The Role We are currently seeking a Sous Chefto assist with overseeing the running of our Outlet Mas Vino at Pan Pacific Perth.You will be responsible for ensuring that all food services and procedures are consistent with our standards of service, and deliver Pan Pacific's vision to be the trusted global hospitality group.Talent Profile Reporting to the Head Chef, the role of the Sous Chef is to ensure that all food service procedures are consistent and profitable and follows the standards of service.You are also responsible for the ongoing management and development of the kitchen team with a direct focus on the CDP's, Commis Chefs and apprentices in your section.You will work in conjunction with the other Chefs to ensure that the development of Commis Chefs and apprentices are implemented throughout the kitchen.The ideal candidate will be responsible for: Conduct daily inspection of all areas in main kitchen ensuring cleanliness, organisation and mis-en-place.Ensure that standards are adhered to by all staff to provide a consistent, high-quality product for the guest.This includes the standardisation of all recipes and the final presentation of food items.Ensure adequate mis-en-place and forward planning in all outlets.Actively plan and contribute to new menus for upcoming events and seasons by creating dishes, recipe cards and estimating food costing.Actively contribute ideas, in ways of improving consistency, product, revenue performance and the overall smooth operation of the kitchen Oversee all documentation completed by CDP's (e.g.ordering consolidation and ordering sheets) Ensure kitchen staff are adhering to Standard Operating Procedures and assist with the implementation in conjunction with the Head Chef Controlling wastage meticulously Take part in hiring new associates and ensure they are being trained to Pan Pacific Perth standards Oversee the smooth running of the venue in the absence of the Head Chef Ensuring that food costs are maintained to meet the target set by the hotel – by controlling the food ordering procedures.Actively communicate with senior management regarding offerings and Hotel updates.Education & Desires Relevant AQF Diploma or relevant culinary qualifications Experience within a similar role or in a 5 star property 12 months experience leading a team Must be fluent in English (LOTE) Salary Range: $60,000 – $80,000 per year depending on skills, experience and qualifications.
