Senior Sous Chef

KEY RESPONSIBILITIESSchedules working hours of all Kitchen staff with approval of Executive Chef/Executive Sous Chef, taking into consideration the volume of expected business. Arranges extra staff during high volume of business if unexpected business occurs or dismisses them earlier if business is slow. Trains regularly all cooks and always makes sure that they fulfil their given tasks. Accepts flexible working hours according to business demandAttends meetings and trainings required by the Executive Chef. Assigns in detail, specific duties to Unit Chef or subordinates and instructs them in their work.

Carries out full stock taking at the end of each month in collaboration with the Cost Control Department. Insists on personal cleanliness and proper discipline of all employees under his direct supervision. To be responsible for the quality of all food prepared in assigned area. Checks constantly all dishes for its taste, temperature, and visual appearance. Makes sure that all dishes are uniformed and that established portion sizes are adhered to. Coordinates closely with the Executive Sous Chef in determining quality and quantity of daily food products to be purchased and prepared.

Informs the Executive Chef immediately for out-of-stock items or none delivered food productsDiscusses with the Chef and recommends menu price adjustments when necessary. Determines selling prices of unlisted food items in conjunction with Executive Sous ChefReports to Executive Chef all staff matters, recommends promotions, transfers and all staff related issues. Checks with maintenance that all kitchen equipment is functioning properly. Tries to prevent damage or loss of equipment. (Instructs staff on how to use kitchen equipment properly).

Prevents the use of spoiled or contained products in any place of food preparation and prevent employees who are ill or suffering from infection in taking part of the food handling. To be aware of all hotel polices & proceduresAlways maintains a friendly and pleasant attitude towards his co-workers. Always wears a clean and tidy uniform, name badge and safety shoes. To be familiar with the emergency procedures of the hotel. Performs other duties as assigned by Executive Chef or Executive Sous ChefTo be responsible for the daily order of food products and all internal kitchen transfers.

Conducts daily briefing and de-briefing with staff members. Manages time effectively by meeting deadlines on time. Administers personnel action on leaves & overtime requests, disciplinary actionsAssists in budgetary and payroll expense control as required. Identifies and solves problems in a professional manner. Completes the daily logbook after duty and mentions all relevant information of the operation including complains. Perform all other duties as assigned. While this job description is intended to be an accurate reflection of the duties involved in this position, the company reserves the right to add, remove or alter duties when business need dictates.