Pan Pacific Hotels Group · Pan Pacific Orchard
Sous Chef
Role summary
At Pan Pacific Orchard, this Sous Chef role focuses on reporting to the Chef De Cuisine, the Sous Chef is in charge of preparing the menu for our guests and ensuring that food hygiene and sanitation standards are maintained at all times. The employer notes follow up on the creation of any dishes for new menu cards, buffets, cocktail special events, etc and Organise his section effectively to reduce any over production and wastage of food to a minimum and keeps strict control on the production in order to achieve maximum efficiency and profitability.
Summary based on employer-provided role details.
Role highlights
Responsibilities
- Reporting to the Chef De Cuisine, the Sous Chef is in charge of preparing the menu for our guests and ensuring that food hygiene and sanitation standards are maintained at all times.
Requirements
- Follow up on the creation of any dishes for new menu cards, buffets, cocktail special events, etc.
- Organise his section effectively to reduce any over production and wastage of food to a minimum and keeps strict control on the production in order to achieve maximum efficiency and profitability.
- Assign station duties to his team, train and coach them on food preparation and recipes.
- Follow up with Stewarding and Housekeeping department to keep an optimum level of cleanliness and sanitation, as well as proper pest control. Check quality of the ingredients and of the end products to achieve the maximum guest satisfaction on this level.
- Make sure that all products meet the preset standards, the pre-set portion size, and that all Culinary Associates follow the proper procedure and recipes.
Role Quick Info
Pay is shown when the employer lists it.
Estimated pay is based on the role and should be validated on the employer page and/or job listing.