Sous Chef

Operation

• Assign in detail specific duties to all employees under his/her supervision and instructs them in their work.
• Ensure personal cleanliness and proper deportment of all team members.
• Work closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage.
• Discuss with the Executive Chef and recommend menu price adjustments.
• Check the taste, temperature, and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.
• Ensure that all equipment and perishable items are stored in their designated place and is done in the most hygienic manner.
• Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food.
• Suggest new recipe/products which may improve the quality of food or lower food cost.
• Check the maintenance of all kitchen equipment.
• Adhere to safety, health, security, and loss control policies and procedures.

Team Management

• Motivate, supervise, and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization.
• Interview, select, and recruit team members.
• Identify and develop team members with potential.
• Conduct performance reviews with the team.
• Develop, conduct, and maintain records of all staff training programs for team members focusing on their development needs, providing them with new skills to meet the changing needs of the business.
• Prepare weekly staff schedules keeping in mind anticipated business operating budgets and standards of service.

Other Responsibilities

• Be well versed in hotel fire & life safety/emergency procedures.
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP).
• Attend all briefings, meetings, and trainings as assigned by management.
• Maintain a high standard of personal appearance and hygiene at all times.
• Perform other reasonable duties assigned by the Management.

Qualifications :

• Diploma from a reputable Hospitality Management / Culinary school preferred.
• Additional certification(s) in Food & Beverage will be an advantage.
• Minimum 3 years of experience in managing food production & culinary operations in a hotel/restaurant.
• Excellent reading, writing, and oral proficiency in English language.
• Ability to speak other languages and basic understanding of local languages will be an advantage.
• Good working knowledge of MS Excel, Word & PowerPoint.
• High degree of professionalism with sound human resources management and business acumen capabilities.

Additional Information :

Your team and working environment:
Opportunities to make your mark. We provide an environment of trust, respect, and integrity. A home away from home. Where diversity and inclusion are celebrated. Privacy and personal information are protected. Through Accor's Employee Value Proposition, we ensure fair treatment and a workplace free from discrimination & harassment.

Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit, and promote diverse talent.

Remote Work :

No

Employment Type :

Fulltime