Sous Chef (Western)

About the role

Constantly evaluate systems to facilitate improvement where possible. Exceed guest expectations in quality and service of food products. Follows guidelines laid by the Executive Chef on menu plan and design. Check all equipment prior to service where applicable. Distribute work schedules in appropriate sections of the Kitchen and delegate work to ensure deadlines assigned by Senior Management are met.

What you'll do

• Ensure food philosophy is maintained with a standardised product
• Maintain cost effectiveness by maintaining profitability in all areas
• Ensure HACCP procedures are followed and clear records are kept at all times
• Ensure the highest standard in preparation of food production and delivery
• Manage staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks

What you need

• Food safety
• Food production
• Performance management