Sous Chef (Asian Style)

Primary Responsibilities

FINANCIAL
- To assist each outlet and banquet chef in running their kitchens at a food cost close to potential.
- To assist Executive sous chef that maximizing employee productivity to minimize payroll costs.
- To assist Executive sous chef with the preparation of promotion plan and menu changes and input ideas.
- To monitor all kitchen related costs where appropriate.
- To ensure all kitchen equipment is in working order and train kitchen staff

OPERATIONAL
- To ensure that responsible outlet kitchens adhere to company and hotel policies and procedures and minimum standards.
- To ensure that each outlet chef prepares and updates the relevant section of the departmental operations manuals.
- To monitor food standards in responsible outlet and banquet to work with other chefs to take corrective motion where appropriate.
- To keep chefs up to date with seasonally available meats, fish and produce on the local market.
- To be flexible in scheduling himself to open or close the operation frequently.
- To continuously search for new products on the market, and frequently visits the local market with the purchasing manager and outlet chefs.
- To ensure that recipes and plate specifications are entered into the computer properly, and that the recipe bank is always up to date.
- To represent the food and beverage department in the hotels Executive Committee meetings in absent of Executive sous chef.


PRODUCT
- To ensure that only the freshest and highest quality products on the market are bought for the outlets.
- To ensure that food products are stored in proper containers and at the appropriate temperatures.
- To ensure that in each outlet kitchen creative and unique menu items (besides the traditional favorites) are produced and presented to guests.
- To daily taste food with the outlet chef in the various kitchen to verify quality.
- To spend time in the various outlet kitchens during peak periods.
- To assist Executive sous chef for the menu development, which meet the market needs and are unique to the market and meet hotel’s standards and guidelines.
- To ensure that employee’s food is of equal quality to that of the restaurants.

MARKETING
- To assist the Executive sous chef to identify market needs and trends in teams of food for both hotel guests and the local market.
- To monitor and analyze the menus engineering for market trend
- To ensure that all chefs are fully aware of market needs and that their products meet these requirements.
- To plan and implement in conjunction with each outlet manager and chef effective food promotions.

EMPLOYEE HANDLING
- To assist Executive sous chef for recruitment and select chefs who are able to work within a decentralized management philosophy.
- To assist Executive sous chef with the selection of their respective employees.
- To train and develop each chef so that they are able to operate independently and creatively within their own profit centers.
- To assist Executive sous chef that kitchen training plans and training programs for their respective kitchens and that they consistently maintain discipline following hotel guidelines and local legislation.
- To ensure that kitchen plans and implements effective training programs for their respective employees in conjunction with the training manager and departmental trainers.

ADMINISTRATION
- To carry out “Executive sous chef”, duties in absent of Executive sous chef
- To conduct Kitchen Daily meeting with Executive sous chef

GENERAL
- To respond to changes in the departmental function as dictated by the industry, company or hotel.
- Ensuring all the food produced in kitchen meets food hygiene standard of the hotel and/or HACCP requirement.
- Accept additional or temporary assignment as instructed by superior from time to time.

RISK MANAGEMENT RESPONSIBILITIES

- Ensuring that all activities are performed in accordance with the Occupational Health and Safety (OH&S), EEO, Rehabilitation and Environmental procedures, legislation or good practice.
- Responding to and reporting any hazardous situations to Executive sous chef.
- Reviewing all tasks to assist in improving safety.
- Promoting OH&S, EEO, Rehabilitation and Environmental management with employees and contractors

OTHER DUTIES

- Perform duties outside the scope of the position in case of emergency, when called upon.
- Carry out any other reasonable duties and responsibilities as assigned.
- Attend meetings and training sessions as required.

Main Complexity/Critical issues in the Job
- Ensure all works carried out meet company's quality standards and requirements.
- Co-ordinate with clients, sub-contractors and consultants on all project matters.
- Ensure safe work procedures and environmental control measures at site.


Safety, Quality & Environment Responsibilities:

• Know and applies Accor APACHE security and evacuation procedures (in case of fire, etc.)
• Ensures the safety of the people and property within the office
• Applies the ISO 9001/14001 quality certification requirements that impact his/her role
• Adhere and support Accor’s commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc.) as well as Accor’s Planet 21 Charter and Commitments as applicable to the role,
• Monitor and oversight of Quality performances of your respective departments and teams following set annual objectives

Profile

Knowledge and Experience

• Minimum 5 years of relevant experience in the hotel industry, preferred in international hotel chains
• Strong user knowledge of Microsoft Outlook, Microsoft Office
• Strong knowledge in cooking for all kitchen area
• Strong knowledge in HACCP, Food Safety
• Knowledge in Food cost, how to write recipe in order to control quality

Competencies

• Good interpersonal skills with ability to communicate with all levels of employees
• Serviced oriented with an eye for details
• Good teamworking skills and able to work effectively and contribute in a team
• Good presentation and influencing skills
• Multicultural awareness and able to work with people from diverse cultures
• Flexible and able to embrace and respond to change effectively
• Ability to work independently and has good initiative under dynamic environment
• Self motivated and energetic

- In accordance to company policy

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