The Sous Chef is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. He is expected to provide training for all staff; meet Atana quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.
DUTIES & FUNCTIONS
Work with other other kitchen staff and keep them informed of any issues as they arise.
Keep immediate Chef de Cuisine fully informed of all problems or matters requiring his attention.
Coordinate and monitor all phases of loss prevention in the kitchen area.
Prepare and submit required reports in a timely manner.
Monitor quality of all food product and presentation.
Oversee all aspects of the daily operation of the kitchen and food production areas.
Respond to guest complaints in a timely manner.
Conduct staff performance reviews in accordance with Atana Hotel standards.
Know and enforce all local health department sanitation laws.
Know how to compute daily food cost.
Work with the Director of F&B to create and implement menus.
Assess food portion size, visual appeal, taste and temperature of items served.
Check all stations at the end of every shift for proper food storage and sanitation.
Check food purchases for proper ordering, quality and price structure.
Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report.
Prepare daily food production sheets.
Cut meat, poultry, seafood according to daily business.
Education & Experience:
At least 4 years of related progressive experience; or a culinary graduate with at least 2 years of progressive experience in a hotel or a related field.
Must have knowledge of F&B preparation techniques, health department rules and regulations, laws and regulations.
Long hours sometimes required.
Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
Maintain a warm and friendly demeanor at all times.
Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
Must be able to multitask and prioritize departmental functions to meet deadlines.
Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
Maintain regular attendance in compliance with Atana Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.
Maintain high standards of personal appearance and grooming, which include wearing nametags.
Comply with Atana Hotel Standards and regulations to encourage safe and efficient hotel operations.
Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
Must be able to maintain confidentiality of information.
Perform other duties as requested by management.
Job Type: Full-time
Local candidates only:
Related Work Experience (of 4-6 years): 4 years