SOUS CHEF
SOUS CHEF
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1 Vacancy
Job Description
Operation
- Assign in detail specific duties to all employees under his/her supervision and instructs them in their work.
- Ensure personal cleanliness and proper deportment of all team members.
- Work closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage.
- Discuss with the Executive Chef and recommends menu price adjustments.
- Check the taste temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.
- Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner.
- Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food.
- Suggest new recipe/products which may improve quality of food or lower food cost.
- Check the maintenance of all kitchen equipment.
- Adhere to safety health security and loss control policies and procedures.
Team Management
- Motivate supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization.
- Interview select and recruit team members.
- Identify and develop team members with potential.
- Conduct performance review with the team.
- Develop conduct and maintain records of all staff training programs for team members focusing on their development needs providing them with new skills to meet the changing needs of the business.
- Prepare weekly staff schedules keeping in mind anticipated business operating budgets and standards of service.
Other Responsibilities
- Be well versed in hotel fire & life safety/emergency procedures.
- Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP).
- Attend all briefings meetings and trainings as assigned by management.
- Maintain a high standard of personal appearance and hygiene at all times.
- Perform other reasonable duties assigned by the assigned by the Management.
Qualifications :
- Diploma from a reputable Hospitality Management / Culinary school preferred.
- Additional certification(s) in Food & Beverage will be an advantage.
- Minimum 3 years of experience in managing food production & culinary operations in a hotel/restaurant.
- Excellent reading writing and oral proficiency in English language.
- Ability to speak other languages and basic understanding of local languages will be an advantage.
- Good working knowledge of MS Excel Word & PowerPoint.
- High degree of professionalism with sound human resources management and business acumen capabilities.
Additional Information :
Join us at Accor where life pulses with passion!
As a pioneer in the art of responsible hospitality the Accor Group gathers more than 45 brands 5600 hotels 10000 restaurants and lifestyle destinations in 110 countries. While each brand has its own personality where you will be able to truly find yourself they all share a common ambition: to keep innovating and challenging the statusquo.
By joining us you will become a Heartist because hospitality is first and foremost a work of heart.
You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow to fulfil yourself to discover other professions and to pursue career opportunities in your hotel or in other hospitality environments in your country or anywhere in the world!
You will enjoy exclusive benefits specific to the sector and beyond as well as strong recognition for your daily commitment.
Everything you will do with us regardless of your profession will offer a deep sense of meaning to create lasting memorable and impactful experiences for your customers for your colleagues and for the planet.
Hospitality is a work of heart
Join us and become a Heartist.
Remote Work :
No
Employment Type :
Fulltime
Employment Type
Full-time
