Sous Chef

This position is responsible for supervising the overall kitchen operations, ensuring maximum guest satisfaction through planning, organizing, directing & controlling the kitchen operation & administration. Ensuring all standards as set by the hotel & regulated by local authorities, as well as all hygiene, cost controls systems are followed & maintained. At the same time to work closely with F&B & other operational departments.

Grooming

Our appearance is a statement of who we are. Our grooming should create a professional image at work that is why our every team member needs to follow the grooming standards at all the time.

Key Interactions

Internally

• Food & Beverage

• Catering sales

• Engineering

• Talent & Culture

• Stewarding

• Purchasing

• Housekeeping

Externally

• Guests

• Suppliers

• Vendors

Primary Responsibilities

• Assign in detail, specific duties to all employees under your supervision & instruct them in their work, in order to manage the daily kitchen operation, quality control & food hygiene

• Ensuring creative menu planning, all recipes & product yields are accurately costed, reviewed regularly, as well as MEP is done according to recipes, portion control & waste minimization

• Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy & forecasts

• To work in close conjunction with the F&B manager and respective & teams, to create a yearly marketing Plan for the outlet

• Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out

• Interacts with guests to obtain feedback on product quality and service levels

• Responds to and handles guest problems and complaints & reports always to senior

• Make recommendations to the Chef de Cuisine regarding succession planning

• Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating

• Leading by example on all hygiene requirements (safe personal hygiene and sanitary food-handling practices, labelling and FIFO/FEFO practices)