Sous Chef

This is a critical position ensures the proper preparation and serving of hot meals and other dishes in a timely manner and ensures quality presentation and taste.

NATURE & SCOPE

The Sous Chef is primarily responsible for working with the kitchen staff to ensure the delivery of a consistent, high quality food product and the proper functioning kitchen.

DUTIES AND RESPONSIBLITIES:

• Assist the Senior Chef in the preparation of all menus.
• Coordinating the activities of kitchen staff in preparation and cooking of food
• Ensure that ALL staff are adequately attired and presenting for work
• Directs and assigns specific tasks to cooks.
• Evaluates and solves problems encountered, such as submitting items on menus, reusing cooked food and reducing excess waste and spoilage.
• Monitors stock levels and ensure that re-order points are maintained and that FIFO methods is used in the issuing of stock
• Maintain stock checks on dry goods and food storage standards.
• Inspects pantries, serving stations for cleanliness.
• Ensures that kitchen equipment is clean and functioning at all times.
• Ensuring compliance with food handling and sanitation standards.
• Assists in cooking tasks and in preparing hot meals and other food items for the establishment.
• Ensures the timely delivery of food from the kitchen to the patron.
• Determining size of food portions and observes workers serving food.
• Responsible for Quality Assurance (making sure kitchen staff follows cost standards).
• Offers ideas and suggestion to the Head Chef to help with planning menus and improving overall kitchen performance

• Provide daily reports to the Senior Chef on food quality and highlight any variances and complaints
• Report to assigned station ready for work at appropriate time
• Must ensure that ALL workstations are clean during and at the end of the shift
• Immediately reports all irregularities/security breaches/suspicious activity to the Senior Chef

• Performs other related duties as required

QUALIFICATIONS:

• Degree/Diploma in Culinary Arts or similar field from a recognized institution
• Minimum three (3) years’ experience in similar role
• Minimum of five (5) CXC O’levels (including Mathematics and English)
• Requisite food handler’s badge or appropriate certificate from official agency
• Computer literate – basic use of Microsoft Office and Excel
• Good Interpersonal skills
• Advance problem-solving / decision making
• Excellent time management and organizational skills
• Good communication skills (verbal and written)
• Ability to work under pressure and as part of a team
• Must be proactive and have the ability to effectively execute multiple functions with precision and minimum supervision

SKILLS/COMPETENCIES:

• Must be able to stand for long periods
• Must be able to bend, stoop, lift, push and carry heavy service trays
• Keeps all lines of communication open and professional
• Adheres to all company policies and procedures and maintains a high level of confidentiality
• Exercises mutual respect in the workplace
• Should be well groomed, professionally attired and maintain high levels of personal hygiene at all times
• Must be willing to attend training and provide training to subordinates
• Must be prepared to work flexible/shift hours
• Must be able to work in a hot and confined environment
• Must be accessible to the Senior Chef at all times
• Extensive knowledge of food handling and sanitation standards
• Proven leadership skills and ability
• Advance knowledge of menu composition
• Advance knowledge of overall operations as they affect kitchen and related areas
• Ability to boost the staff moral within the department and be an exemplary employee
• Encourage staff within their department to pursue excellence
• Monitor and ensure safety is observed by all staff with potentially dangerous equipment i.e (hot pots and utensils) and that staff or customers are not at risk
• Maintain OSHA standards in the work environment with regards to fire codes and other safety protocols