Executive Sous Chef
- Savanne
- Negotiable
- Permanent
- Added 09/06/2017
- Closing 09/07/2017
• SC level or equivalent, professional training and experience
• 5 Years experience in hotels as Sous Chef
• Computer literacy will be an advantage
- Take part in training and implement accordingly
- Conduct and ensure that employees receive adequate and satisfactory on-the-job training
- Keep his superior informed about all unusual matters concerning any plans affecting his/her area
- Ensure that discipline prevails within the team and communicates any disciplinary issues to Superior / HR Manager
- Play an active role in the team and ensure smooth and satisfactory hand-over between shifts
- Assist in the building of an efficient team by taking interest in their welfare, safety and development
- Supervise the outlet TM and carries out routine inspections
- Ensure that all outlet TM provide an effective and efficient service at all times
- Maintain excellent interpersonal relationships amongst the team
- Inform TM on VIPs and specific requests
- Conversant with daily events
- Handle and monitor of guests complaints and the relevant follow up action required
- Ensure guests’ satisfaction
- Initiate action for regular maintenance and equipment.
- Ensure proper usage and inventory of equipment, materials
- Control food cost, section budget and number of guests in house before preparing the requisition
- Prepare requisitions of supplies according to requirements
- Ensure that all transactions regarding guests checks are dealt with
- Assist Superior to:
- Ensure a proper manning during the shift
- Manage the outlet’s budget efficiently and effectively
- Ensure respective TMs are operating as per Quality Management System
- Ensure respective TMs are operating as per S&H regulations and policies
- Assist superior to plan and organise respective section activities
- Prepare and issue work schedules to respective TMs
- Supervise and coordinate overall section’s activities to ensure effective “mise-en-place”
- Control quality of food by tasting and verifying texture and consistency
- Control the cleaning of the section and the closing of the kitchen/pastry
|
|
|
|