Sous Chef

Overview:

• Assist in the management of Kitchen Operations in a single food & beverage outlet or a shift, or section of food and beverage operations, including menu planning and costing, organizing special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge.

• Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

Responsibilities:

• Participate in the planning and costing of menus

• Develop and write standard recipes

• Develop new dishes and products

• Ensure that outstanding culinary technical skills are maintained

• Assist with organizing special events and special food promotions

• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly

• Maintain a hygienic kitchen

• Clean the kitchen and equipment

• Maintain personal hygiene

• Supervise and Training of assigned employees

• Works with Chef De Cuisine/ Executive Sous Chef in manpower planning and management needs

• Works with Chef De Cuisine/ Executive Sous Chef in the preparation and management of the Department’s budget

• Be responsible in keeping our property safe and secure, to participate in any hotel activity related to Fire Life safety.

• Perform any other duties which may be assigned by the management from time to time.

• Ensures that employees also provide excellent service to internal customers in other departments as appropriate.

• Handles guest and employee enquiries in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found, whilst providing a prompt follow-up.

• Maintains positive guest and colleague interactions with good working relationships.

• Maximizes employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.

• Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.

• Continuously seeks ways to assist the Outlet management to maximize their revenues and profits through innovative recipes.

• Work closely with other employees in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.

• Buys locally available fresh products wherever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items.

• Participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, and popularity of various dishes and frequency of menu.

• Reviews menus, analyses recipes, determines food, labor, overhead costs and assigns prices to menu items.

• Directs food apportionment policy to control costs.

• Through hands-on management, closely supervises the Kitchen employees in the performance of their duties and ensures this is in accordance with policies & procedures and applicable laws.

• Assists to oversee the punctuality and appearance of all Kitchen employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.

• Delegates appropriately, duties and responsibilities to equipped and resourced employees, nurturing and developing them whilst ensuring standards of operation and safety are maintained.

• Develops the skills and effectiveness of all Kitchen employees through the appropriate training, coaching, and/or mentoring.

• Ensures effective training programs for employees in coordination with the Training Manager and their Departmental Trainers.

• Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.

• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.

• Problem solving, reasoning, motivating, organizational and training abilities.

• Diploma or Vocational Certificate in Culinary Skills or related field.

• 3 years experience as a chef including at least 1 year in supervisory capacity or an equivalent combination of education and experience.