Sous Chef - Italian / Asian Kitchen Experienced
MAIN DUTIES AND RESPONSIBILITIES:
1.1.1 To assist in ensuring that each Food & Beverage outlet and banquet is managed successfully as an independent profit center.
1.1.2 To maintain control and discipline in the absence of the Executive Sous Chef, providing direction and assuming all consequent duties and responsibilities.
1.1.3 To assist in performance appraisals when necessary.
1.1.4 To assist in ensuring that each outlet is managed by a Management Team (Chef de Cuisine) who are totally accountable for their profitability.
1.1.5 To set, in close conjunction with each Chef de Cuisine, Annual Operating Targets, which will form part of the Hotel’s Annual Business Plan
1.1.6 To monitor all costs and recommend measures to control them. To establish an integrated cost management plan.
1.1.7 To ensure that the Department Operational Budget is strictly adhered to.
1.1.8 To monitor all costs and recommend / institute measures to control them.
1.1.9 To review monthly forecasts and schedule resources accordingly.
1.1.10 To ensure that all the outlets and banquet are managed efficiently according to the established concept statements and adhere to company and hotel policies & procedures and all standards.
1.1.11 To assist in the implementation of a flexible employee base. To allocate employees over the division based on established business productivity.
1.1.12 To assign responsibilities to subordinates and to check their performance periodically.
1.1.13 In absence of the Junior Sous Chef, represent the Kitchen Department on the hotel's Executive Committee.
1.1.14 To support staff needs in other Divisions based on the hotel priorities and anticipated business levels.
1.1.15 To monitor service and Food & Beverage standards in all outlets and banquets. To work with the different Outlet Managers, Banquet Manager and respective Chefs de Cuisine to take corrective action when and where necessary.
1.1.16 To establish, implement and control performance standards for the Stewarding Operation in Kitchens, Restaurants and Bars.
1.1.17 Ensures that all food preparation and presentation and kitchen sanitation practices meet with hotel standards and local legislations.
1.1.18 Ensure that all his brigade follow the HACCP regulations and monitor regulations.
1.1.19 To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations.
1.1.20 To work closely with Hygiene Officer in implementing all hygiene and safety procedures.
1.1.21 To be available and on duty during peak periods (frequently opening and closing the operation).
1.1.22 To spend time in the outlets (during peak periods) to ensure that the outlet is managed well by the respective Outlet team and functions to the fullest expectations.
1.1.23 To frequently taste Food & Beverage in all outlets and be demanding and critical when it comes to Food & Beverage quality.
1.1.24 To be demanding and critical when it comes to service standards.
1.1.25 To ensure that each Chef de Cuisine and his respective team project a warm, professional and welcome image.
1.1.26 To conduct frequent walk through inspections together with the Director of the Food & Beverage, Steward Manager and Hygiene Officer.
1.1.27 To handle guest and employee inquiries in a courteous and efficient manner and report guest complaints or problems to direct report if no immediate solution can be found and assure follow up with guests.
1.1.28 To work in close collaboration with the Steward Manager to ensure regular cleanliness and up-keeping of the kitchen and its equipments.
1.1.29 To establish a rapport with guests maintaining good customer relationship and handle all guest complaints, requests and inquiries on food, beverage and service.
1.1.30 To frequently verify that only “fresh” products are used in Food & Beverage preparation.
1.1.31 To monitor and analyze the activities and trends of competitive restaurants, bars and other hotel's banqueting departments.
1.1.32 To encourage the Director of Food & Beverage to be creative and support his marketing and up sell activities. To encourage creativity among his team.
1.1.33 To continuously seek ways to assist the Outlet management to maximize their revenues and profits.
1.1.34 To ensure that employee food is as good and buffet well maintained as a restaurant outlet.
1.1.35 To ensure that all Departmental Operations Manuals are prepared and updated annually.
1.1.36 To ensure that all Kitchen forms and reports are forwarded in time to the Food & Beverage Office.
1.1.37 To ensure accurate maintenance of recipes, conversion recipes, yield tables and product specifications.
1.1.38 To ensure that all recipes are followed strictly in order to achieve consistency of product and service
1.1.39 To keep Food & Beverage employees up to date with seasonally available products and new products on the market.
1.1.40 To attend weekly Food & Beverage Meeting.
1.1.41 To ensure that all meetings are well planned, efficient and result oriented.
1.1.42 To conduct daily operations briefing with the Director of Food & Beverage
1.1.43 To ensure that deadlines on all projects are met.
1.1.44 To prepare weekly work schedules in accordance with workload and priorities for the approval by the Junior Sous Chef.
1.1.45 To ensure the smooth operation of the Kitchen Department during the absence of the Executive Sous Chef.
1.1.46 To participate with the preparation of a yearly marketing plan for each outlet, which is the basis of the Food & Beverage Annual Marketing Plan
1.1.47 To ensure that all Outlet Management Teams and Catering Department are fully aware of market needs and trends and that their products meet these requirements.
1.1.48 To conduct yearly performance appraisal and give employees regular feedback on their job performance.
1.1.49 Must be an example of the Rixos Values, Brand Standards, and a champion of appearance and hygiene guidelines.
1.1.50 Implements guidelines, policies and procedures for those operating departments according to Rixos Guidelines & Standards.
1.1.51 Must apply the Rixos Food & Beverage rituals.
1.1.52 To maintain a good rapport and working relationship with staff in the outlet and all other departments.
1.1.53 To attend and contribute to all staff meetings, Departmental and Hotel trainings scheduled and other related activities.
1.1.54 To fully support the Departmental Trainers function in the Department assigned.
1.1.55 To undertake any reasonable tasks and secondary duties as assigned by the Executive Sous Chef.
1.1.56 To respond to any changes in the restaurant function as dictated by the hotel.
1.1.57 To have a complete understanding of the Income Audit Section in the Operations Manual and Policies & Procedures.
1.1.58 To carry out monthly, quarterly, bi-yearly, yearly inventory of operating equipment.
SINCERITY AND TRANSPARENCY
2.1.1 Be proactive and use good judgment when dealing with challenging situations
2.1.2 Act with professionalism and integrity
2.1.3 Be transparent in your motives, methods and expected results
2.1.4 Own mistakes and share your knowledge to prevent a repetition of the same error within your department or division
2.1.5 Conduct business honestly & fairly
2.1.6 Keep sensitive information confidential
RELIABILITY AND LOYALITY
3.1.1 Follow through on commitments
3.1.2 Work well both autonomously and within a team
3.1.3 Display a positive, approachable attitude
3.1.4 Spend time getting to know your fellow employees and our guests
3.1.5 Support each other; we all work within the same hotel and company
EXCELENCE IN HOSPITALITY
4.1.1 Committed to quality
4.1.2 Committed to exceptional financial results
4.1.3 Be responsible for the bottom line
4.1.4 Committed to the Rixos Policies & procedures Guide
STRONG QUALITY MANAGEMENT AND INNOVATION CONCEPTS
4.1.5 Be committed to exceeding expectations
4.1.6 Never settle for the status quo or mediocre work
4.1.7 Continuously search for areas of improvement
4.1.8 Provide positive, constructive feedback