Job Brief The Fine Dining Sous Chef will create state-of-the-art culinary experiences for our guests, performed in a timely and complete manner and will ensure that our offerings are stylish, thoughtful, surprising and delivered with attention to detail.
DUTIES AND RESPONSIBILITIES: · Provides functional assistance and direction to the kitchen operation as assigned.
· To assist the chef de cuisine to achieve common goals on GSS, and EES.
· Assists to Chef de Cuisine and support in daily operation.
· conducts training daily and compiles the same in documents.
· Support with creative ideas in terms of amuse bouche, with recipes and cost.
· Controls and checks of the kitchen hygiene, cleanliness and maintenance of the equipment.
· Prepares misc en place checklist for special menu and events.
· Analyse and respond to guest feedback, guest satisfaction and associate satisfaction information; and give a positive commitment to continuous improvement of product and performance.
· To manage the kitchen in the absence of the chef de cuisine.
· To attend morning kitchen briefing in the absence of the Chef de Cuisine
· Minimize and control food wastage and portion size as per standard recipes.
· Assist chef de cuisine with food cost recipe, daily requisition and weekly market list.
· Assists chef de cuisine with monthly physical inventory with accuracy.
· Assists the Outlet Chef in supervising the functioning of all kitchen employees, facilities and costs to ensure maximum Food and Beverage department profit is achieved.
· Establish the Rota for the staff
· Assists the Outlet Chef in controlling and analyzing, on an on-going basis, the following:
- Quality levels of production and presentation in their respective areas.
- Guest satisfaction
- Cleanliness, sanitation, and hygiene.
- Ensures optimum performance in all of the above areas as assigned.
· Assists the Outlet Chef in the production, preparation and presentation of all food items to always ensure highest quality.
· Assists in maintaining effective employee relations.
· Assists with Banqueting when required.
· Assists the Outlet Chef in conducting formal and on-the-job training sessions for kitchen employees.
· Assists the Outlet Chef in the completion of market lists in accordance with Ephelia quality and quantity standards. Checks perishable food items received for quantity and quality standards.
· Informs daily the Outlet Chef of all relevant information in operational and personal matters, including information which does not require the Executive Chef’s action.
· Assists the Outlet Chef with inspections of physical aspects of all kitchen areas, cold rooms and equipment.
· Provides hands on supervision and assistance in all Kitchen areas assigned by Chef
· Performs related duties and special projects as assigned.
Candidate Requirements :
- A Culinary Diploma/degree from a recognized hospitality school preferred
- Previous experience as Sous Chef or strong Junior Sous Chef ( FINE DINING Kitchen ) experience.
- Minimum 3-4 years’ experience in FINE DINING culinary operations.
- Experience in a fine dining restaurant as a Sous Chef/Senior Chef De Partie within a 5-star Hotel environment
- Possess an understanding of various cooking methods, ingredients, equipment, and procedures.
- Experience in leadership is essential in this role.
- The level of service given while focusing intensely on the guest satisfaction
- Effective communication skills and pleasant personality are a must
- Be fully conversant with all health and safety and hygiene procedures
- Experience working in a multi-cultural environment.
- Organized and well planned.
- On job hands on chef, with skill competency
- Better gastronomical product knowledge.
- Able to work with speed and efficiency throughout maintaining positive attitude.
