Sous Chef
Sous Chef
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Salary Not Disclosed
1 Vacancy
Job Description
WHAT WE BELIEVE AND HOW WE CHOOSE TO BEHAVE
At NH Hotels we always behave in the following way
- We have pride in the work we do how we present ourselves and how we communicate with our guests and our colleagues.
- We use our initiative and always find the best way to solve a problem for a guest or a colleague.
- We work as a team with colleagues across all departments to deliver the highest quality of service on all occasions.
- We always think of new ways to surprise and delight our guests.
- We treat guests and colleagues with dignity and respect. Everyone is important.
- We hold ourselves to the highest standards of honesty and integrity.
- We are proud to represent our hotel and our country to guests from all over the world.
WHY THIS JOB EXISTS
To serve the needs of the business our guests and our colleagues by assisting in the management of overall kitchen operations at the hotel.
Members of the Kitchen Department are responsible for ensuring that all visitors to the hotel are delighted by the quality creativity and variety of our food and beverage offerings in every area of the hotel and that F&B is regarded as a strong point of differentiation for the hotel in its local market.
At Anantara we are proud to represent our hotel and our country to guests from all over the world. We treat our guests and our colleagues with respect and work hard together to deliver the highest quality of service to all.
KEY DUTIES AND RESPONSIBILITIES
Please note that this is not an exhaustive list of everything that needs to be done. Anantara employees always find new ways to look after the business their guests and their colleagues. Within this the key responsibilities for this position are:
Planning and Organising:
- To work with the Executive Chef in completing the Food & Beverage department input into the overall hotel strategic plans.
Operations and Product Quality
- Analyse localmarket needs and trends and support the definition of the hotels overall Food & Beverage offering
- Manage menu preparation and pricing in line with the stated F&B objectives of the hotel and the brand.
- Develop new menus and food items to meet the taste and dining requirements of the guests. Maintain sensitivity to local cultural traditions and adhere to religious beliefs in preparation and services of all food on premises.
- Oversee the preparation and presentation of food products to ensure maximum quality at all times.
- Implement procedures to minimise wastage and overproduction.
- Ensure standards of presentation and preparation of food items meet hotel & brand standards
- Lead Task Force Missions on behalf of the hotel to support the opening of new Anantara properties and other special events catered by Minor International
Departmental Leadership with the Executive Chef
- Ensure that that Kitchen professionals are fully aware of hotel F&B strategy and that their products meet these requirements
- Direct and coordinate the daily activities of all the hotels kitchens.
- Coach and guide new members of the team putting in place proper orientation training and ongoing training and development for team members.
- Manage relationships and contracts with suppliers.
- Support and facilitate staff participation in local national and international competitions.
Health Hygiene & Safety
- Maintain the highest standards of Food Hygiene and adherence with all Health and Safety standards.
- Report and take appropriate action to correct any health or safety hazard.
- Liaise with Engineering regarding maintenance and repairs of equipment
- Check and ensure the proper storage of raw and processed food items including the condition of food in freezers.
- Instruct staff on all emergency measures in case of accident and have a first aid kit available and stocked in the kitchens in collaboration with hotels clinic
- Ensure all work areas in the kitchen are kept tidy and clean.
HOW YOU CAN SUCCEED IN THIS ROLE
Within Anantara the topperforming people who do this job always demonstrate the following attitude:
- Working with Others:
- They always try to anticipate and exceed the needs of customers and colleagues
- They use their own initiative and good judgement to solve problems in a calm and efficient way
They enjoy working with others to achieve common goals. They volunteer as required to ensure the success of the team
- They act with personal professionalism and integrity at all times
- Taking Responsibility:
- They always conduct business honestly and fairly. They keep sensitive information confidential.
- They can priorities their workload effectively and be organised and structured at work
- They manage their time and pay attention to detail. They know their jobs and are able to work without close supervision.
- They display a positive attitude even under pressure. They personally check their work to ensure its accuracy.
- Delivering Results:
- They are committed to meeting and exceeding all performance standards
- They constantly look to develop their own professional skills and abilities
- They perform job tasks in line with established policies and procedures
- They always try to provide a topquality experience to all our guests.
Qualifications :
- Diploma or Certificate in culinary or Hospitality
- Two to Five years of working experience
Additional Information :
- The ability to cook well and step into the cooking line if needed
- The ability to communicate well with other chefs and management
- The ability to work well with others and lead a team towards a common goal
Remote Work :
No
Employment Type :
Fulltime
Employment Type
Full-time
