Culinary Leadership Role
Join a prestigious hospitality company where exceptional guest experiences are at the forefront of everything we do. As a Sous Chef, you will lead and manage a team to ensure seamless culinary operations, maintaining the highest standards in our hotel's kitchen.
Responsibilities
1. Develop and implement high-quality food and beverage products, setting up all areas of the restaurant to exceed expectations.
2. Collaborate with recipes, plating guides, and quality control measures to maintain consistency and excellence.
3. Maintain strict adherence to HACCP protocols within the hotel operation.
4. Effectively utilize equipment, tools, and machines to maximize efficiency.
5. Drive continuous improvement through training manuals and SOPs.
6. Engage actively in quality initiatives such as daily chef briefings and monthly team meetings to refine culinary operations, meet targets, and promote effective communication.
7. Participate in off-site events when required.
8. Complete tasks and jobs outside the kitchen area as necessary.
9. Assist in inventory taking and remain knowledgeable about hotel occupancy, events, forecasts, and achievements.
10. Prepare menus in a timely fashion, adhering to set standards.
11. Develop new dishes for food tastings and photo shoots.
12. Monitor and control kitchen stations, ensuring seamless workflow.
13. Collaborate closely with the Stewarding department to maintain high levels of cleanliness and minimize lost or broken items.
14. Provide exceptional service to guests by effectively responding to their requests.
15. Stay adaptable, learn from feedback, and demonstrate a positive attitude towards team members and supervisors.
16. Maintain accurate records and adhere to established hotel rules and team member handbook.
17. Coordinate, organize, and participate in all production related to the kitchen.
18. Verify and follow up on assembling ingredients and equipment for à la carte menus, daily menus, and seasonal specials.
19. Embody discipline and adhere to proper work practices at all times.
20. Promote good personal hygiene, clean uniforms, proper sanitation, and cleanliness of workstations and tools.
21. Aware of contaminated food dangers, check refrigerators, and replace ingredients accordingly.
22. Report any issues to the Executive Chef and take appropriate action.
23. Follow up on changes in new recipes or work methods regarding new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef.
24. Collaborate with the Executive Sous Chef in determining food item quantities and ingredient purchases for that day.
25. Maximize profitability by controlling wastage.
26. Check and report faulty equipment to the Executive Sous Chef.
27. Prepare work orders for the Engineering department as needed.
28. Establish and update recipes and costings.
29. Monitor food quality and quantity to optimize ingredient usage.
30. Ensure prepared food meets the required standard and make necessary adjustments.
31. Recruit team members who embody departmental standards.
32. Manage training functions and ensure team members are certified before assuming responsibilities.
33. Oversee overall food operations, ensuring timely and correct preparation of food items.
34. Maintain high kitchen cleanliness, hygiene, and maintenance standards.
35. Responsible for monitoring and controlling food costs to yield maximum outlet profit and guest satisfaction.
36. Review timesheets to ensure accuracy in work times and meal breaks.
37. Understand, practice, and promote teamwork to achieve departmental missions, goals, and standards.
38. Ensure team members understand and adhere to hotel team member rules and regulations.
39. The Management reserves the right to make changes to this job description at its discretion.
40. Carry out any other reasonable duties assigned.