Sous Chef (Asian Cuisine)

Key Responsibilities

•  Assist with organizing special events and special food promotions.
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.
•  Maintain a hygienic kitchen and personal hygiene.
• Clean the kitchen and equipment.
• Work with Superior and Director of People Services to ensure the departmental performance of staff is productive and assist in planning for future staffing needs.
• Assist in training needs analysis of Kitchen staff and ensure training programs are designed and implemented to meet needs.
• Provide input for probation and formal performance appraisal discussions in line with company guidelines. 
• Approve leave after considering hotel occupancy.
  
  
• Work with superior in the preparation and management of the department’s budget.
  
  
• Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same.
  
  
• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures. 
  
  
• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
  
  
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
  
  
• Log security incidents and accidents in accordance with hotel requirements.
  
  
• Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.