQUIREMENTS

Secondary schooling or equivalent technical school. Received apprenticeship training.
Five
to six years as an apprentice, an assistant cook (commis), and
department head (chef de partie) and as an assistant chef(sous chef).