Sous Chef- Continental

§To ensure that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.

§To monitor all operations, especially during peak business periods and make adjustments where necessary.

§To feedback the results of the Consumer Audit and to ensure that the relevant changes are implemented.

§To encourage employees to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.

§To work closely with other Department Heads in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.

§To make sure that culinary employees work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”.

§To make sure that all employees are up to date with the availability of seasonal and new products on the market.

§To taste and monitor the food products served throughout the operation, providing feedback where appropriate.

§To work with the Materials Department in the procurement of the best product for the best price and in the management of the relevant areas of the Commissary Kitchen.

§To work closely with the Stewarding Department to ensure that hygiene standards are maintained and that operating equipment is cared for to maximise its useful life and to minimise breakage.

§To oversee the quality and variety of food and beverages served in the Employee Restaurant, ensuing that this outlet is operated to the same standard as any other outlet.

Graduate