Sous Chef

To maintain a high customer service focus by approaching your job with the customers always in mind.
To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues.
To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your personal performance.
To be flexible, responding quickly and positively to changing requirements including the performance of any tasks requested of you.
To maintain high team focus by showing co-operation and support to colleagues in the pursuit of team goals.
To maintain a kitchen environment that promotes flair, creativity and consistency in the quality of food taste and presentation.
To ensure that all Food Safety Management Program polices and guidelines are followed and implemented.
Closely monitor food requirements in the outlet ensuring all incoming food items are of correct quality, quantity and are received and transported to outlets as per FSMP requirements.
To develop and build a solid and stable team environment and to coach and develop all subordinates.
To maintain the budgeted costs without effecting the operation or set standards.
To assess and monitor cleanliness on a daily basis, liaising with the Chief Steward and Chief Engineer to ensure all equipment remains clean and in good working order.
To assist in general food production work where required.
To supervise, guide and develop chefs of a lower grade ensuring the quality of food production remains at optimum levels.
To effectively manage the performance of employees, ensuring that policies and procedures are observed and adhered to consistently.
To liaise closely with the Executive Chef and Executive Sous Chef, ensuring food quality and preparation techniques are of the highest standard.
To closely monitor and control the daily food merchandise, ensuring quality of goods received, taking corrective action where necessary.
Food Safety and Hygiene: The implementation of the Food Safety Management Program (FSMP), to ensure that all policies and guide lines are implemented, trained, monitored and followed.
To follow, train and monitor Hiltons Fire & Safety procedures.
Ensuring all Hotel policies and procedures are correctly observed and fo

Work arrangement
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