Sous Chef

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MAIN DUTIES & RESPONSIBILITIES

• Maintain a neat, clean and well-groomed appearance. Specific uniform guidelines will be explained as a part of the orientation process.
• Interact with guests to obtain feedback on product quality and service levels.
• Respond to and handles guest problems and complaints.
• Able to make recommendations to the Executive Chef regarding succession planning.
• To be aware of all financial budget and goals.
• To ensure that guests are always receiving an exceptional dining experience representing true value for money.
• Ensure that all recipes and product yields are accurately costed and reviewed regularly.
• Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.
• Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
• Ensure that associate meals and associate dining services are of a consistently high standard.
• Ensure that Chefs are always in clean tidy uniforms and are always presentable to be in guest view.
• Ensure that all food preparation equipment is being used safety and correctly and that it is cleaned and maintained.
• Ensure that all culinary operations manuals are prepared and updated.
• Ensure that the Department’s overall operational budgets are strictly adhered too.
• Ensure that the culinary department adheres to all company and hotel policies and procedures.
• Creative menu planning and correct food preparation for each outlets including banquets.
• To work in close conjunction with the Food and Beverage Manager and respective teams, to create a yearly marketing plan for the outlet.
• To fully understand the market needs and desires for each outlet and ensure that the menus are developed to reflect those needs.
• To initiate relevant maintenance reports and work orders supported by the respective follow up of those items action.
• To manage associates fairly and take a personal interest in knowing all culinary associates.
• To project a positive and motivated attitude among all associates.
• To spend time in the restaurant to ensure that the operation is managed well by the outlet team.
• To frequently verify that only the highest quality products are used in food preparation.
• To ensure that all food products received into the hotel are of the required standard and quality and that they are stored and rotated correctly.
• Responsible for the supervision of all stewards and their activities within the culinary department.
• Ensure that weekly work schedules and annual leave planners are administered and filed correctly. 
• Ensure that the overall culinary department is motivated and that positive feedback on work performance is given.
• To delegate responsibilities to subordinates as required.
• Coach and counsel employees in a timely manner and in accordance with Company policy.
• Always follow proper food safety and hygiene practices and procedures as well as SOPs.
• Ensure all equipment is clean and ready for the next shift. Always follow the process “Clean As You Go” on a daily basis.
• Collaborate with other members of the culinary team, including chefs, cooks and assistant cooks, to coordinate tasks and communicate effectively and ensure smooth operations during service hours.
• Monitor inventory levels.
• Always check expiry date of products on a daily basis.
• Participate in training and career development programme to further progress in the career.
• Ascertain that the floor is always kept dry and clean to avoid slip/fall accidents.
• Any other cognate duties may be assigned.

CRITERIA

• Experience working in hospitality & travel industry.
• Excellent culinary catering talent.
• Food Production Certificate.
• Computer literate.
• Fluent in written and spoken English and French.
• Knowledge of various cooking techniques, procedures and food handling.
• Innovative, proactive, reliable and punctual with a strong work ethic.
• Creative in terms of quality and food presentation.
• Strong attention to detail and organizational skills.
• Good communication and teamwork skills.
• Strong administration skills.
• Valid Food Handlers’ Certificate.
• Food safety certification is a plus.
• Ability to work various shifts, including weekends and public holidays.