Sous Chef, Water Park

Salary Details

Salary Description: Competetive Salary Offered

Job Description For Sous Chef, Water Park

Description

Customer Service

• Assist in ensuring that department Colleagues deliver the brand promise and provide exceptional Guest service at all times.

• Ensure that Colleagues also provide excellent service to internal customers in other departments as appropriate.

• Handle all Guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.

• Maintain positive Guest and Colleague interactions with good working relationships.

• Ensure through effective supervision that all services in the Food and Beverage are always available and are carried out with utmost efficiency and courtesy as per the Departmental Operations Manual.

Financial

• Maximize Colleague 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.

• Focus 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.

• Ensure new technology and equipment are embraced, improving productivity while taking work out of the system.

• Provide input into the preparation and management of the department's budget.

• Assist in developing standard recipes which allow the restaurant to operate at an acceptable food cost and to ensure that the monthly forecasted Food Cost is achieved.

• Participate in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.

Operational

• Respond to the results of the Consumer Audit and ensure that the relevant changes are implemented.

• Assist in efficiently managing the department according to the established concept statement, providing a courteous, professional, efficient and flexible service at all times, following standards.

• Have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks assigned as per the standard set.

• Assign responsibilities to subordinates, implementing multi-tasking principles and check their performance periodically.

• Be a "hands - on" Manager and be present at all times in the operation.

• Implement a flexible scheduling based on business patterns.

• Establish and strictly adhere to the par stocks for all operating equipment, supplies, inventoried items, and to ensure that the outlet is adequately equipped.

• Control the requisitioning, storage and careful use of all operating equipment and supplies.

• Conduct daily pre-shift briefings to Colleagues on preparation, service and menu.

• Liaise within the Department on daily operations and quality control.

• Have a thorough understanding and knowledge of all related service and products and alternatives.

• Establish culinary standards specifically for the restaurant which meet the needs of the target market.

• Ensure that culinary standards comply with park policies & procedures.

• Use, wherever possible, locally and seasonally available products in menus and specials.

• Assist in developing menus, specials and signature dishes that meet the needs of the target market and are in line with the operating concept for the restaurant.

• Handle Guest enquiries in a courteous and efficient manner and report Guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with Guests.

• Be demanding and critical when it comes to operation standards.

Personnel

• Closely supervise the department Colleagues in the performance of their duties, ensuring this is in accordance with policies and procedures and applicable laws.

• Oversee the punctuality and appearance of all Colleagues, making sure they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the park and department's grooming standards.

• Develop the skills and effectiveness of all Colleagues through appropriate training, coaching, and/or mentoring.

• Assist in the training of Colleagues, ensuring they have the necessary skills to perform their duties with maximum efficiency.

• Supervise the Colleagues within the department, ensuring the correct standards and methods of service are maintained as stated in the Departmental Operations Manual.

• Support the implementation of The People Brand, demonstrating and reinforcing the park's Values and Culture Characteristics.

• Ensure Colleagues have a complete understanding of and adhere to Colleague rules and regulations.

• Ensure Colleagues follow all park, company, and local rules, policies, and regulations relating to fire and hazard safety, and security.

• Assist in conducting Colleague yearly performance appraisal.

• Ensure that all Colleagues maintain a high standard of personal appearance and hygiene at all times.

Other Duties

• Assist in ensuring that culinary activities are aligned with the respective Corporate Strategy, and that the park actions have been implemented where appropriate.

• Assist in the preparation and revision of individual Departmental Operations Manuals. • Conduct regular departmental communications briefings and meetings where required.

• Maintain the Daily Logbook.

• Assist in planning the outlet weekly roster and work schedules to ensure that the outlet is adequately staffed to handle the level of business. • Maintain outlet communication board.

• Submit all Guest / Colleague incident reports.

• Provide the detailed Product and Purchase Specifications for each item used in the Outlet.

• Ensure that the outlet is kept clean and organized, both at the front as well as the back of house. • Liaise and organize with assigned Stewards and the Chefs that the established cleaning schedules are strictly adhered to.

• Coordinate and issue all repair and maintenance job orders to ensure the proper maintenance of the kitchen and the kitchen equipment.

• Participate in the formulation of the Annual Marketing Plan and implement with each Outlet Manager and Catering Department effective sales and promotional activities to maximize revenues.

• Conduct monthly menu sales analysis so as to continuously tailor the menus to the Guest's taste and preferences. • Understand and strictly adhere to the Rules & Regulations established in the Colleagues Handbook and the park's policy on Fire, Hygiene, Health, and Safety. • Report for duty punctually, wearing the correct uniform and nametag at all times.

• Maintain a high standard of personal appearance and hygiene at all times.

• Maintain a good rapport and working relationship with Colleague in all other departments.

• Attend and contribute to all Colleague meetings, Departmental, Park, and Hotel training schedules, and other related activities.

• Fully support the Departmental Trainers function in the Department assigned.

• Undertake any reasonable tasks and secondary duties as assigned by the Executive Chef, Hotel.

• Respond to any changes in the department function as dictated by the park.

• Project at all times a positive and motivated attitude and exercise self-control.

• Have a complete understanding of the Department Operations Manual and Policies and Procedures.

Occasional Duties

• Assist in carrying out quarterly, bi-yearly, yearly inventory of operating equipment.

• Carry out any other reasonable duties and responsibilities assigned.

• Assume the function and responsibilities of Kitchen Duty Manager in accordance with the Kitchen Duty Roster.

Qualifications
Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands / Waterparks.

Qualification in Kitchen Production or Management will be an advantage.

Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

Experience in kitchen operations Basic knife skills and knowledge of food safety & hygiene.

Ability to work in high-pressure environments and assist in food preparation Basic reading, writing, and oral proficiency in the English language