REQ13077 Sous Chef (Open)

POSITION SUMMARY:

The Sous Chef is responsible for ensuring that the assigned Outlet operates as a successful profit center and production area by planning, organizing, directing and controlling food production in accordance with Melco standards. The Sous Chef takes ownership of kitchen operations for an Outlet in the absence of a Chef de Cuisine with a hands-on approach.

PRIMARY RESPONSIBILITIES:

Ensures the product consistency is attained and maintained regarding quality, appearance and tasteEnhances service to regular guests by adapting to personal taste and providing anticipatory serviceEnsures all employees perform the correct techniques and that they are familiar with relevant items and productsEnsures that all products and services are delivered accurately and in a timely manner while performing quality checks before serviceEnsures Chef de Cuisine is informed of daily operationsEnsures readiness of Outlet regarding item preparation, equipment operational state and area cleanlinessAssists to maximize employee productivity using proper allocation and flexible scheduling to meet the financial goals of the business as well as the expectations of the guestsAssists with the design of menus, food presentation, product and style of service to enhance customer satisfaction and repeat clientsTrains and develops the team as a primary objective, openly sharing knowledgeProvides guidance and support to team and colleaguesEnsures that Melco policies and procedures are strictly adhered to by all kitchen employeesPerforms regular inspections to kitchen equipment, ensuring operational condition and reports any damagesMonitors stock for daily operations and minimizes costs while promoting continual awarenessConducts daily briefing and ensures all relevant information is passed on appropriatelyEstablishes and maintains effective workplace relationshipsDemonstrates integrity, respect and empathy in all communicationsEnsures the kitchen exhibits the flair, creativity and constantly strives for ‘best in class’ quality standardsAttends meetings as requiredEnsures Food Safety Standards are maintained in line with company policy, or as directed by management

KEY PERFORMANCE INDICATORS:

Maintains food cost in assigned Outlet to parameters given by the Senior ManagementContinuous progress of Technical SkillsPositive Customer feedbackHygiene Standards are metStaff retention and development

QUALIFICATIONS:

Experience

Minimum 8 years professional kitchen experience with 4 years in a similar role in Five-star hotelsPre-opening of high-volume operations will be considered as an advantageExperience in a high-volume operation, working with international teamsRelevant experience in a variety of cuisines, or a specific style/cuisine as relevant to the positionProven ability to deliver ‘best in class’ cuisine, supported by awards and/or industry recognition
 

Education

Culinary diploma from an accredited schoolFood Safety training / certificate (ISO22000 preferred)Additional management qualification is an advantage
 

Skills

Hands-on, cuisine oriented primary skill setStrong management and leadership qualitiesCompetent with all basic Microsoft functions, including Word, Excel and OutlookGood understanding of food cost, how to calculate and manageGood understanding of menu engineering, how to read, modify and apply to menu writingQuality management and quality controlFluent communication in English and Greek is a must; any other language will be considered as a strong advantageBe able to demonstrate understanding of one’s own strength and weakness

   PERSONAL COMPETENCIES:

Achieves agreed objectives and accepts accountability for resultsDisplays a high commitment to delivering resultsLeads others to achieve business objectivesCommunicates effectivelyDisplays the highest level of integrityAbility to maintain discretionSelf-motivatedApproachable