Sous Chef

WHY THIS JOB EXISTS

• To serve the needs of the business our guests and our colleagues by assisting in the management of overall kitchen operations at the hotel.
• Members of the Kitchen Department are responsible for ensuring that all visitors to the hotel are delighted by the quality creativity and variety of our food and beverage offerings in every area of the hotel and that F&B is regarded as a strong point of differentiation for the hotel in its local market.
• At AVANI Lesotho Hotel we are proud to represent our hotel and our country to guests from all over the world. We treat our guests and our colleagues with respect and work hard together to deliver the highest quality of service to all.

KEY DUTIES AND RESPONSIBILITIES

Please note that this is not an exhaustive list of everything that needs to be done. AVANI Lesotho Hotel employees always find new ways to look after the business their guests and their colleagues. Within this the key responsibilities for this position are:

Planning and Organizing:

• To work with the Executive Sous Chef in completing the Food & Beverage department input into the overall hotel strategic plans.
• Operations and Product Quality
• Analyze local market needs and trends and support the definition of the hotels overall Food & Beverage offering.
• Manage menu preparation and pricing in line with the stated F&B objectives of the hotel and the brand.
• Develop new menus and food items to meet the taste and dining requirements of the guests. Maintain sensitivity to local cultural traditions and adhere to religious beliefs in preparation and services of all food on premises.
• Oversee the preparation and presentation of food products to ensure maximum quality at all times.
• Implement procedures to minimize wastage and overproduction.
• Ensure standards of presentation and preparation of food items meet hotel & brand standards.
• Lead Task Force Missions on behalf of the hotel to support the opening of new AVANI Lesotho Hotel /MINT properties and other special events catered by Minor International
• Manages kitchen shift operations and ensures compliance with all Food & Beverage policies standards and procedures.
• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
• Assists Executive Sous Chef with all kitchen operations and preparation.
• Prepares and cooks foods of all types either on a regular basis or for special guests or functions.
• Develops designs or creates new applications ideas relationships systems or products including artistic contributions.
• Assists in determining how food should be presented and creates decorative food displays.
• Maintains purchasing receiving and food storage standards.
• Ensures compliance with food handling and sanitation standards.
• Performs all duties of kitchen managers and employees as necessary.
• Recognizes superior quality products presentations and flavor.
• Ensures compliance with all applicable laws and regulations.
• Follows proper handling and right temperature of all food products.
• Operates and maintains all department equipment and reports malfunctions.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Provides services that are above and beyond for customer satisfaction and retention.
• Manages daytoday operations ensuring the quality standards and meeting the expectations of the customers on a daily basis.
• Sets a positive example for guest relations.
• Empowers employees to provide excellent customer service.
• Interacts with guests to obtain feedback on product quality and service levels.
• Handles guest problems and complaints.
• Follow proper food handling/holding procedures to include the maintenance of the HAACP temperature thresholds of all food products.
• Communicate food cost percentage to the team and ensure compliance.

Departmental Leadership with the Executive Sous Chef

• Ensure that that Kitchen professionals are fully aware of hotel F&B strategy and that their products meet these requirements.
• Direct and coordinate the daily activities of all the hotels kitchens.
• Coach and guide new members of the team putting in place proper orientation training and ongoing training and development for team members.
• Identifies the developmental needs of others and coaching mentoring or otherwise helping others to improve their knowledge or skills.
• Manage relationships and contracts with suppliers.
• Support and facilitate staff participation in local national and international competitions.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Utilizes interpersonal and communication skills to lead influence and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust respect and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviors.
• Maintains the productivity level of employees.
• Ensures employees understand expectations and parameters.
• Establishes and maintains open collaborative relationships with employees and ensures employees do the same within the team.
• Ensures property policies are administered fairly and consistently.
• Communicates performance expectations in accordance with job descriptions for each position.
• Recognizes success performance and produces desired results.
• Improves service by communicating and assisting individuals to understand guest needs providing guidance feedback and individual coaching when needed.
• Participates in the employee performance appraisal process providing feedback as needed.
• Brings issues to the attention of the department manager and Human Resources as necessary.
• Achieves and exceeds goals including performance goals budget goals team goals etc.
• Develops specific goals and plans to prioritize organize and accomplish your work.
• Trains employees in safety procedures
• Complete daily food safety and hygiene audit to ensure compliance.
• Conduct daily briefing sessions and 15 minutes minor bytes to ensure compliance with food safety and hygiene standards.
• Schedule and assist team members to complete their online training as well as classroom training as per training calendars.

Health Hygiene & Safety

• Maintain the highest standards of Food Hygiene and adherence with all Health and Safety standards.
• Report and take appropriate action to correct any health or safety hazard.
• Liaise with Engineering regarding maintenance and repairs of equipment.
• Check and ensure the proper storage of raw and processed food items including the condition of food in freezers.
• Instruct staff on all emergency measures in case of accident and have a first aid kit available and stocked in the kitchens in collaboration with hotels clinic.
• Ensure all work areas in the kitchen are kept tidy and clean.

HOW YOU CAN SUCCEED IN THIS ROLE

Within AVANI Lesotho Hotel the topperforming people who do this job always demonstrate the following attitude:

Working with Others:

• They always try to anticipate and exceed the needs of customers and colleagues.
• They use their own initiative and good judgement to solve problems in a calm and efficient way.
• They enjoy working with others to achieve common goals. They volunteer as required to ensure the success of the team.
• They act with personal professionalism and integrity at all times.

Taking Responsibility:

• They always conduct business honestly and fairly. They keep sensitive information confidential.
• They can prioritize their workload effectively and be organized and structured at work.
• They manage their time and pay attention to detail. They know their jobs and are able to work without close supervision.

• They display a positive attitude even under pressure. They personally check their work to ensure its accuracy.

Delivering Results:

• They are committed to meeting and exceeding all performance standards.
• They constantly look to develop their own professional skills and abilities.
• They perform job tasks in line with established policies and procedures.
• They always try to provide a topquality experience to all our guests.

Qualifications :

MINIMUM REQUIREMENT

• Diploma in Food Principles and Cooking /Culinary Arts
• Minimum 5 years Experience in the culinary food and beverage or related professional area.
• Strong supervisory and managerial skills with a handson approach and leadbyexample work style.
• Commitment to delivering exceptional guest service with a passion for the hospitality industry.
• Ability to find creative solutions with proven problemsolving capabilities offering support where required.
• Personal integrity with the ability to work in an environment that demands excellence time and energy.
• Experience of working with IT systems on various platforms
• Strong communication skills

Additional Information :

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Remote Work :

No

Employment Type :

Fulltime