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