Senior Sous Chef

 Assists the Chef in the management of the day to day operation of the Food Production and Stewarding sections and informs the Executive Chef of major decisions taken in his/her absence
 Controls and analyzes, on an on-going basis, the level of the following:
- Sales
- Costs
-Issuing of food
-Quality and presentation of food and beverage products
- Condition and cleanliness of facilities and equipment
-  Guest satisfaction
-  Marketing
 Assists the Executive Chef in developing and maintaining up-dated operations manuals for all Food Production and Stewarding sections
 Assists the Executive Chef in developing popular menus offering guests value for money in accordance with IHG guidelines
Planning and organizing successful Food and Beverage activities
 Conducts daily briefings and other meetings as needed to obtain optimal results
 Attends and participates to other meetings as required by the administrative calendar
 Assists the Executive Chef inaintaining up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation
 Setting Food Production and Stewarding goals and developing strategies, procedures and policies
  Minimum and maximum stocks of all food, material and equipment
 Participates in the preparation of the hotel's revenue plan and marketing programs
 Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits
 Demonstrate service attributes in accordance with industry expectations and company standards
 Demonstrate understanding and awareness of all company policies and procedures relating to Health, Hygiene and Fire Life Safety
 Provides direction to the Kitchen helpers, including Chef de Parties, Commis, Cooks, Kitchen Attendants and Stewards
 

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