Sous Chef

Main Responsibilities:

• Take part in training and implement accordingly
• Keep superior informed about all unusual matter concerning any plan affecting his/her area
• Adapt to unexpected situation
• Knowledgeable and compliant to Rules and Regulations prevaling in the Establishment
• Conduct adequate and satisfactory on-the-job training
• Keep and ensure records of on the job trainings
• Ensure that discipline prevails within the team and communicate any disciplinary issues to Superior
• Play an active role in the team and ensure smooth and satisfactory hand-over between shifts
• Assist in the building of an efficient team by taking interest in their welfare, safety and development
• Supervise the performance of the outlet Team Members and carry out the routine inspections
• Ensure that guest allergies pertaining to food is being taken into consideration concerning culinary operation, communicated to the Team and follow up is done accordingly
• Ensure guests satisfaction during services
• Ensure that orders have been prepared as per set standards and delivered accordingly
• Ensure that all outlet Team Members provide an effective and efficient service at all times
• Maintain excellent interpersonal relationships amongst the team
• Inform Team Members on VIPs and specific requests
• Conversant with daily events document
• Handle and monitor of guests complaints and the relevant follow up action required
• Initiate action for regular maintenance and equipment
• Ensure proper usage and inventory of equipment, materials
• Ensure that daily requisitions and direct orders are being made according to the number of guest
• Participate actively in food cost controlling processes
• Ensure that all transactions regarding guests checks (essential to keeping orders organized and making sure that the kitchen is staying as productive an efficient as possible) are dealt with efficiently
• Assist Superior to ensure a proper manning during the shift and to manage the outlet’s budget efficiently and effectively
• Ensure energy saving (electricity, gas, water)
• Ensure respective Team Members are operating as per Quality Management System
• Ensure respective Team Members are operating as per S&H regulations and policies
• Ensure Team Memberss’ grooming is in accordance with hotel’s standards
• Receive and examine work programmes from superior (Event order)
• Assist superior to plan and organise respective section activities
• Prepare and issue work schedules to respective Team Members
• Supervise and coordinate overall section’s activities to ensure effective “mise-en-place”
• Supervise and participate in all stages of preparation
• Control quality and visual presentation of meal by tasting and verifying texture and consistency
• Instruct Cooks to prepare food according to “fiche technique”
• Ensure the process of closing kitchen (gas, water, electricity, air con, cold room…)
• Supervise the cleaning and carry out routine inspections of the kitchen sections
• Check quality and expiry date of ordered food items from store and direct deliveries
• Check and controls the proper storage of products, especially those freshly produced, checking on portion control, so as to maintain product quality and quantity
• Ensure that SOPs are being followed
• Ensure compliance to all safety standards
• Respect procedures for food handling purposes
• Participate in presentation & decoration of buffet
• Comply with all the sustainability commitments and practices implemented within business units
• Notify the Sustainable Development Department of any matters that may pose any impact to the environment and society

Candidate’s Profile:

• SC level (secondary level – NC 3/NC 4 or equivalent) or equivalent, professional training and experience
• 5 years experience in hotels as Chef de Partie
• Computer literacy
• Fluent in English and French both written and spoken