Raffe Hotels & Resorts January 16, 2023

Sous Chef

Expired on: Jan 27, 2023

1 Position – Plantation Island Resort
1 Position – Fiji Gateway Hotel

The Sous Chef is responsible for working alongside the Head/Executive Chef to manage daily kitchen operations, including leadership and supervision of staff, assisting with menu development and preparation, ensuring food quality and freshness, and monitoring ordering and incoming stores and supplier orders to ensure consistency in supply and management of food cost. The Sous Chef is responsible for the overall kitchen operation in the absence of the Head Chef or Executive Chef.
Key performance indicators of this position include food cost, kitchen food waste, kitchen hygiene audit results, P&L performance, menu development and delivery, and guest feedback scores for food quality.


• Oversee daily kitchen operations to ensure food items are prepared in a timely manner.
• Oversee daily stores requisition process to ensure kitchen maintains the correct stock items on hand.
• Ensure team briefings consistently occur each day to communicate key operational requirements
• Ensure all kitchen team members follow the recipe and check list
• Ensure all kitchen machines and equipment are fully functional and cleaned and maintained to the correct standard
• Monitor buffet food levels during service, ensuring consistency in food available on the buffet
• Monitor a la carte service by checking food at the pass before handed over to restaurant service staff
• Assist with calling of orders during a la carte meal service
• Assist with menu development and recipe testing
• Prepare training resources such as standard menu item photos and deliver on the job training to kitchen team
• Ensure that kitchen cleaning schedules are completed daily
• Ensure that food safety audits and record keeping is completed daily, personally completing spot checks during each shift
• Ensure that kitchen areas and fridges and cool-rooms are maintained at a high standard of cleanliness and operational effectiveness
• Monitor presentation and personal hygiene standards of kitchen team
• Monitor food preparation and storage to ensure minimization of food waste
• Monitor business levels during service and reassign labour resources as necessary
• Ensure all workplace accidents and incidents are reported and investigated in a timely manner


• Minimum Level III Trade Certificate in Cookery
• Minimum 2 years leadership experience at Chef de Partie level in a mid to large size kitchen team
• International hotel or resort kitchen operations leadership experience is an advantage
• Demonstrated work experience in a HACCP certified kitchen
• Effective communication and leadership skills
• Demonstrated passion for cuisine
• Have completed HACCP or other regulatory Food Safety training
• Good understanding of local and international catering legislative requirements

Job Category: Kitchen
Job Type: Full Time
Job Location: Fiji Gateway Hotel Plantation Island Resort
Sorry! This job has expired.