Sous Chef at Corinthia Villa Hotel

Job Responsibilities

• Direct line cooks, prep cooks, and kitchen assistants during busy service hours.
• Cover absences: Take full charge of kitchen operations when the executive chef is off-site or unavailable.
• Train team: Coach junior kitchen members on cooking techniques, food presentation, and department rules.
• Delegate tasks: Assign station duties based on staff experience and daily operational needs.
• Ensure consistency: Monitor food taste, portion sizes, and plating presentation before it reaches hotel guests.
• Manage production: Plan daily preparation (mise en place) to keep stations ready for high-volume periods.
• Assist with menus: Collaborate on seasonal menu updates, daily specials, and unique recipe development.
• Cook hands-on: Step in to work various kitchen stations during peak dining rushes
• Track stock: Inspect walk-in coolers, freezers, and dry storage to count inventory levels.
• Place orders: Restock fresh ingredients and kitchen supplies on time.
• Reduce waste: Monitor ingredient usage and storage practices to keep food costs within budget
• Enforce rules: Maintain strict compliance with food safety regulations like HACCP.
• Maintain cleanliness: Ensure workstations, cooking equipment, and storage areas stay sanitized and organized.
• Inspect equipment: Check the condition of appliances and report faulty tools for maintenance