Sous Chef- Manta Lodge & Dive Centre (TOBAGO)

The Sous Chef is responsible for providing leadership to kitchen staff, monitoring kitchen activities, expediting orders to ensure quality taste or presentation and ensuring the overall direction of the Kitchen.

Duties and Responsibilities

• Ensures proper staffing and organizes weekly schedules for maximum productivity.
• Conduct regular tours through the kitchen ensuring the highest possible hygiene and maintenance standards and pushes for the highest degree in applied hygiene and food
  safety.
• Monitors and ensures that staff are always appropriately attired.
• Evaluates the performance of the kitchen staff and make training recommendations to enhance staff performance.
• Controls the food cost by preparing and reviewing all requisitions  
  and direct purchases, submits them for signature and ensures the accuracy of 
  delivered goods.
• Conducts regular spot checks on expiry dates of food products.
• Develop menus, food purchase specifications and recipes in conjunction with the Operations Manager.
• Participates in establishing the month end inventory in all areas.
• Conducts daily briefings with all key personnel if the situation requires, always ensuring open communication.
• Participates to meet the departments’ revenue budget and exercises the 
   constant control of operational costs (food, labour, maintenance).
• Develop and monitor food budget for the company. This includes accurately costing of all dishes prepared to secure the most lucrative sales prices.
• Establishes control measures to minimize food and supply wastage.
•  Ensures that portion control systems are maintained for all dishes serves and dishes are standardised and consistent.
•  Regularly creates seasonal dishes and/or specials on the menu.
• Implements training to increase kitchen staff’s knowledge about food preparation and their professional development.

• Liaises with suppliers and secures the most competitive prices for food orders.
• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas and maintains a regular cleaning and other maintenance schedule for all kitchen areas and equipment.
• Ensure that all HACCP controls are met.
•  Any other duties that may be assigned or required by the Operations Manager.

Education and Job Experience

• Associate’s degree in culinary arts.
• Valid food badge
• Minimum of five (5) years progressive Hotel experience, with three (3) years in a supervisory capacity.

Any other suitable combination of qualifications and experience may be considered.

Knowledge, Skills and Abilities

• Exemplary leadership and management skills.
• Extensive food &beverage knowledge and Restaurant industry knowledge.
• Strong organizational, verbal and written communication skills.

• Excellent time management and problem-solving skills.
• Full flexibility to work weekends and holidays and a varied schedule.
• Proficiency in restaurant management software and point of sale (POS) systems.
• Up to date with culinary trends. 

• Ability to work well under pressure.  

• Understanding cooking methods and procedures, and knife handling skills.

• Ability to perform tasks with accuracy, speed, and attention to detail. 

• Ability to read and follow cooking directions. 

• Ability to remain calm in a fast-paced environment. 

• Must be organized and self-motivated.