Sous Chef

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Prepares detailed on-boarding program for new staff Maintains a comprehensive, current and guest focused set of departmental standards and procedures and oversees their implementation Ensures training needs analysis of kitchen and stewarding staff is carried out and training programs are designed and implemented to meet needs Conducts probation and formal performance appraisal in line with company guidelines Maintains up to date staff records and approves leave requests etc Regularly communicates with staff and maintains good relations Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards Maintain, promote and monitor the food safety program HACCP Your day-to-dayPeopleDevelop & Write Standard Recipe Cards Prepares detailed on-boarding program for new staff Maintains a comprehensive, current and guest focused set of departmental standards and procedures and oversees their implementation Ensures training needs analysis of kitchen and stewarding staff is carried out and training programs are designed and implemented to meet needs Conducts probation and formal performance appraisal in line with company guidelines Maintains up to date staff records and approves leave requests etc Regularly communicates with staff and maintains good relations Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards Maintain, promote and monitor the food safety program HACCP Responsible BusinessLiaison daily with stewarding department to verify equipment requirements for service period, cleanliness and sanitation issues of kitchen and equipment Demonstrate a sound awareness of OHS&W policies and procedures, ensuring the dissemination of information to all team members Champion the identification and reporting of hazards, evaluation or risks, and design and implementation of hazard and control measures Facilitate the reporting and investigation of injuries and illnesses arising from workplace activities, recommending corrective actions to prevent or minimise the chance of recurrence Establish the appointment of a trained health and safety representative, first aid officer and fire wardens for the department, ensuring their active role in the ongoing safety of the department Provide OHS&W Committee representatives with adequate resources including time to actively participate in the committee Provide induction and refresher training to all staff, ensuring their ability to discharge allocated OHS&W responsibilites including: hazards within the workplaces, safe operating procedures, use and maintenance of PPPE and safety equipment and emergency response procedures. Guest ExperienceChampions the winning ways culture within the hotel to ensure our people are consistently delivering positive guest experiences Develops popular menus offering guests value for money in accordance with IHG guidelines with Senior Chefs Plans and organizes successful Food and Beverage activities in the hotel and externally Co-ordinates and supervises the preparation and presentation of food products to ensure the highest quality at all times Controls and analyzes, on an on-going basis, the level of quality and presentation of food product, the condition and cleanliness of facilities, guest satisfaction and marketing Communicates politely and display courtesy to guests and internal customers Communicates to hiss/her superior any difficulties, guest or internal customer comment and other relevant information FinancialMonitors and controls inventories for operating equipment ensure the control and maintenance of par stocks and costs Controls and analyses department costs on an ongoing basis to ensure performance against budget Makes recipes and maintains up-dated and accurate costing of all dishes prepared and sold in the Food Production operation Maintains comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends and make appropriate adjustments to kitchen operations accordingly Monitors local competitors and compare their operation with the hotel Food and Beverage operation Sets standards of all food and equipment purchases in accordance with ICHG guidelines What We Need From YouStrong – sometimes you’ll need to lift, push and pull big objects up to 50lbs (23 kg). This can involve bending and kneeling Literate – you’ll need a good grasp of reading, writing and basic maths Flexible – night, weekend and holiday shifts are all part of the job Experienced - 4 years experience as a cook or equivalent combination of experience, shown leadership capability Compliant – you’ll be above the minimum age required and fluent in the local language Articulate – a great communicator, you’ll be warm, welcoming and easy to talk to Qualified - Certificate III in Commercial Cookery Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.Seniority level Seniority level Mid-Senior level Employment type Employment type Full-time Job function Job function Other Industries Hospitality Referrals increase your chances of interviewing at IHG Hotels & Resorts by 2x Get notified about new Sous Chef jobs in Terrigal, New South Wales, Australia . 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