Sous Chef

Job Purpose

The Sous Chef is responsible for planning and directing food preparation in the specific production kitchen. This involves a large degree of supervising other kitchen staff, ensuring all ingredients are ready for service and production is according to menu, standards and pax. As well as keeping an eye for challenge that arise in the kitchen and seizing control of a situation at a moment's notice.

Key Roles and Responsibilities

• MARKET LEADERSHIP
• Familiarize with kitchen production and kitchen stewarding objectives and communicate them to staff.
• Outline kitchen tools and equipment to be included in the kitchen stewarding business plan.
• Survey/benchmark with similar kitchens to understand current trends in food presentation and stewarding operations.
• Solicit guest feedback from the kitchen team to understand challenges and expectations of the stewarding department.
• Train staff on standards required to meet international certification in quality assurance (LQA, SGS, HACCP, OSHA etc.)
• Outline how the business core values will be lived in the kitchen.
• Implement reward systems that recognize excellence in living the core values in kitchen.
• Train kitchen team to meet OSHA, SGS requirements.
• Understand the data protection company policy relating to the section.
• Ensure adherence to policies on documents and records management in kitchen operations.
• Educate kitchen team on their roles in the crisis management plan.
• LEADERSHIP IN PRODUCT AND SERVICE
• Ensure menus are followed as stipulated.
• Ensure recipes are followed for consistency in the kitchen.
• Ensure adherence to product specifications for kitchen supplies.
• Give feedback on supplies to ensure consistency in setting standards and specifications.
• Follow up to ensure all food production equipment are serviced as per service level agreements.
• Identify areas that need improvement in terms of the physical product in kitchen areas.
• Regularly demonstrate creativity in food offers and production methods in all areas of the kitchen.
• Demonstrate creativity and art in food presentation.
• Use available technology to enhance efficiencies in kitchen operations.
• Train and follow up on showmanship in food preparation and presentation.
• Review guest feedback on food quality and popularity from guest feedback systems
• Follow up action plans pertaining to guest feedback.
• Ensure excellent score in guest feedback on food.
• Update kitchen SOPs
• Follow up to ensure effective food safety management programmers and initiatives in the kitchen.
• MANAGING, GROWING AND RETAINING MARKET SHARE
• Explore new trends in food offers that contribute to high yield.
• Ensure that food merchandising and presentation is in line with modern trends.
• Implement and follow up initiatives to maximize food sales and improve revenue.
• Ensure special guest preferences are met where outlined.
• COST MANAGEMENT AND REVENUE IMPROVEMENT
• Identify opportunities to reduce food cost.
• Regular feedback on suppliers’ products and services to ensure value for money.
• Monitor adherence to control procedures in management of food cost.
• Monitor kitchen production to ensure it is in line with daily business levels.
• Implement action plans derived from financial performance meetings to improve profitability in kitchen operations.
• Ensure adherence to the relevant authorities and limitation set out for the Sous chef.
• PEOPLE MANAGEMENT AND PRODUCTIVITY IMPROVEMENT
• Ensure all staff have clearly defined job descriptions.
• Ensure every individual has an annual performance plan.
• Coordinate performance planning and reviews for the kitchen brigade
• Understand relevant HR policies and procedures and implement them accordingly.
• Identify gaps in culinary skills in the kitchen.
• Adhere to human resource policies and procedures.
• Demonstrate consistent adherence to workplace health and safety standards.
• Propose cost effective employee reward initiatives**.
• SUSTAINABILITY
• Support and participate in unit community outreach and environmental conservation initiative.
• Ensure all sustainability initiatives are within budget**.

Requirements

MINIMUM QUALIFICATIONS

• Culinary school diploma or degree in Food service management, hotel management or BA
• A minimum of 5 years’ experience in an F&B Management role in a 5-star establishment
• Working knowledge of various computer software programs such as MS Office and Micros
• Excellent leadership, communication, and interpersonal skills to work effectively with staff and interact with guests and management.
• Up to date with food and beverage trends and best practices
• Solid understanding of budgeting, cost control, and revenue management in the food and beverage department to meet financial targets.
• A strong focus on guest satisfaction and a commitment to delivering exceptional service.

COMPETENCES AND CORE VALUES

A) COMPETENCIES

• Selecting, coaching, and appraising staff
• Influencing and resolving differences
• Planning and managing staff to achieve quality results
• Encouraging innovation and open, team-based environment
• Inspiring trust
• Creating an environment for learning and knowledge sharing
• Focusing on the big picture and overall framework for development

B) CORE VALUES

• Integrity = (Uphold confidentiality and Respect, Be Non-Discriminatory, Be Ethical, Be Transparent – We are trusted organization build to last)
• Teamwork = (Encourage Open Communication and Active Participation, Treat everyone as if they were a customer, Seek and Offer Help, Encourage Knowledge-Sharing, Celebrate Success – Work must be fun)
• Empowerment = (Be Decisive, Take Initiative, Be Result Oriented, Resolve to Delight and Build Trust, Recognize and Reward Initiative – We are passionate about our people)
• Professionalism = (Deliver the Highest Standards of Product and Service, Be Knowledgeable and Helpful – We Keep our Word)
• Innovation & Creativity = (Emphasize on Quality, Embrace New Ideas and Seek Creative Solutions, Learn New Skills, Embrace Technology – We work towards Continuous Improvement)
• Accountability =(Care of Resources, Commitment to Excellence and Address Mistakes Promptly, Ownership, Compliance – We inspire excellence through personal responsibility)
• Compassion = (Listen carefully to understand, Be sensitive and tolerant to others, Acknowledge the Feelings of Others – We are Committed to Caring)
• Growth = (Know Every Aspect of your Job, Focus on Accuracy, Aim Higher and be Consistent, Embrace continuous learning and Personal Development -We cultivate a growth mindset by embracing change and continuous learning)