Sous Chef

Role Overview

Sous Chef at IHG Hotels and Resorts. The role assists the Executive Chef in ensuring all food is served according to predetermined methods of cooking and plating instructions.

Role Purpose

Support the Executive Chef in planning and executing menu implementations, managing kitchen operations, controlling food costs, and maintaining compliance with health, safety, and legislative requirements across all service periods.

Key Responsibilities

Strategy & Planning

• Assist the Executive Chef in compiling annual marketing plans and budgets.
• Plan, coordinate and supervise all menu implementations in a timely manner with recipes, photographs and staff training.
• Prepare weekly work schedules for subordinates.
• Assist in the preparation and control of daily and weekly market lists.

Operations & Quality Control

• Check outlet operations during all service periods and take necessary action to correct any deviation from quality standards.
• Conduct daily outlet tours to observe operational standards and difficulties and follow up with the Executive Chef.
• Conduct weekly equipment maintenance checks and address stewarding cleanliness issues, following up on deficiencies in a timely manner.
• Constantly strive to improve kitchen operating procedures.
• Ensure that all designated action points from daily briefings or monthly operational meetings are being followed by the individuals concerned.

Cost Management

• Own responsibility and accountability for overall food costs, kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section.
• Assist the Executive Chef in improving food cost through strategic purchasing without negatively affecting predetermined quality standards.
• Constantly strive to reduce energy consumption within the kitchen.
• Maintain full responsibility for the labor budget of the kitchen department.

Menu Development & Innovation

• Create and develop new dishes and recipes by keeping up with the latest market trends.
• Propose and initiate, when approved, new services and products for guests.
• In conjunction with the Executive Chef and Executive Sous Chef plan activities, promotions and menu implementations according to annual marketing plans.

Stakeholder Management & Customer Focus

• Be constantly aware of customers' expectations and ensure they are adhered to and followed.
• Relate guests' comments, positive or negative, to the Executive Chef and take corrective actions where necessary.
• Foster positive thinking and motivation with peers and subordinates by giving active assistance on more efficient ways of running the kitchens.
• Find ways to improve the efficiency of operations which will benefit clients.

Compliance & Governance

• Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
• Ensure disciplinary and grievance procedures are adhered to and followed.
• Cooperate with the company to achieve compliance with FLS legislation.
• Take moral and legal responsibility for conducting themselves in their work so they do not expose themselves or others to risk.
• Read, understand and implement the relevant sections of the FLS Policy.
• Sign the Employees' Declaration having read and understood the relevant sections of the FLS.
• Report all accidents, dangerous occurrences or hazards, no matter how minor, to the supervisor or Heads of Department.

Health, Safety & Environment

• Not promote or participate in horseplay, pranks or practical jokes which may result in an accident or injury.
• Not intentionally or recklessly interfere with anything provided in the interests of safety.
• Make careful use of safety equipment, such as gloves, goggles, aprons, overalls and shoes.
• Return safety equipment to its designated storage area after use and report any equipment damage to the supervisor.
• Take reasonable care when storing, handling and using chemicals and dangerous substances, lifting and carrying, and using or cleaning dangerous work equipment, including machines.
• Not undertake any activity which compromises their personal FLS or the FLS of others.

Additional Information

• Perform any other reasonable duties as required by the department head from time to time.