Senior Sous Chef

SUMMARY:
To assist the Executive Chef and to lead and organise the Kitchen Brigade to maintain the high standards required. Responsible for Kingsley and Granita Kitchen staff. Plan and organise daily menus. Assist with issues for staff. Ensure fridges and freezers are well kept and packed. Check that temperature log sheets are filled in by junior staff. Oversee kitchen stewards and all aspects of hygiene. Plan weekly deep cleaning. Assist in training junior chefs and stewards. Responsible for food and OE counts. Assist in maintaining the budgeted food cost. Menu costings and planning. Creative buffet menus daily. Keep up with current trends. Attend meetings in absence of Exec Chef. Deputise in the absence of and Executive chef. Ensure good quality of food in staff canteen.
To assist the Executive Chef in producing meals and services within the required deadlines and to the Company’s set standards and guests’ satisfaction.

POSITION INFO:
To ensure secure and proper storage of food utilising control procedures which should be recorded, and spot checked.

Ensure efficient running of the Pass in Kingsleys and or Granita.
Assist Exec Chef with Trust you surveys and resports
To ensure the highest standards of hygiene and safety through training and regular inspection
To plan production to minimise energy and other operating expenses
To make regular visits to the restaurant area to check on buffet quality, variety and presentation, merchandising and soliciting guest comments for quality improvement (specific market research
Ensure minimum or no wastage. Record all wastages
Conduct monthly OE counts with the help of sous chef of CDP or Demi CDP and sculler.
Ensure all OE is well kept and maintained
Conduct bi monthly food counts. Train junior staff to do food counts. Check variance reports after counts are submitted and verity reports
Adhering to correct hygiene principles. Taking full responsibility of the FCS audits, file and all related paper work. Doing necessary training for scullers and chefs with regards to FCS policies and processes
To meet the standards of training required by the Hotel and the Executive Chef.
To assist in the effective development and training of all staff within the department ensuring each member of staff has a current individual training programme to ensure satisfactory standards.
To assist in implementing the departmental induction programme for all new staff ensuring each new employee feel valued and have a purpose.

To report any defect or damage to equipment to the Executive Chef or Management.
To ensure safety precautions and fire prevention are observed at all times and if need be, reported to the Executive Chef or Management.
To ensure that the Health and Safety standards laid down by the Hotel are always maintained.
To ensure that the Kitchen and all working areas are maintained at the highest standard of cleanliness and hygiene at all times
Deputises in the absence of the Executive Sous Chef and Executive Chef.
Select all kitchen employees to agreed personnel specifications, focusing on skills, training, ability, willingness to be trained and flexibility of the person
Utilises his/her manpower to the optimum level of efficiency, preparing duty rosters according to forecast business trends and maintaining the requirements of the Working Time Regulations. Allocates daily, regular and non-regular duties and working schedules.
Attends the daily briefing meeting(s) with representatives of each F&B service department and kitchen supervisors to ensure all issues affecting the department are communicated.
Makes recommendations to the maintenance department on equipment service requirements and faults and follow up on these.