Sous Chefto assist (hands on) the Executive Chef in the day-to-day operations of the kitchen, taking over all responsibilities during his/her absence, striving for the highest possible guest satisfaction. He/she supports the Executive Chef in ensuring the department performs optimally at all times, from team management, food costing, communication to implementation and compliance to Kitchen/F&B policies and procedures. Key among his/her responsibilities include but not limited to:
Implements strategies where key (F&B and) kitchen metrics are identified, communicated and delivered where reports and tracking tools are effectively maintained in line with defined initiatives & targets.
Drives the team members in ensuring compliance to hotel policies and procedures.
Owns the hotel's food & beverage strategy including budgeting and controls.
Supports the Executive Chef in the preparation and monitors the departmental budget, ensuring that costs and departmental inventory is controlled and that target productivity and performance levels are attained.
Makes follow up on performance of the food offering, providing recommendations that will drive financial performance, including working with internal and external partners on ad hoc projects
Works closely with the Executive Chef on food production, promotion and quality improvement.
Keeps all working areas hygienic at all times and according to the relevant policies and procedures in place.
Creates high quality and creative food products to satisfy and meet the guest needs.
Provides hands on training to the direct staff whenever necessary.
Controls the food stock and cost to be in line with the set targets/budget.
Participates in preparation and analysis of financial forecasts, budgets and goals.
Ensure that all recipes and product yields are accurately costed and reviewed regularly.
Ensure that food stock and par levels within the department and stores are of high quality and meet forecasted needs based on occupancy.
Ensure that departmental meetings are organized, agendas are laid out, minutes recorded and action points/tasks are completed on time.
Ensures new employees have all relevant information before commencing employment in the department
Motivates and manages direct reports as well as indirect reports
Participates and take lead in driving all training activities in the department.
Build and maintain effective working relationships with all key stakeholders and partners both internal and external ensuring all communications/activities are controlled and undertaken in a timely manner.
Qualifications
Culinary Degree or Diploma
Food Hygiene & Safety Certification
5+ years of relevant experience in a similar operation with proven track record
Experience in buffet, catering and banquet operation(s)
Experience managing a multi-outlet operation
Ability to write routine reports, purchase orders, menus and correspondences
Excellent customer services skills
Ability to successfully lead and mentor a team
