Senior Sous Chef

Job Responsibilities

Ensure secure and proper storage of food by utilizing control procedures, which should be recorded and spot checked.

Ensure the efficient operation of the Pass in Kingsleys and/or Granita.

Assist the Executive Chef with Trust you surveys and reports.

Maintain the highest standards of hygiene and safety through training and regular inspections.

Plan production to minimize energy and other operating expenses.

Make regular visits to the restaurant area to check buffet quality, variety, presentation, merchandising, and solicit guest comments for quality improvement (specific market research).

Ensure minimal or no wastage, record all wastages, and conduct monthly OE counts with the help of the sous chef, CDP, or Demi CDP and scullers.

Ensure all OE is well kept and maintained, and conduct bi-monthly food counts.

Train junior staff to perform food counts.

Check variance reports after counts are submitted and verify reports.

Adhere to correct hygiene principles.

Take full responsibility for FCS audits, filing, and all related paperwork.

Conduct necessary training for scullers and chefs regarding FCS policies and processes.

Meet the training standards required by the Hotel and the Executive Chef.

Assist in the development and training of all staff within the department, ensuring each member has a current individual training program.

Implement the departmental induction program for all new staff to ensure they feel valued and have a purpose.

Report any equipment defects or damages to the Executive Chef or Management.

Ensure safety precautions and fire prevention measures are observed at all times and reported if needed.

Maintain the highest standards of cleanliness and hygiene in the Kitchen and all working areas.

Deputize in the absence of the Executive Sous Chef and Executive Chef.

Select kitchen employees based on skills, training, ability, willingness to be trained, and flexibility.

Utilize manpower efficiently by preparing duty rosters according to forecasted business trends and maintaining compliance with the Working Time Regulations.

Allocate daily, regular, and non-regular duties and schedules.

Attend daily briefing meetings with representatives of each F&B service department and kitchen supervisors to communicate departmental issues.

Make recommendations to the maintenance department on equipment service requirements and follow up on faults.