KEY DUTIES & RESPONSIBILITIES

The Sous chef is responsible for running our hotel kitchen in the absence of the head chef ensuring maximum guest satisfaction through planning, organising, directing, and controlling the Kitchen operation and its administration.

You will exhibit culinary talents and personally perform tasks while assisting in leading the staff and managing all food related functions. Also assisting in supervising the kitchen areas to ensure a consistent, high quality product is produced

General Kitchen & Staff Management

To delegate responsibilities to subordinates as required

Ensure that all food preparation equipment is being used safely and correctly and that it is cleaned and maintained correctly

Ensure the efficient and smooth running of the kitchen

Promote and maintain good working relationships throughout the team and other departments

Carry out, monitor effective induct...