Sous Chef at One&Only Resorts

Job Summary

• To assist the Chef de Cuisine 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.

Key Duties and Responsibilities:

ATTENDANCE

•  Ensure your time is managed efficiently, as per weekly roster.

GROOMING AND HYGIENE

• Demonstrate responsibility for colleague uniform appearance and personal hygiene in his section
• Report on duty as per roster, clock in when reporting on duty and clock out when finishing the shift, attire as defined, wear name tag at all times.

DAILY ACTIVITIES

• 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.

IMPORTANT RELATIONSHIPS

• 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.

KEY RESPONSIBILITIES

• 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.

TRAINING

• Encourage team building through regular informal chefs’ briefings and an open door policy.
• Use appraisal system to review performance of direct subordinates and determine their development needs.
• Make recommendations on hiring, promoting, increments and disciplinary action for employees in the kitchen.
• Ensure career development plans and succession planning of subordinates.
• Counsel staff in relation to work related matters.
• Ensure constant ‘on the job’ training and classroom training for all staff.
• Attend behavioral and vocational training in own and related work areas to enhance skills.
• Personally conduct key training.

ADDITIONAL

• To perform any other duties as directed by your immediate supervisor
• To be available to work overtime when requested
• You as middle management are held fully responsible in keeping your fridges up to the standard of the hotel, making sure you and your colleagues work neat and tidy
• Control your stock levels, make sure you have a proper stock rotation
• Make sure you and your colleagues are cooking all dishes according to recipes and specs
• To be able to control your departments food cost and operating costs
• It is important to control your staff in your department and take necessary action when needed
• It is your duty to run the kitchen and your department and take necessary action when needed
• It is your duty to run the kitchen and your department to the set standard of the Executive Chef
• It is your duty to make sure when you are on shift that all food leaving the kitchen from which ever outlet it is, are up the Palace standards set by the Executive Chef
• To assist with keeping the stewarding department in top form

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