Sous Chef at Kerzner International

Job Summary

To assist the Chef de Cuisine/ Senior Sous Chef in the co-ordination and supervision of the running of the kitchen department with the aim of maintaining the standards and of achieving maximum guest satisfaction.  To increase sales, to achieve budget food cost and to stay within the budget of general kitchen expenses.  To deputize in the absence of the Chef de Cuisine/ Senior Sous Chef.

KEY RESPONSIBILITIES 

• Ensure immediate subordinates perform within the framework as set forth in their job descriptions and standards of performance.
• Ensure the colleague time book is completed daily.
• Ensure all kitchen colleagues commence duty on time and that they are wearing the correct uniform and adhere to  health regulations
• Practice daily on the job training and assist the Chef de Cuisine in his monthly training sessions; be actively involved in facilitating classes.
• Ensure safe working conditions for all kitchen personnel by adhering to safety regulations stipulated by the resort policy and procedure.
• Ensure that all maintenance requirements are reported and recorded daily.
• Responsible for all deliveries, check them properly with an emphasis on quality, quantity and priced as per agreement.
• Ensure minimum wastage.
• Check regularly and physically on the correct staffing of the department.
• Ensure a fast and efficient service to the guests.
• Ensure customer relations are of a high standard and all complaints are dealt with immediately and in a manner satisfactory to the customer.
• Bring creative ideas for new dishes, more attractive presentations, food promotions etc.  to the attention of your immediate supervisor.
• Reports to Executive Chef.
• Takes decisions on operational matters concerning the kitchen that are outside the responsibility of the subordinates.
• Maintains excellent relations and professionalism amongst all peers.
• Stays in contact with staff in the department, managing through example.
• Co-ordinate with Maintenance for all work to be completed in the kitchen.
• Maintain good working relationships with F&B service team.
• Recommend changes in system and procedure to increase efficiency and to improve service quality
• Ensure prompt and accurate service by kitchen colleagues, to achieve a high level of customer satisfaction.
• Ensure availability of raw ingredients at all times through proper planning, correct requisition timing and correct storage in Walk-ins.
• Ensure implementation and maintenance of standards of food quality, preparation and presentation
• Actively support F&B service with regular attendance of their briefings.

SKILLS, EDUCATION & EXPERIENCE

• 2 years’ experience in store operation  in 5 star hotels
• Interpersonal, organizational and strong administrative skills
• Strong communication skills
• Good business acumen
• Computer literate
• Knowledge in Outlet
• HACEP
• Hygiene, Health and Safety standard