Sous-Chef - Crowne Plaza Brussels Airport

Description

Job overview

Food and Beverage is what adds flavor to a stay! Essentially the Sous-Chef is responsible for planning and directing food preparation in kitchens that meet customer’s expectations, under the watchful eye of the Executive Chef. This involves supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen. The Sous-Chef may also need to effectively discipline underperforming staff members, as well as provide incentives for staff member to go above and beyond the expectations of their particular chef roles. Outside of the kitchen the Sous-Chef could be responsible for staff scheduling and may even be involved in apprenticeship development schemes.

 

•      Helping in the preparation and design of all food menu

•      Producing high quality plates both design and taste wise

•      Ensuring that the kitchen operates in a timely way that meets our quality standards

•      Fill in for the Executive Chef in planning and directing food preparation when necessary

•      Resourcefully solve any issues that arise and seize control of any problematic situation

•      Manage and train the kitchen staff, establish working schedule and assess staff’s performance

•      Order supplies to stock inventory appropriately

•      Comply with and enforce sanitation regulations and safety standards

•      Maintain a positive and professional approach with coworkers and customers

•       Advanced reading, writing and math skills

•    Advanced knowledge of English. French and Dutch are a plus.

•       Food preparation experience or training preferred

•       Carrying or lifting items weighing up to 50 pounds / 23 kilograms

•       Standing up and moving about the kitchen

•       Handling food, objects, products and utensils

•       Bending, stooping, kneeling

•       Communication skills are used frequently when interacting with the other cooks, wait staff and supervisors

•       Reading and writing abilities are used often when preparing meals from a recipe, when assisting in the

•      Scheduling of the kitchen staff, or when monitoring inventory

•       Mathematical skills, including basic math, percentages, quantities, and variances are used frequently

•       Ability to comply to local laws regarding food handling or serving of alcohol

•       Have the ability to work a flexible schedule including nights, weekends and/or holidays

See description