Sous Chef (Sous Chef)

Description

Organisation Description:

The Espiritu Hotel is more than just a place to stay. It is a home away from home, where you can experience the warmth and hospitality of the Leung Family, who have been welcoming guests to Santo for more than a decade now.
The Espiritu, formerly known as Apex Garden Hotel, was founded by Mr. Valiant Leung a prominent businessman in Luganville whose family arrived in Santo since before independence. The family has since played a major role in the development of Luganville town which now provide hundreds of locals with full time employment.
Today, the hotel is run by Rayman and Simon, who have inherited their father's passion for hospitality and service. They graduated from University both with degrees in Business Management specializing in International and Hospitality Management. In 2012, the brothers began a lengthy process to rebrand and reinvent itself. They started with the name and image; the brothers left no stone unturned. Amongst all the hustle and bustle of Luganville town, the boys were able to create a tranquil oasis for its guests and visitors. They are supported by a wonderful team of staff, who are like family to them, and who will make you feel like one too.
The Espiritu now boasts refurbished rooms with modern amenities, a clean outdoor swimming pool, and a cozy outdoor sitting and dining area. The hotel is conveniently located near the airport, the market, and the main street of Luganville. The Espiritu aims to provide its guests with a memorable and enjoyable stay in Santo, the largest island in Vanuatu.

Job Desctiption:

Position: Sous Chef
Contracted Hours: Up to 44 Hours a week
Working Days: 6 Days a week
REPORTS TO:
Head Chef
General Manager
JOB OBJECTIVE:
Sous Chef reports directly to the Head Chef and assumes the role when absent and supports them with everyday kitchen activities.
MAIN RESPONSIBILITIES:
• Manage and train kitchen staff effectively to ensure a well-organized and motivated team
• Always ensure consistency in the quality of the dishes
• Ensuring docket times are within kitchen standard of 15 to 25 minutes
• Manage cost controls of food and portion sizes
• Directing food preparation and assisting when required
• Enforcing food safety standards and cleaning schedules
• Supervising staff and checking to ensure their allocated sections are always clean and tidy
• Scheduling staff shifts
• Training new employees
• Effective communication and organization to ensure food produce and items in the kitchen are always stocked properly and reordered in a timely manner when required.
ESSENTIAL SKILLS
• Cooking expertise,
• Food storage and safety knowledge
• Leadership
• Time management
• Teamwork
• Managerial skills
• Attention to detail