Sous Chef - Steakhouse

Job description / Role

- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
- Assists in determining how food should be presented and creates decorative food displays.
- Maintains purchasing, receiving and food storage standards.
- Recognizes superior quality products, presentations and flavour.
- Follows proper handling and right temperature of all food products.
- Checks the quality of raw and cooked food products to ensure that standards are met.
- Leads shifts while personally preparing food items and executing requests based on required specifications.
- To ensure that the kitchen runs at an acceptable food cost.
- To ensure that ambassador productivity is maximized and payroll costs minimized.
- To work with the Chef de Cuisine in setting each outlet menu and recipes for each meal period in order to ensure accuracy.
- To ensure that all outlet kitchens adhere to Company and Hotel Policies and Procedures and all Standards.
- To prepare and update the relevant section of the Departmental Operations Manuals.
- To work with Chefs de Partie to take corrective action where appropriate.
- To co-ordinate with the Stewarding in regards to the requirements for the Kitchens.
- Must be an example of the Sofitel Values, Brand Standards, and a champion of appearance and hygiene guidelines.
- Implements guidelines, policies and procedures for those operating departments according to Sofitel Guidelines & Standards.

Requirements

- Must apply the Sofitel Food & Beverage rituals.
- To keep the Chefs de Partie up to date with seasonally available meats, fish and produce on the local market.
- To assist in the development of product specifications for all menus.
- To encourage Chefs de Partie to be innovative and creative.
- To ensure that product consistency in quality, appearance and taste.
- To assist Outlet Managers in maintaining a high quality operation in service and cleanliness.
- To assist the Purchasing Manager in the cost-effective selection of raw products.
- To liaise closely with the Purchase Manager in the event of price fluctuation of fresh products.
- To continuously test, along with the Chefs de partie, new products on the market.
- To ensure the accurate maintenance of food recipe data.
- To ensure that Chefs de Partie are fully aware of market trends and that product meet their requirements.
- To assist in performance appraisals when necessary.
- To identify training needs and plan training programs for the ambassadors.
- To conduct training for ambassadors in accordance to the Annual Training Plan in order that ambassadors have the necessary skills to perform their duties.
- To liaise and inform Food and Beverage Department and Human Resources Department of all training sessions.

About the Company

A caring employer providing respect, training and career development for our employees. An attractive employer offering more than 100 professions across the 5 continents.

We are much more than a world leader. We are 250,000 hoteliers with the same shared passion for welcoming. We take care of millions of guests in our 4,300 addresses and on our digital platforms. As an operator and franchisor (HotelServices), owner and investor (HotelInvest), we invest all our energy into making "Feel Welcome" resonate as the finest hotel promise.

From luxury to economy and in every corner of the globe, AccorHotels'​ more than 20 brands meet all the needs of business and leisure travelers seeking comfort, attention and high-quality services.