Sous Chef - Main Kitchen

Industry:
Hotels
Department:
Chefs
Job Role:
Sous Chef
Level:
Management
Location:
Asia
Area:
Others
Salary Description:
Competitive
Posted:
19-Oct-19
Recruiter:
Raffles Hotels and Resorts
Job Ref:
VBB00824

SOUS CHEF - MAIN KITCHEN

Job Purpose
As a Sous Chef, you will be an ambassador for the exceptional cuisine that is hallmarks of our dining experience. Your warm, personal attention and knowledge of our outstanding Food and Beverage offerings makes guests of our restaurants and lounges feel unique and valued.

Key Interactions
Internally


• Managing Director

• Hotel Director

• Culinary Team

• Talent & Culture Team

• F&B Service Team

• Engineering Team

• Sales & Marketing Team

Externally

• Suppliers

• In House Guest

Primary Responsibilities
1 st primary responsibilities (Manage Daily operation of Culinary Team)


• Supervises the function of culinary areas to maximize the overall food & beverage departmental profit and exceed budgeted targets.

• Maintain quality and consistency levels of production and presentation.

• Consistently monitor all culinary expenses.

• Complete the scheduling of all colleagues, and ensure schedules are followed, and time sheets are accurate.

• Ensures all requisitioning and receiving standards are followed.

• Ensures waste is minimized through accurate ordering, adhering to established par levels, production, and waste standards.

• Ensure culinary team productivity through organization, training, coaching, and mentoring.

• Maintain and set sanitation, hygiene, and safety standards.

• Establishes and maintains effective colleague relations and inter-departmental working relations.

• In coordination with the Area Chef, implement and execute all menus as directed.

• Ensures all standardized recipes are utilized and followed by all culinary team members.

• Attends and contributes to all meetings called for.

• Other duties and responsibilities as dictated by the culinary leadership, not mentioned in this document.

• Relieves the Area Chef as needed.

Main Complexity/Critical issues in the Job

• Efficiency of quality customer service to all our guests.

• Management of the guest service experience / personalization.

• Management of guest complaints.

Profile
Knowledge and Experience


• Diploma/Degree in Culinary Arts or related discipline an asset.

• At least 5 years in the kitchen
• Fluent in English.

• Advanced knowledge of the principles and practices within the Food & Beverage/Hospitality profession.

• Advanced certification in safety and sanitation from an accredited institution.

• Computer literacy a must, with a strong knowledge of Word, Excel, Word, Outlook and PowerPoint.

Competencies


• Presentable, well groomed with leadership quality.
• Strong interpersonal and problem solving abilities
• Highly responsible & reliable
• Ability to work well under pressure and independently in a fast paced environment
• Ability to work cohesively as part of a team
• Ability to focus attention on guest needs, remaining calm and courteous at all times
• Excellent communication and organizational skills
• Able to develop strong work relationships with both Guests and Colleagues alike
• Must be able to handle a multitude of tasks in an intense, ever-changing environment while remaining calm and collective

• Must be flexible in terms of working hours

Contact Details:
Raffles Hotels and Resorts
Tel: .
Contact: HR Department

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