Sous Chef

Company: HR1's CLIENT

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JOB 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.
we want our guests to feel special, cosmopolitan and In the Know which means we need you to:
Be charming by being approachable, having confidence and showing respect.
Stay in the moment by understanding and anticipating guests’ needs, being attentive and taking ownership of getting things done.
Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special.
DUTIES AND 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 Executive Chef in manpower planning and management needs
Works with Executive 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.

Maximises 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 maximise 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 utilisation 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, labour, 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 programmes for employees in coordination with the Training Manager and their Departmental Trainers.

QUALIFICATIONS AND REQUIREMENTS
Required Skills –
• 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.
Qualifications –
• 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.

Interested parties, pls send your resume with current, expected salary and day of availability in MS WORD format by clicking Here OR Apply to complete the application. 

Personal data provided by applicants will be used strictly for recruitment purpose only

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