The Sous Chef is responsible for the operation of kitchen department in supervision of Executive Chef to ensure maintenance of quality standards, financial performance and profitability, staff performance and guests satisfaction. RESPONSIBILITIES
To look after the function of the executive chef in their absence
To approve requisitions from stores for stations assigned and in the executive chef’s absence, for the entire kitchen.
Responsible for all food production in the area assigned to them.
Responsible for overall food cost control without affecting standards and procedures as laid out by the management.
To account for the usage, consumption, spoilage, and control of food stuff produced and stored under their supervision.
Responsible for the preparation of mis-en-place at all stations
Responsible for maintaining all attendance records.
To recommend the periodic purchase of special items, orders of canned and dried fruits, dried food items both domestic and imported
To keep wastage of food to the minimum at all stages of food production
To maintain and enforce such systems and methods in the area of F&B production as laid down by the management.
To ensure that employees in the department conform to house rules and policies of the Hotel
To work closely with the F&B Manager, Assistant Managers in the F&B Service Area/ restaurants, and the Kitchen Steward for the attainment of profit, quality and service standards of the department and the Hotel
To ensure that employees in the department conform to hygiene and sanitation practices
Ensure clean kitchens, hygienic work procedures and high safety standards.
Monitor food cost and work with the production team to maintain low food cost whilst achieving high food quality.
Be visible in the restaurant and communicate with guests on a professional level.
Ensure high food quality standards and excellent presentation.
QUALIFICATIONS
At least 5 years previous management experience at International standard luxury brands
Position is open to Sri Lankan Nationals only.
Overseas working experience in the same field would be an advantage.
Preferred from Western or Asian cuisine background.
Advanced knowledge of HACCP and Risk Assessment practices
Must be prepared to be hands-on in the kitchen.
Must have excellent administration and communication skills.
Above average competency in spoken and written English would be required
