Sous Chef Italian Cuisine

Job Description

Main Duties and responsibilities: Administeration

• Assists to ensure that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.
• Assists in the preparation and updates of individual Departmental Operations Manuals.
• Conducts regular departmental communications briefings and meetings in the absence of the Chef de Cuisine.

Customer Focus

• Assists to ensure that all guest contact culinary employees deliver the brand promise and provide exceptional guest service at all times.
• Assists to ensure that employees also provide excellent service to internal customers in other departments as appropriate.
• Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
• Maintains positive guest and colleague interactions with good working relationships.

Financial

• Assists to maximise employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
• Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.
• Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system.

Operational

• Ensures that all company brand standards have been implemented.
• Works closely with other employees in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
• Has excellent knowledge of all available products in the market and buys locally fresh products wherever possible.
• Checks incoming food products and ensures that all food merchandise is in accordance with order sheets and receiving records
• Coordinates with all satellite kitchens for their mis-en-place and supplies.
• Assists to regularly conduct yield testing to ensure wastage is kept minimal and that all Scala recipes are correct and up-to-date.
• Directs food apportionment policy to control costs.
• Monitors closely the requirements in own section and order the food items at the right time and in the right quantity for the intended use.
• Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
• Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.
• Assists to devise special dishes and develop innovative recipes.
• Establishes and enforces sanitation standards for the kitchen.
• Responds to the results of the brand standard Audit and ensures that the relevant changes are implemented.
• Works in a supportive and flexible manner with other departments in line with our purpose.
• Support the hotels target for NPS and customer service.
• Ensure that the defined ISO standards are followed while on duty.

Personnel

• Through hands-on management, closely supervises the Kitchen employees in the performance of their duties and ensures this is in accordance with policies and procedures and applicable laws.
• Assists to oversee the punctuality and appearance of all Kitchen employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department s grooming standards.
• Assists to prepare and post weekly work schedules, making sure that they reflect business needs and other key performance indicators.
• Develops the skills and effectiveness of all Kitchen employees through the appropriate training, coaching, and/or mentoring.
• Assists to delegate as appropriate the duties and responsibilities necessary to trained employees who are well equipped and resourced to correctly accomplish these tasks.
• Ensures effective training programmes for employees in coordination with the Training Manager and their Departmental Trainers.

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Keyskills :
take ordersguest service food productsiso standards financial goalsfood preparation equipment supplyenergy efficiency