Sous Chef Job Description – assist the Head Chef in ensuring that food preparation, food production and food service is carried out to the highest standard and in accordance with the Food Hygiene regulations. Sous Chef reports to the Head Chef/Executive Head Chef and relevant management depending on the size and hierarchy of the hotel.

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Sous Chef Job Description – Duties and Responsibilities – 4 star hotel

  • Maximise guest satisfaction by providing the highest food quality consistent with cost control and profitability margins of the hotel kitchen.
  • Assist with managing and overseeing all activities in the kitchen, including production, stewarding and management of food production staff.
  • Maintain product consistency by conducting inspections of seasonings, portions, and food appearance, and follows-up appropriately.
  • Assure proper staffing and adequate supplies for all stations.
  • Coordinate activities, times, and communicates priorities to ensure correct preparation, and delivery time to provide food for functions, a la carte, groups, breakfast and rooms service.
  • Assist the Head Chef & oversees inventory disbursement of all food supplies.
  • Ensure that prices and portions are offered in accordance with food and drink profit objectives.
  • Control and order all fresh products and dry storage items required by kitchen and related departments to ensure correct quality and par stock.
  • Monitor and facilitate communication between kitchen production and service staff.
  • Ensure readiness and compliance in case of last-minute changes to reservations.
  • Manage all food production staff, and the steward function.
  • Utilise leadership skills and motivation to maximise employee productivity and satisfaction.
  • Challenge employees to achieve optimum quality while minimising cost.
  • Together with the Head Chef & General Manager, make suggestions for sales promotions to increase sales.
  • Adhere to all health, sanitation and food safety rules and regulations, and makes sure that all staff adheres to these.
  • Adhere to HACCP guidelines.
  • In the absence of the Head Chef ensure that rosters are completed in a timely fashion and submitted.
  • Development and training of all kitchen staff.

Sous Chef Job Description – Duties and Responsibilities – 5 star resort

  • Supervise the day-to-day operation of all kitchen employees, facilities and costs to contribute to maximize the overall F&B departmental profit
  • Work with Head Chef to plan Menus for a la carte & function business
  • Collaborate with Executive Chef & Head Chef to keep menus seasonal and consistent
  • Communicate with all Chefs in regard to stock levels of dry food and fresh food
  • Must be able to produce required Dishes to specific recipes
  • Inform superior chefs of any foreseen shortages before items run low or out
  • Have to have adequate knowledge in regard to all allergens and the updating of the allergen folder if necessary.
  • Minimize waste and maintain controls of Recycling and waste management
  • Maintain a complete knowledge of correct maintenance and use of equipment, properly and safely.
  • Responsible to coordinate the Chef de parties.
  • Ensure the adequate Cleanliness & maintenance of Kitchen equipment
  • Participate in cost control performances/ stock taking
  • Maintain and strictly abide the weekly HACCP Records and coordinate with the Kitchen staff to fulfill their duties in regard to HACCP Plan in the Hotel and that a general health & safety work practice is been adhered to
  • Staff motivation – provide incentives for staff members to go above and beyond the expectations of their particular chef roles.
  • Provide guests with high standard, freshly prepared dishes regularly
  • Work in an innovative manner to introduce creative recipes
  • Ability to produce a premium quality product
  • Assist the head chef in all aspects
  • Involved in the design of the seasonal menus
  • Managing food purchasing and storage
  • Maintaining a safe and hygienic kitchen environment
  • Ability to work under pressure
  • Handling multiple tasks, including breakfast, banqueting, functions and volume production with an eye to detail and presentation
  • Clear understanding of the hotels weekly/monthly business and what levels of stock are required to meet this business
  • Taking full control of the daily operation in the kitchen in the absence of the Executive/Head Chef
  • Staying up to date with latest culinary trends
  • In conjunction with the Executive/Head Chef create menus, buffets and “specials” which meet the needs of the customer
  • Maximizing the productivity and efficient of staff
  • Maintaining a good working relationship with colleagues and all other departments
  • Assuming responsibility for minimizing waste
  • Ensure that all staff are briefed on evening specials etc
  • Understanding and controlling food cost

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