Sous Chef Jobs

• Monitors the kitchen’s operating costs and takes corrective action where necessary to reduce expenditure.
• Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.
• Effectively oversees and directs the restaurant in a smooth and operational manner.
• Manages all staff members in the agreed standard of food service during shift.
• Ensures that waste of all food items during food preparation is kept to a minimum.
• Monitors employee morale and provides mechanisms for performance feedback and development.
• Is aware of and abides by all food hygiene laws and regulations purporting to the preparation and service of fresh fish.
• Works in any section of the kitchen when necessary or as requested by the Executive Chef.
• Ensures the proper storage of all food items according to health and safety regulations.
• Assists and supports each section area, ensuring the flair, creativity and quality standards for which the Company is renowned.
• Achieves or improves projected profitability of the kitchen.
• Assists in maximizing employee morale and productivity.
• Ensures kitchen and food preparation areas are left clean and sanitized when unattended.
• Promotes the safe use of the restaurant, its equipment and building.
• Responds to any changes in the restaurant as dictated by the needs of the operations and the company.
• Ensures that all the chefs attend regular training in knife skills and recipes.
• Guides and leads by example in all areas of restaurant conduct.
• Ensures that all sections are prepared and ready for service at each meal period.
• Ensures that workstations are cleaned down at the end of a meal period and food is stored away in the appropriate manner.
• Is familiar with all sections of the kitchen to facilitate the flexible use of employees.
• Liaises and co-operates effectively with all other associated members of staff in relation to all aspects of the production and service of food.
• Trains and develops employees, ensuring they have the necessary skills to perform their duties.
• Ensures that the kitchen’s operational budget is strictly adhered to and all costs are strictly controlled.
• Assists and trains the chefs in the preparation of all dishes.

Job Activities

Customer Service

• Manages employees, ensuring that the correct standards and methods of service are maintained.
• Positively deals with and learns from all customer complaints and comments.
• Demonstrates a high standard of personal appearance and ensuring good personal hygiene.
• Ensures that the agreed standards of food service are adhered to at all times.
• Provides friendly, courteous and professional service at all times.
• Provides quick and efficient service.
• Actively seeks feedback from customers on a regular basis.
• Ensures that all customer requests and queries are responded to promptly and effectively.
• Analyzes unannounced Diner reports and communicates back to the team.
• Ensures the efficient flow of service and standards are constantly met during service periods.

People Management

• Produces employee rota’s to ensure employee levels match the needs of the business.
• Develops a learning culture and to ensures that all team members feel valued and rewarded.
• Manages all disciplinary and grievance issues within the department.
• Manages all employees in line with the agreed skills and standards, giving regular feedback and appraisals.
• Builds and maintains an efficient team of employees, driving the team towards the objectives of the business.
• Constantly monitors the grooming and personal hygiene of the team.
• Recruits and selects employees to the agreed staffing levels.
• Assesses staff performance against the agreed skills and standards.
• Ensures that all new employees attend induction.
• Promotes the training and development of staff to ensure standards are maintained, and monitors all training and development within the department.

• Complies with appropriate legislation.
• Provides courteous and professional service at all times.
• Maintains a high standard of personal appearance and hygiene at all times.
• Attends meetings / training sessions as required by the management team.
• Has a complete understanding of the company’s policies relating to Fire, Hygiene, Health and Safety.
• Maintains a good rapport and working relationship with staff in all other departments.
• Ensures that the correct handling and basic maintenance is carried out for all machinery and tools in the Sushi section.
• Ensures a smooth operation is maintained at all times and good communication with all managers is maintained.
• Is completely conversant with the company’s employee handbook and complies with the regulations at all times.
• Arrives at work for scheduled shifts and is punctual, always following company absence, lateness procedure if unable to do so.

• Notifies the staff to all menu changes, specialties, event menus and changes to standards prior to the commencement of service.
• Ensures that all staff are well briefed on the daily responsibilities and are given constant supervision and motivation on all aspects of their work.
• Develops an open culture of communication, both formal and informal.
• Provides a clear handover during shift changes.

Making it Happen

• Plans ahead to ensure adequate resources are available.
• Is aware of potential highs and lows in the business and customer trends, and plans accordingly.
• Supports a culture of pride, ownership and desire to exceed expectations within the department.
• Fosters a culture of flexibility. Responds quickly and positively to changing requirements whether within the department or outside in order to meet business demands and guest service needs.
• Stimulates change, challenges assumption and ways of working to move the business forward.
• Develops a positive and direct relationship with all colleagues.

What Success Looks Like

Customer Service

• Demonstrates a high standard of personal appearance and ensures good personal hygiene.
• Achieves at least 85% on unannounced diner reports, and demonstrates a planned approach to improvements.
• Ensures that the agreed standards of food preparation and presentation are adhered to at all times.
• Ensures the provision of courteous and professional service at all times.
• Responds to customer complaints in liaison with the General Manager.

People Management

• Ensures that team members to have individual development plans.
• Motivates and inspires the team to perform.

Department Responsibilities

• Prepares department budgets or re-forecasts, as requested by the General Manager.
• Ensures that the restaurant’s operational budgets are strictly adhered to, all costs are controlled, and any expenditure approved.
• Ensures that all department staff work hygienically and productively.
• Ensures that the department is maintaining its agreed level of operating performance at all times.
• Has a detailed knowledge of department brand standards and is able to explain the standards to the team.
• Ensures that all up selling opportunities are maximized within the department.
• Ensures that all restaurant personnel strictly adhere to manufacturer’s instructions of use of all machinery and equipment.
• Directs the setting up of the restaurant, ensuring all necessary work is completed prior to the commencement of service.
• Communicates and delegates activities to the team.
• Ensures that all restaurant equipment is maintained to operating specifications and completes weekly maintenance lists where necessary.
• Manages the completion of all administrative documentation including requisitions and internal transfers relevant to the department’s accountability.
• Is aware of all relevant suppliers and their products and orders accordingly as and when necessary due to business demand.

• Pitches information at the appropriate level.
• Ensures that all staff within your team are well briefed on the daily responsibilities and are given constant supervision and motivation in all aspects of their work.
• Communicates openly and clearly both verbally and in writing.

• Ensures that the quantity of work is sufficiently productive under the normal business levels.
• Maintains high level of teamwork by showing co-operation and support to colleagues in the pursuit of department and restaurant goals. To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues.
• Is adaptable, responding quickly and positively to changing requirements, which may mean getting involved in procedures that are not normally part of your day-to-day responsibilities.
• Maintains a high customer awareness by approaching your job with the customers always in mind.
• Is financially aware of costs involved in the operations and are responsible to control costs.
• Is motivated and committed to your personal development, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your personal performance

• Must be flexible and able to work with a variety of people.
• Ability to multitask in high pressure situations based on company requirements.
• Self-motivated individual with excellent written, verbal, and organizational skills.
• Ability to work effectively in a team environment and takes initiative.
• Computer skills (word processing, spreadsheet, and presentation software).
• Analytical skills.
• Ability to work independently and with others.
• Ability to handle stressful situations and to prevent and/or handle emergency situations.
• Ability to work independently by prioritizing workload and meeting deadlines.
• Ability to train and develop team members.