Kitchen - Sous Chef - International All Day Dining Restaurant

We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.

As a Sous Chef you are responsible for the smooth operation of the main / outlet kitchen with emphasis on quality, presentation within the guidelines of the standardized menus and employee training, whereby your role will include key responsibilities such as:

• Maintain the highest possible hygiene and maintenance standards. Ensure the highest degree in applied hygiene and food safety as per the ADFCA, HACCP guidelines to ensure that the food served to the Guest is of highest quality and standard
• Ensure that all dishes leaving the Kitchen are of appropriate portion and presented as per recipes and presentation standards set by the Outlet Chef
• Work in close cooperation with all other key departments in the Hotel to ensure a smooth operation
• Control the food cost by preparing / reviewing all store requisitions and direct purchases and ensure the accurate delivery of goods in order to achieve the budgeted profitability
• Attend required meetings and conduct daily briefings with your team members (in the absence of the speciality Outlet Chef) ensuring efficient communication, to run his kitchen smoothly
• Handle Guest complaints/suggestions/requests directly to achieve high Guest satisfaction
• Ensure Employee Development in your kitchen team in order to train/guide/motivate your team members to achieve highest quality standards set by the Employee Development Department and the  Department Head
• Plan effectively all FF&E and Operating equipment for Kitchen to ensure a smooth operation
• Conduct competition checks (as instructed) to assist the Hotel in being updated and competitive in the local market
• To maintain compliance with all policies and procedures of EHSMS.
• Identify risks/aspects, implement corrective action and arrange monitoring where required.
• Ensure relevant EHS information is provided and appropriate training is maintained.
• Maintain appropriate records as required for EHSMS.
• Conduct regular section meetings to discuss EHS issues and ensure consultative structure and colleague’s participation.
• Ensure that all reported incidents are investigated and all actions are reported to Department heads to prevent a similar occurrence.

Education, Qualifications & Experiences

You should have a professional kitchen apprenticeship or chefs training course and at least three years experiences in quality establishments along with excellent culinary skills. The ability to communicate well in English and a proven track of food preparation, presentation and preservation knowledge is an essential.

Knowledge & Competencies

The ideal candidate will be positively spirited and passionate about food and be committed to work together with the service team to deliver an amazing guest experiences every time. You will demonstrate energy and enthusiasm at work, be customer driven, ‘hands on’ and organized. You portray a strong, firm and fair effective leadership style and have proven the ability to work in a multicultural environment and under difficult condition, while possessing following additional competencies:

Understanding Hotel Operations

Effective Communication

Planning for Business

Supervising People

Understanding Differences

Supervising Operations

Teamwork

Adaptability

Customer Focus

Drive for Results