Sous Chef (Cold Kitchen) - Sheraton Krabi Beach Resort

Job Description

•    Responsible for the hygienic and safe preparation of food within the outlet.

•    Ensuring that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimising wastage.

•    Ensuring that food stock levels within the kitchen and pantry areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.

•    Ensuring that all food products received into the kitchen are of the required standard and quality and that they are stored and rotated correctly.

•    Ensuring that all food preparation equipment is being used safely and correctly and that it is cleaned and maintained as per schedule.

•    In conjunction with the Executive Chef,  implement and prepare new items and menus.

•    Be creative in the design and implementation of ongoing food concepts.

•    Implement quality control procedures.

•    Inspect method of food preparation and cooking at all meal periods.

•    Liaise with the Engineering as to maintenance within kitchen.

•    Inspect plate presentation and continually review and update when necessary.

•    Attend meetings as required.

•    Implement opportunities for quality Team Building.

•    Ensure that all associates comply with the grooming and uniform standards.

•    Assist in conducting development and performance reviews, identifying key personnel for further development and structured career pathing.

•    Implement and maintain training systems to ensure that associates have the necessary framework and skills to perform their job efficiently and effectively.

•    Liaise with the Executive Chef over the reparation of work schedules and annual leave schedules, ensuring they are within budget, business expectations and guidelines of the appropriate industrial legislation.

•    Implement opportunities for quality Team Building.

•    Ensure that all associates comply with the grooming and uniform standards.

•    Oversee the selection and appointment of new associates within the kitchen brigade.

•    Conduct regular staff meetings/briefings to keep all associates informed.

•    Ensure compliance with legislated heath and safety requirements within the workplace, paying particular attention to Food Safety Legislation.

•    Comply with all Corporate and Hotel Standards and Procedures.

•    Promote by example the principles of “The Power of Service”.

•    Actively promote a work environment, which cares for guests and associates alike.

Job Requirements

• High School or equivalent education required.
• Bachalor's degree in related area predered. 2 years related experience is required.