Sous Chef- Continental

§ To ensure that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate. § To monitor all operations, especially during peak business periods and make adjustments where necessary. § To feedback the results of the Consumer Audit and to ensure that the relevant changes are implemented. § To encourage employees to be creative and innovative, challenging and recognising them for their contribution to the success of the operation. § To work closely with other Department Heads in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests. § To make sure that culinary employees work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”. § To make sure that all employees are up to date with the availability of seasonal and new products on the market. § To taste and monitor the food products served throughout the operation, providing feedback where appropriate. § To work with the Materials Department in the procurement of the best product for the best price and in the management of the relevant areas of the Commissary Kitchen. § To work closely with the Stewarding Department to ensure that hygiene standards are maintained and that operating equipment is cared for to maximise its useful life and to minimise breakage. § To oversee the quality and variety of food and beverages served in the Employee Restaurant, ensuing that this outlet is operated to the same standard as any other outlet. § To ensure that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate. § To monitor all operations, especially during peak business periods and make adjustments where necessary. § To feedback the results of the Consumer Audit and to ensure that the relevant changes are implemented. § To encourage employees to be creative and innovative, challenging and recognising them for their contribution to the success of the operation. § To work closely with other Department Heads in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests. § To make sure that culinary employees work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”. § To make sure that all employees are up to date with the availability of seasonal and new products on the market. § To taste and monitor the food products served throughout the operation, providing feedback where appropriate. § To work with the Materials Department in the procurement of the best product for the best price and in the management of the relevant areas of the Commissary Kitchen. § To work closely with the Stewarding Department to ensure that hygiene standards are maintained and that operating equipment is cared for to maximise its useful life and to minimise breakage. § To oversee the quality and variety of food and beverages served in the Employee Restaurant, ensuing that this outlet is operated to the same standard as any other outlet. Graduate Graduate