Sous Chef
Core
Lead kitchen operations, manage staff, design menus, and ensure food safety and sanitation for guests at a luxury hotel.
Role type
Senior Sous Chef
Builds
Restaurant dining experiences and kitchen operations
Domain
Hospitality / Fine Dining
Deliverable
product features
Required skills
Menu design, staff training and performance management, budgeting and forecasting, food cost control, kitchen operations management, food safety and sanitation compliance, inventory rotation management, multi-cuisine knowledge
Preferred skills
Business development, knowledge of local and international cuisines, advanced knowledge of other kitchen sections
Technologies
Basic computer applications
Responsibilities
Maintain on-going training and development of employees, conduct employee performance reviews and disciplinary action, ensure appropriate staff scheduling and monitor staffing levels, create and design menus, liaise with food stores to ensure proper rotation of foods, oversee kitchen operations in absence of Executive Chef, ensure safety and sanitation of the kitchen, maintain departmental standards, ensure effective cooperation between outlets and the kitchen, create memorable dining experiences for guests
Seniority
Senior, hands-on IC