Sous Chef

1.    Replace the chef de cuisine when latter is off duty.

2.    Act as a direct supervisor for all kitchen activities.

3.              To supervise personally the service during lunch and dinner.

4.              To be able to make ad hoc staff changes during the working day to relieve pressure.

5.              To be firm, fair and understanding of cooks and the tasks they must perform.

6.              To be responsible for ordering food items and supplies from the stores.

7.              To check quality, quantity and place tidily these items in the appropriate kitchen stores.

8.    Inspect the staff meals, so is in good quality and quantity and sufficient in quantity

9.              He is responsible for the cleanliness of the staff restaurant in conjunction with the housekeeper.

10.          Has the ability to do the “carving” and to cut the right portions to each client as required by the Hotel’s requirements.

11.          To inspect cleanliness of kitchen and pastry section and all other kitchen sections.

12.          To check all areas of food production whether these meet with the Hygiene standards set our by the local authorities and the hotel management.

13.          To check and implement all menus in operation, through his chef de parties.

14.          To prepare the weekly roster/timetable during the Executive Chef’s absence.

15.During the Chefs absence, he is to report any emergencies to the F & B Manager immediately.

16.          To prepare detailed accident reports if the need arises.

17.          To inspect daily the temperatures of fridges and freezers.

18.          To lead by example in all aspects, such as hard work, honesty, uniform, personnel, hygiene and general appearance.

19.          To ensure First Aid box is complete and should ensure that he can treat minor injuries.

20.          To inspect daily all food and beverage outlets where food is served other than the kitchen.

21.          To perform any additional duties assigned by the Executive Chef and his superiors.

22.          To inspect all staff in the kitchen, to ensure that they meet the kitchen rules and regulations.

23.          To recommend staff for promotion, dismissal, engagement.

24.          To train staff.

25.          To be assist in the implementation and maintenance of the ISO 9001, ISO 14001, ISO 18001 and HACCP systems in his department. To ensure that all forms, standards, procedures and methods are implemented in writing and records kept and that all standards and procedures are in action as per the ISO9001 and HACCP requirements.

26.          To implement disciplinary and to act as a wise person, to advise employees on their behaviors and work.

27.          To be a responsible and confidential member of the Management.