About the Role The Senior Sous Chef prepares and serves a range of a la carte items that meet guests expectations while supervising junior members of the Kitchen Team. They are responsible for assisting in the management of kitchen operations, including menu planning and pricing, organizing special events, developing new dishes, and maintaining food quality standards. They must maintain comprehensive product knowledge.

Key Responsibilities

1. Operational Activities

• Cook and serve food according to the restaurant s quality and service standards.
• Oversee the preparation of the Commis.
• Organize staff duty roster.
• Arrange training of kitchen staff on kitchen skills and hygiene.
• Arrange ordering, receiving, and storage of food.
• Receive the raw materials according to quality specifications.
• Monitor the storage area for FIFO to avoid waste.
• Control safety and cleanliness of all kitchen and food storage areas.
• Create a harmonious environment amongst all staff within the outlet.
• Arrange food costs to meet agreed targets.
• Arrange menu planning.
• Organize the production of high-quality food according to menu guidelines.
• Supervise all members of the kitchen team according to staffing guidelines.
• Ensure good communication between all staff.
• Give proper instruction to junior staff from time to time.
• Ensure that supplies and deliveries are properly ordered.
• Ensure that supplies and deliveries are received and accounted.
• Undertake regular stock takes.
• Achieve food cost figures according to agreed upon standards.
• Support the Front of House Supervisor in the management of the dining room.
• Organize and implement regular cleaning and waste disposal.
• Organize and implement safe work practices.
• Report regularly on the above activities to the Executive Chef and Asst Head Chef.
• Plan and implement menu changes in consultation with the Executive Chef.
• Maintain kitchen equipment.
• Guide junior staff in operation of kitchen equipment and report any malfunction or concerns to the Maintenance Team.

2. Food and Beverage Safety

• Follow correct hygienic food handling practices and ensure all staff members are in line with international food and beverage safety standards.
• Educate staff members on kitchen health and safety best practices.
• Achieve and maintain all HACCP guidelines.
• Ensure that the kitchen staff follow hygienic food handling practices.

3. Staff Management

• Ensure that all staff numbers are in line with the kitchen activity demands through performing correct workforce planning.
• Approve and record all personal issues for kitchen staff for example: rostering weekly schedule, leave vacation days, and keeping sick leave records.
• Oversee the training of kitchen staff members by coordinating training sessions and advising on the required training courses.
• Ensure good communication between staff members and the Head Chef.

Desired Candidate Profile

• High school diploma or a relevant degree
• A minimum of 5 years relevant experience in a similar role
• Well-developed computing skills, including understanding of relevant IT products and software (Microsoft Word, Excel, PowerPoint, and ERP/Oracle).