Sous Chef

OVERALL OBJECTIVE

The job of Sous Chef is executed satisfactorily when:

• Standard recipes are developed and written.
• Dishes and products are developed.
• Ensure that outstanding culinary technical skills are maintained.
• Effective employee working relationships are established and maintained.
• Profitability and popularity of dishes on the menu are reviewed based upon menu item sales figures, and changes are made where applicable.
• All HACCP guidelines are achieved and maintained.

Key Responsibilities

• Provide leadership in the organization of special events and food promotions.
• Maintain a comprehensive understanding of ingredients, equipment, suppliers, markets, and industry trends to recommend strategic adjustments to kitchen operations.
• Uphold the highest standards of kitchen cleanliness and personal hygiene.
• Ensure the systematic cleaning of the kitchen environment and all culinary equipment.
• In liaison with the Director of Culinary, optimize staff productivity and assist in forecasting future staffing requirements.
• Contribute to training needs analyses for kitchen staff and support the design and execution of targeted training programs.
• Provide constructive input for staff probation periods and formal performance appraisals in alignment with company policy.
• In consultation with the Culinary Director, manage staff leave requests while accounting for hotel occupancy levels.
• Work closely with the Culinary Director on the preparation and ongoing management of the departmental budget.
• Demonstrate a deep awareness of Occupational Health & Safety (OH&S) policies, ensuring all kitchen activities and direct reports strictly follow safety guidelines.
• Ensure all staff adhere to all duty of care requirements and occupational health and safety legislation and procedures.
• Maintain familiarity with property safety protocols, including first aid, fire, and emergency procedures, while ensuring sensible equipment operation.
• Proactively initiate corrective actions for hazardous situations and immediately notify supervisors of potential workplace dangers.

Skills, Knowledge and Expertise

• Minimum of 5 years of progressive culinary experience in a professional kitchen.
• Proven experience in a Sous Chef role within a high-volume, quality-driven Italian restaurant.
• Extensive knowledge in a variety of cuisines, ingredients, and cooking techniques.
• Culinary diploma or equivalent certification from a recognized culinary institution is preferred.
• Strong leadership, communication, and interpersonal skills.
• Excellent organizational and time management abilities.   
• Ability to work well under pressure in a fast-paced environment.
• Proficiency in inventory management and cost control.   
• Knowledge of food safety and sanitation regulations.
• Passion and commitment to culinary excellence.

Benefits

• Medical Cover
• Pension