Sous Chef

SOUS CHEF – MAIN KITCHEN

A. Job Qualifications

Minimum 2 years of work experience as a Sous Chef or 4 years as a Chef de Partie in a hotel or large restaurant with good standards, preferably with experience in luxury international brands.

A qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards is essential.

Basic computer skills in MS Office and Recipe Maintenance Systems are preferred.

B. Key Areas of Responsibility

Operational

• Oversees the daily food production and operations of the Main Kitchen, ensuring that all required mise-en-place and finished dishes are prepared and delivered to the appropriate areas according to established quality standards.
• Ensures that all company minimum brand standards are implemented and maintained.
• Works closely with other employees in a supportive and flexible manner, focusing on the overall success of the hotel and guest satisfaction.
• Maintains excellent knowledge of available products in the market and purchases fresh local products wherever possible.
• Checks incoming food products and ensures that all food merchandise is in accordance with order sheets and receiving records.
• Coordinates with other kitchens and outlets to ensure timely preparation and availability of mise-en-place and supplies.
• Assists in conducting regular yield testing to minimize wastage and ensure that recipes are accurate and up to date.
• Implements food portion control procedures to manage food costs effectively.
• Monitors stock requirements and ensures that food items are ordered at the appropriate time and in the required quantities.
• Supervises food preparation, cooking methods, portion sizes, and presentation to ensure consistency with established recipes and standards.
• Estimates food consumption and requisitions food products and kitchen supplies as required.
• Assists in developing special dishes, menus, and innovative recipes.
• Establishes and enforces kitchen sanitation, hygiene, and food safety standards.
• Reviews the results of Consumer Audits and ensures that necessary corrective actions are implemented.

Customer Service

• Assists in ensuring that all guest-contact Culinary employees deliver the brand promise and provide exceptional guest service at all times.
• Ensures that Culinary employees provide excellent service to internal customers and other departments as appropriate.
• Handles guest and internal customer complaints and inquiries courteously and efficiently, ensuring that issues are resolved satisfactorily.
• Maintains positive interactions and professional working relationships with guests and colleagues.

Financial

• Assists in maximizing employee productivity through multi-skilling, multi-tasking, and flexible scheduling to meet the financial goals of the business and guest expectations.
• Focuses on improving productivity while managing utility and payroll costs within established guidelines.
• Ensures the optimum deployment of employees and promotes energy efficiency in the use of kitchen equipment.
• Supports the implementation of new technology and equipment to improve operational efficiency and productivity.

Personnel

• Through hands-on management, closely supervises Kitchen employees in the performance of their duties, ensuring compliance with hotel policies, procedures, and applicable laws.
• Assists in monitoring the punctuality, attendance, and appearance of Kitchen employees, ensuring compliance with uniform, grooming, and personal hygiene standards.
• Assists in preparing and posting weekly work schedules based on business needs and key performance indicators.
• Develops the skills and effectiveness of Kitchen employees through appropriate training, coaching, and mentoring.
• Delegates duties and responsibilities to appropriately trained employees, ensuring they have the necessary resources to perform their tasks.
• Ensures effective training programmes for employees in coordination with the Training Manager and Departmental Trainers.
• Encourages employees to be creative and innovative, recognizing their contributions to the success of the operation.
• Assists in conducting annual Performance Development Discussions and supports employees in achieving their professional development goals.
• Supports and reinforces GHM's Core Values.
• Ensures that employees understand and adhere to hotel rules, regulations, policies, and procedures.
• Ensures compliance with hotel, company, and local regulations relating to fire safety, occupational health and safety, hygiene, and security.

Administration

• Assists in ensuring that Culinary activities are aligned with the Corporate Strategy and that relevant Hotel Action Plans are implemented.
• Assists in preparing, reviewing, and updating Departmental Operations Manuals.
• Conducts regular departmental communication briefings and meetings in the absence of the Chef de Cuisine.
• Maintains appropriate kitchen records, documentation, and operational reports as required.

Other Duties

• Attends and contributes to all training sessions, departmental briefings, and meetings as required.
• Maintains knowledge of relevant statutory legislation concerning employee and industrial relations.
• Demonstrates responsible and professional behaviour at all times, positively representing the hotel and GHM.
• Maintains strong professional relationships with representatives from competitor hotels, business partners, and other relevant organizations.
• Reads and understands the hotel's Employee Handbook and complies with all hotel rules and regulations, particularly those relating to computer resources, fire safety, hygiene, health, and safety.
• Maintains high standards of personal presentation and grooming.
• Undertakes multi-tasking responsibilities across various aspects of kitchen operations as directed by management.
• Adapts to changes in the Food and Beverage function as dictated by the industry, company, and hotel.
• Carries out any other reasonable duties and responsibilities as assigned by management.

#J-18808-Ljbffr