Sous Chef Continental

• Assists Chef De Cuisine /Executive Chef in the supervision of all colleagues engaged in the kitchen.
• Attends daily meetings with Executive Chef/Executive Sous Chef and all other Senior Chefs regarding the updates for the day and review the list of things to do for maximum 2 days thereafter.
• Holds meeting with the colleagues in each particular kitchen to discuss what has been carried out in the Chef’s meeting and some other issues.
• Establishes culinary standards for the specialty of each kitchen which includes banqueting that caters to a number of guests.
• Plans menus and compile recipes for food tasting to be approved by Executive Chef and or Executive Sous Chef.
• Inspects 4 times daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health and Safety regulations as discussed further in this book.
• Checks any spoilage and ensure regular turnover of food items and inform the Executive Chef or Executive Sous Chef.
• Checks on a daily basis food preparation, individual costs, quality, quantity inventories and portion control.
• During service periods, personally runs the hot plate and assist when needed and to ensure that the presentation as well as quality of the food is in accordance with the established standards.
• Conducts training and thorough briefing on the correct usage of kitchen equipment and machinery and to check that this is carried out in the correct manner by all kitchen colleagues.
• Creates internal operating process to ensure food is always consistent and making tools available to the line colleagues for implementing consistency within the system.
• Should be updated with current market trends in food and beverage and have an approach to make great experiences for guest dinning.

Qualifications

• At least eight years in a five star international chain hotel/restaurant
• At least two years in an international five star hotel in similar position or above
• Completed kitchen apprentice or chefs training courses for at least one year
• Diploma in hotel management