Sous Chef

- Responsible for the supervision and manage of all kitchen team. - Manage and control raw ingredients, fresh product and dried store. - Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts. - Refer to list of needed ingredients on a day-to-day basis and check inventory. - Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste. - Make-certain that appropriate portions have been dished out. - Responsible for being aware of the budget and working to control costs with the Team to ensure that all recipes and product yields are accurately costed and reviewed regularly. - Oversee cleanliness and maintenance of kitchen equipment and utensils.

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