Sous Chef


: $48,520.00 - $81,710.00 /year *

Employment Type

: Full-Time


: Hospitality - Food Services

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Daily communication between all Culinary/F&B/operational department is very essential. Internal & external communication is of utmost importance. Respect and communication will promote an excellent environment in which to work and will provide for your guests a welcome feeling. You are expected to be a \"team player,\" anticipate guest needs, and provide guests & colleagues with a friendly experience. Work with the Spirit of cooperation to achieve our Goal \"5 Star and 5 Diamonds\"

Organisational Structure

Reports to Executive Chef, Executive Sous Chef, Chef De Cuisine

Duties and Supporting Responsibilities

The Sous Chef will take full responsibility for his or her outlet. Leading, teaching and disciplining employees, under the guidance of the Executive Chef, and the Executive Sous Chef. Striving to exceed guests expectations, while working as a team with other Sous Chefs

  • Prepare in accordance with quality, availability and seasonality and ensure market lists are completed on a daily and weekly basis

  • Strive for perfection in the outlet, 100 ' Guest satisfaction

  • Assist and help coordinate all menu planning and implementation

  • Ensure food standards and presentation are maintained and always improved

  • Organize food production in an cost effective and hygienic manner

  • Weekly schedule generation for outlet

  • Assist in recruitment, training and discipline of all kitchen staff

  • Constantly strive to improve operating procedures

  • Find ways to improve the efficiency of the operations that will benefit our clients

  • Find methods of reducing costs without affecting the level of service or product received by the guests

  • Provide coaching and discipline for outlet employees

  • Maintain and monitor Safe and Sound Procedures

  • Use the Employee Handbook in understanding the consistent way of Communicating Rules & Regulation to our Team.

  • Develop Standard & Procedures

  • Being an effective listener, before acting is essential. (Seek to understand)

  • Attend meetings when designated to do so

  • Controlling & being accountable to the effort in achieving both Food & Labor Cost Goal

  • Control food cost by maintaining food standards at reasonable cost through liaison with the Purchasing Department to check prices, market price fluctuation, quality, etc.

Education and Training

  • High School Diploma or Equivalent

  • Two year degree or Apprenticeship

  • Up to Date Sanitation Classes

Experience and Skill Requirements

  • Minimum of 5 years in the luxury hotel culinary business

  • Minimum of two years management experience in a high volume or fine dining establishment

Communication Requirements

  • Possess a good written and verbal command of the English Language.

  • Possess a pleasant and outgoing personality

Mental Capacity and Organizational Skill Requirements

  • Thorough knowledge cooking fundamentals

  • Working knowledge of advanced techniques

  • Able to organize large parties

  • Extensive knowledge of kitchen equipment

  • Working knowledge of mathematics for recipes, ordering, and financial research purposes

  • Working knowledge of computers and basic software

  • Work in high stress conditions

  • Ability to dictate responsibility, pay attention to detail, handle multiple tasks and show a high level of patience

Physical Requirements

  • Stand/Walk 8 - 12 hours a day

  • Sit 8 - 12 hours a day

Occasionally = 1/3 of the workday, frequently = 2/3 of the workday

  • Lift or Carry 0-20 pounds frequently

  • Lift or Carry 21-50 pounds occasionally

  • Lift or Carry 51-100 pounds occasionally

  • Bend frequently

  • Squat frequently

  • Kneel occasionally

  • Climb occasionally

  • Reach above shoulders occasionally

  • Perform repetitive hand motions frequently

Other Physical Requirements

  • Ability to stand and work in continuously in confined spaces for long periods of time

  • Possess Sufficient dexterity to use all kitchen equipment

  • Ability to lift, bend, stoop, walk, push, and pull heavy equipment for long periods of time

  • Ability to perform all duties in extreme temperature ranges

Environmental Exposures

  • Indoors frequently

  • Outdoors occasionally

Mandarin Oriental Hotel Group is an equal opportunity employer M/F/V/D

Associated topics: deli chef, executive chef, executive kitchen, grill chef, head chef, kitchen, restaurant assistant chef, salad chef, service manager, sous * The salary listed in the header is an estimate based on salary data for similar jobs in the same area. Salary or compensation data found in the job description is accurate.

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