Sous Chef

The Sous Chef will be in charge of the Buffet under the general guidance and supervision of the Executive Chef. The Sous Chef exhibits his culinary talents by personally performing task while assisting in leading and managing his team members

DUTIES & RESPONSIBILITIES:

Responsibilities and duties for this position shall include, but not be limited to, the following areas and activities. At management discretion, direction may be given for tasks outside the scope of work described.

• To ensure that guests are always receiving an exceptional dining experience
• To ensure that there is always inventiveness on the Buffet
• Propose initiatives to the Executive Chef and creative actions to develop the dynamism of the culinary in the resort
• Ensure that all food items are prepared as per standard
• Co-ordinates functions and activities with other Department Heads
• Control and analyses, on an on-going basis, the following:
  • Quality levels of production and presentation in their respective areas
  • Guest satisfaction
  • Cleanliness, sanitation, and hygiene
  • Ensures optimum performance in all of the above areas as assigned
• Responds to and handles guest complaints effectively
• Assists in maintaining effective employee relations.
• Assists with Banqueting when required.
• Conduct formal and on-the- job training sessions for kitchen employees.
• Complete market lists in accordance with Constance Prince Maurice Hotel quality and quantity standards. Checks perishable food items received for quantity and quality standards.
• Informs on a daily basis the Executive Chef of all relevant information in operational and personal matters,
• Inspects physical aspects of all kitchen areas ,cold room and equipment
• Provides hands on supervision and assistance in all kitchen areas assigned by Executive Chef.
• Performs related duties and special projects as assigned.

JOB REQUIREMENTS

• Be a passionate, talented, creative and possess a dynamic personality and be highly motivated
• Minimum 3 years’ experience as Sous Chef in Charge of Buffet
• Diploma Certification in a Culinary discipline is preferred 
• Excellent leadership, inter-personal and communication skills
• Aptitude in resolving issues with a Customer Focused Orientation
• Ability in multi-tasking and time management
• Communicate effectively in English & French
• Ability to work in a team and under pressure
• Is self motivated and Positive Attitude   
• Well-Groomed and good appearance