Verified Job
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Banquets Sous Chef
Jobs
#200016
Full Time
Job Description
• To control and supervise the day to day running of the Banquets kitchen
Role and Responsibilities:
• To supervise the kitchen brigade to ensure the smooth running of the department.
• To control the quality and presentation for assigned outlet or kitchen operation.
• To control the Staff Restaurant (mis-en-place, ordering and quality of food).
• To communicate effectively with staff and ensure they are fully briefed at all times.
• To supervise and carry out refresher training on an on-going basis.
• To supervise and maintain standards of cleanliness in the kitchen.
• To ensure that regular knife drill and equipment training is carried out in accordance with the Health and Safety standards.
• To ensure all members of the kitchen brigade follow the proper Health and Hygiene practices as laid down in the Health and Safety regulations of the Hotel.
• To ensure daily communication with the Restaurant, Banqueting, Room Service and Purchasing Managers.
• To ensure Kitchen morale is high and teamwork is evident at all times.
• To control food cost through careful purchasing, portion control and supervision of wastage.
• To carry out the costing of recipes as and when required.
• To make out the dairy and market list.
• To draw up staff rotas as and when required.
• To control the ordering of all the dry stores goods.
• To control the maintenance of all kitchen equipment, liaising closely with the Director of Engineering and Engineering Supervisor.
• To participate in the recruitment and selection of staff.
• To liaise with the Executive Chef on new menus, new ideas etc.
• To take proper care of your uniform, personal appearance and hygiene, setting a good example to the rest of the team.
• To ensure that both you and your staff are fully familiar with the hotel Fire and Emergency procedures.
• To assist with any other duties as assigned by the Executive Chef or Director of Food and Beverage
Role and Responsibilities:
• To supervise the kitchen brigade to ensure the smooth running of the department.
• To control the quality and presentation for assigned outlet or kitchen operation.
• To control the Staff Restaurant (mis-en-place, ordering and quality of food).
• To communicate effectively with staff and ensure they are fully briefed at all times.
• To supervise and carry out refresher training on an on-going basis.
• To supervise and maintain standards of cleanliness in the kitchen.
• To ensure that regular knife drill and equipment training is carried out in accordance with the Health and Safety standards.
• To ensure all members of the kitchen brigade follow the proper Health and Hygiene practices as laid down in the Health and Safety regulations of the Hotel.
• To ensure daily communication with the Restaurant, Banqueting, Room Service and Purchasing Managers.
• To ensure Kitchen morale is high and teamwork is evident at all times.
• To control food cost through careful purchasing, portion control and supervision of wastage.
• To carry out the costing of recipes as and when required.
• To make out the dairy and market list.
• To draw up staff rotas as and when required.
• To control the ordering of all the dry stores goods.
• To control the maintenance of all kitchen equipment, liaising closely with the Director of Engineering and Engineering Supervisor.
• To participate in the recruitment and selection of staff.
• To liaise with the Executive Chef on new menus, new ideas etc.
• To take proper care of your uniform, personal appearance and hygiene, setting a good example to the rest of the team.
• To ensure that both you and your staff are fully familiar with the hotel Fire and Emergency procedures.
• To assist with any other duties as assigned by the Executive Chef or Director of Food and Beverage
