Continental Sous Chef

1. Ensuring day to day productivity of all kitchen employees and the full completion of rostered shifts.

2. To ensure that all the guests are met during or after the meal time and align our services as per Kitchen Standard Operating Procedures.

3. To maintain the level of minimal team members overtime, off-day collection and public holiday collection.

4. Supervising kitchen operations i.e. Quality levels of production and presentation, guests satisfaction, duty roster/food costs, cleanliness, sanitation and hygiene.

5. Controlling the movement of unauthorized personnel in the kitchen.

6. Ordering, storing and stocktaking of produce. Ensuring correct food storage practices are being adhered to in order to prevent unnecessary spoilage and cross contamination.

7. Maintaining an up to date standard recipe file for all food items by preparing menus, recipe cards and preparation charts.

8. Resolving guest complaints to the guest's satisfaction within your level of authority

9. Develops formal training plans and conducts on-the-job training sessions for the kitchen employees.

10. Maintaining an up to date standard recipe file for all food items by preparing menus, recipe cards and preparation charts.

11. Ensure storerooms, fridges, freezers and the loading bay are all kept to the highest level of cleanliness and that food items are stored correctly.

12. Ensuring that when disciplinary action is required for employees that disciplinary procedures are followed immediately as outlined in the Resorts policies and procedures.

13. Investigating all accidents and implementing corrective actions to prevent re-occurrence, following consultation with employees and the Health & Safety Committee.

14. At all times, keeping updated on product knowledge of resort and related activities

15. Conforms to policies and procedures, laid down by the brand and carry on duties and responsibilities as directed by the Executive Chef.

Job Type: Full-time

Work Location: In person