Sous Chef

Primary Responsibilities

• Ensure food philosophy is maintained with a standardized 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.

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 ar...