TITLE : Sous Chef
DEPARTMENT : Food & Beverage Production
REPORTS TO : Executive Sous Chef
________________________________________________________________________
General Responsibilities:
Ø Anticipate guest needs wherever possible and uses guest name during interactions.
Ø Assist with mise-en-place for his/her assigned station/section.
Ø Ensure has acknowledged handovers from previous shifts.
Ø Maintains the orderliness and cleanliness of the work stations, buffet area, etc.
Ø Possesses good product knowledge including types of rooms, resorts facilities, restaurant operational hours, special functions and events held at the resort.
Ø Follows immaculate grooming standards in line with the resort’s grooming policy.
Ø Should be well versed of the departmental BRISOP (Brand Rosetta Integrated Standard Operating Procedures)
Specific Responsibilities:
Ø Interacts with guests to take feedback on product quality and service levels.
Ø Responds to guest problems and resolve the same.
Ø Able to make recommendations to the Executive Chef regarding succession planning.
Ø To ensure that guests are always receiving an exceptional dining experience representing true value for money.
Ø Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.
Ø Ensure that all culinary operations manuals are prepared and updated.
Ø Ensure that the Department’s overall operational budgets strictly adhere too.
Ø Ensure that all relevant banquet set-ups are prepared ahead of guest arrival and in adherence to resort standards.
Ø Be aware of new items, which are introduced onto the market and keep up with the lasted product trends.
Ø Ensure that the overall culinary department is motivated and that positive feedback on work performance is given.
Ø Be familiar with property safety, first aid and fire, and emergency procedures and operate equipment safely and sensibly.
Ø Suggests quality room amenities for regular and festive days as per the resort standards.
Ø Responsible for maintaining the food cost under the budget without compromising the quality.
Ø Implements the resort and department regulations, policies and procedures.
Ø Follows FSMS and HACCP standards and personal hygiene at all times.
Ø Attends and participates in daily briefings and other departmental meetings as per schedule.
Ø Attends and participates in training sessions as per the departmental training scheduled.
Ø Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
Ø Responsible for achieving a score of 90% in RENARD audit for Food Production operations and take necessary action for the shortcomings for standard compliance.
Ø Carry out any reasonable duties as instructed by the Executive Sous Chef.
JOB SPECIFICATION
Knowledge & Skills
Disposition /Personality
Great Interpersonal skills
Presentable and pleasant
Should possess knowledge of FSMS (Food Safety Management System)
Possesses a good eye for detail
Cost-conscious, guest and quality-oriented.
Able to work independently with minimal supervision
Able to train the team on technical skills
Self-motivated, positive attitude, team player
Ability to perform effectively when there are significant pressure peaks
Willing and able to work in different shifts and extra hours on occasions to complete tasks
Proficient in MS Office
Presentable and pleasant
