Hotel Sous Chef

JOB DESCRIPTION FOR HOTEL SOUS CHEF

• Determine how food should be presented, and create decorative food displays.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Inspect supplies, equipment, and work areas to ensure conformance to established standards.
• Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
• Monitor sanitation practices to ensure that employees follow standards and regulation.
• Order or requisition food and other supplies needed to ensure efficient operation.
• Recruit staff, including cooks and other kitchen workers.
• Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
• Arrange for equipment purchases and repairs.
• Meet with customers to discuss menus for special occasions such as weddings, parties, and banquets.
• Meet with sales representatives in order to negotiate prices and order supplies.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
• Check the quality of raw and cooked food products to ensure that standards are met.
• Check the quantity and quality of received products.
• Demonstrate new cooking techniques and equipment to staff.
• Record production and operational data on specified forms.
• Coordinate planning, budgeting, and purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
• Plan, direct, and supervise the food preparation and cooking activities of multiple kitchens in a hotel.

Method of Application