Senior Sous Chef
Rosewood Hotels and Resorts
Job Description *FRENCH CUISINE SPECIALTY PREFERRED*
KEY RESPONSIBILITIES
• Schedules working hours of all Kitchen staff with approval of Chef De Cuisine taking into consideration the volume of expected business. Arranges extra staff during high volume of business if unexpected business occurs or dismisses them earlier if business is slow. • Trains regularly all cooks and makes sure that they fulfill their given tasks at all times. • Accepts flexible working hours according to the business demand • Attends meetings and trainings required by the Executive Chef • Assigns in details, specific duties to Unit Chefs or subordinates and instructs them in their work. • Carries out full stock taking at the end of each month in collaboration with the Cost Control Department. • Insists on personal cleanliness and proper discipline of all employees under his direct supervision. • To be responsible with the Chef De Cuisine for the quality of all food prepared in the outlet assigned. Checks constantly all dishes for its taste, temperature and visual appearance. Makes sure that all dishes are uniformed and that established portion sizes are adhered to. • Reports to Executive Chef all staff matters, recommends promotions, transfers and all staff related points together with the Chef De Cuisine. • Checks with maintenance that all kitchen equipment is functioning properly Makes an attempt to prevent damage or loss of equipment. (Instructs staff on how to use kitchen equipment properly) • Prevents the use of spoiled or contaminated products in any place of food preparation and prevent employees who are ill or suffering from infection in taking part of food handling. • To be aware of all hotel polices & procedures • Maintains a friendly and pleasant attitude at all times towards his co-workers. Always wears a clean and tidy uniform, name badge and safety shoes. • To be familiar with the emergency procedure of the hotel. • Performs other duties as assigned by Executive Sous Chef or Chef De Cuisine • To be responsible for the daily order of food products and all internal kitchen transfers. • Manages time effectively by meeting deadlines on time. • Identifies and solves problems in a professional manner. • Completes the daily log book after duty and mentions all relevant information of the operation including complains. • Administers personnel action on leaves & overtime requests, disciplinary actions and commendation. While this job description is intended to be an accurate reflection of the duties involved in this position, the company reserves the right to add, remove or alter duties when business need dictates. CRITICAL SKILLS & QUALIFICATIONS • Experience: Ten Years’ of experience in the hotel industry. • Education: High school graduate and culinary school training. • General Skills: Must have full knowledge in cooking and presentation of food in all departments in this kitchen. Must possess a strong leadership quality, Training techniques, Proper communication and Organizational skills. Must have full knowledge of Sanitation requirements in handling foods. • Technical Skills: Knows and understands policies relating to his department and others, Recognizes good quality products and presentation, Checks and improves all service standards established by the company, Supervises staff activities to maximize revenue and minimized costs. Provides assistance to the staff when required during peak periods. • Language: English fluent verbally and in writing. Culinary French
KEY RESPONSIBILITIES
• Schedules working hours of all Kitchen staff with approval of Chef De Cuisine taking into consideration the volume of expected business. Arranges extra staff during high volume of business if unexpected business occurs or dismisses them earlier if business is slow. • Trains regularly all cooks and makes sure that they fulfill their given tasks at all times. • Accepts flexible working hours according to the business demand • Attends meetings and trainings required by the Executive Chef • Assigns in details, specific duties to Unit Chefs or subordinates and instructs them in their work. • Carries out full stock taking at the end of each month in collaboration with the Cost Control Department. • Insists on personal cleanliness and proper discipline of all employees under his direct supervision. • To be responsible with the Chef De Cuisine for the quality of all food prepared in the outlet assigned. Checks constantly all dishes for its taste, temperature and visual appearance. Makes sure that all dishes are uniformed and that established portion sizes are adhered to. • Reports to Executive Chef all staff matters, recommends promotions, transfers and all staff related points together with the Chef De Cuisine. • Checks with maintenance that all kitchen equipment is functioning properly Makes an attempt to prevent damage or loss of equipment. (Instructs staff on how to use kitchen equipment properly) • Prevents the use of spoiled or contaminated products in any place of food preparation and prevent employees who are ill or suffering from infection in taking part of food handling. • To be aware of all hotel polices & procedures • Maintains a friendly and pleasant attitude at all times towards his co-workers. Always wears a clean and tidy uniform, name badge and safety shoes. • To be familiar with the emergency procedure of the hotel. • Performs other duties as assigned by Executive Sous Chef or Chef De Cuisine • To be responsible for the daily order of food products and all internal kitchen transfers. • Manages time effectively by meeting deadlines on time. • Identifies and solves problems in a professional manner. • Completes the daily log book after duty and mentions all relevant information of the operation including complains. • Administers personnel action on leaves & overtime requests, disciplinary actions and commendation. While this job description is intended to be an accurate reflection of the duties involved in this position, the company reserves the right to add, remove or alter duties when business need dictates. CRITICAL SKILLS & QUALIFICATIONS • Experience: Ten Years’ of experience in the hotel industry. • Education: High school graduate and culinary school training. • General Skills: Must have full knowledge in cooking and presentation of food in all departments in this kitchen. Must possess a strong leadership quality, Training techniques, Proper communication and Organizational skills. Must have full knowledge of Sanitation requirements in handling foods. • Technical Skills: Knows and understands policies relating to his department and others, Recognizes good quality products and presentation, Checks and improves all service standards established by the company, Supervises staff activities to maximize revenue and minimized costs. Provides assistance to the staff when required during peak periods. • Language: English fluent verbally and in writing. Culinary French
Por favor confirme su dirección de correo electrónico: Send Email