Sous Chef

3 days ago

Queenstown, New Zealand Accor Hotels Full time

Job DescriptionPrepares and cooks foods of all types, either on a regular basis or for special guests or functions.Assists in determining how food should be presented and creates decorative food displays.Maintains purchasing, receiving and food storage standards.Recognizes superior quality products, presentations and flavour.Follows proper handling and right temperature of all food products.Checks the quality of raw and cooked food products to ensure that standards are met.Leads shifts while personally preparing food items and executing requests based on required specifications.Ensures that the kitchen runs at an acceptable food cost.Maximizes ambassador productivity and minimizes payroll costs.Works with the Chef de Cuisine in setting each outlet menu and recipes for each meal period to ensure accuracy.Ensures that all outlet kitchens adhere to Company and Hotel Policies and Procedures and all Standards.Prepares and updates the relevant section of the Departmental Operations Manuals.Works with Chefs de Partie to take corrective action where appropriate.Coordinates with the Stewarding in regards to the requirements for the Kitchens.Serves as an example of the Sofitel Values, Brand Standards, and champions appearance and hygiene guidelines.Implements guidelines, policies and procedures for operating departments according to Sofitel Guidelines & Standards.Applies the Sofitel Food & Beverage rituals.Keeps the Chefs de Partie up to date with seasonally available meats, fish and produce on the local market.Assists in the development of product specifications for all menus.Encourages Chefs de Partie to be innovative and creative.Ensures product consistency in quality, appearance and taste.Assists Outlet Managers in maintaining a high quality operation in service and cleanliness.Assists the Purchasing Manager in the cost-effective selection of raw products.Liaises closely with the Purchasing Manager in the event of price fluctuation of fresh products.
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