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Sous Chef job description

Job Title: Sous Chef

Department: Hotel Ops

Location: Overseas

Reports to: Head Chef

Job Role Summary:

Leading by example you will assist the Head Chef in maintaining a professional, efficient, safe and enjoyable kitchen environment. You will motivate the team to produce a consistently high standard of meal service in both buffet and a la carte styles. You will have a proven experience in all areas of food preparation, design and HACCP. Working to strict budgets and sales targets, you will be result orientated and ensure the highest level of customer satisfaction at all times. You will deputies for the head chef in their absence.

Key Responsibilities and Tasks:

To deliver a menu that is suitable for the requirements of the operation and within the constraints of the budget whilst ensuring it consistently achieves targeted CSQ’s.

To develop, design and train staff on producing a varied a la carte menu that meets the needs of the operation whilst achieving the food GP.

To promote and ensure that a safe working environment is maintained at all times in line with

OHS and H&S guidelines.

To be customer service orientated at all times, encourage direct feed back from our guests.

To consistently assist the Head chef in the implementation and training with variations and changes to menus in order to meet guests needs through out the season.

To assist in the purchasing of good quality produce required for the operation and display a professional approach at all times whilst ensuring financial restraints are being adhered to.

To monitor, record all wastage and breakages in line with company procedures.

To develop a positive working relationship within all teams of the operation

Demonstrate an excellent overall knowledge of Neilson products and pro-actively cross sell our holidays to all Neilson guests.

To ensure that procedures are put in place to prevent the loss of stocks and revenue and that these are adhered to.

To carry out any other requests by a member of the management team.

Qualifications and experience required:

Educated to GCSE standard or equivalent, formal Catering qualifications

Current Food Hygiene certificate and HACCP training

Proven experience of managing teams with emphasis on management and development.

At least 2 years experience in providing extensive design and food presentation in hot/cold buffet menus and a la carte dining.

Experience in catering for up to 200 guests, preferably within a hotel environment.

Experience of working overseas (Desirable)

Knowledge, skills and abilities required:

Knowledge of the Travel industry (desirable)

A willingness to learn and develop

Display constant high levels of standards and service, leading by example

Be a positive and effective communicator within the team and with guests

Experience and training in various food styles

The ability to motivate and train team members to achieve objectives

Be flexible with working hours and be willing to assist in all areas of the operation

Presentation:

Excellent appearance and personal grooming

Highest levels of personnel hygiene at all times.

Personal qualities:

Hard working, self motivated and work well under pressure with a desire to succeed.

Well organised, punctual and flexible

Honest

Friendly and approachable nature