Sous Chef

Department: Production

Responsible To: Executive Chef.

Job Summary:

The Sous Chef, operating under the guidelines of an Executive Chef, holds an intermediate position, bridging the gap between section control and overall kitchen management. This role is primarily responsible for the outlets culinary operations.

Established Duties:

• Market Analysis: Stay informed about F&B trends in competitive hotels and restaurants, analyse their applicability to enhance quality, and ensure the establishment remains in demand in the market.
• Guest Interaction: Regularly meet with long-staying room guests and restaurant patrons, suggesting new dishes, and gathering feedback to enhance the dining experience.
• VIP Amenities and Events: Handle special VIP food amenities, accommodate special guest preferences, and coordinate banquet events in collaboration with the banquets sales manager.
• Cost Management: Reduce High Labour and Production (HLP) costs by creating awareness and monitoring figures on a monthly basis.
• Equipment Maintenance: Liaise with the kitchen steward for fuel, regular repairs, and maintenance of equipment, ensuring operational efficiency.
• Collaboration with F&B Service: Liaise with F&B Service to enhance guest service, meet guest needs, monitor service quality, and take regular rounds in the restaurants.
• Staff Training: Brief production and service staff on menu items preparation, organize presentation and classroom training, and ensure adherence to standard recipes.
• System and Reporting: Stay updated on packages in the system, derive reports from POS and MMS, and contribute to data-driven decision-making.
• Daily Kitchen Operations: Ensure the smooth functioning of the kitchen on a daily basis, including supervision of buffet setups and meal service.
• Duty Roster and Raw Material Control: Check the feasibility of the duty roster, control raw material indents, and monitor material pickups from the stores.
• Cost Control Measures: Assist in controlling food costs through yield testing and effective problem-solving in various situations.

The Sous Chef plays a pivotal role in maintaining the quality, efficiency, and cost-effectiveness of the kitchen operations, working closely with the Executive Chef .