Senior Sous Chef

Job Description

Key areas of responsibility:A professional chef who can produce menu and food items to meet the standards of the Head Chef with the aim of delighting and surprising our customers, on time and in the quantities needed. Maintain and go above the established standards of food hygiene, cleaning and food handling which meet current standards of legislation and compliance.CORE WORK ACTIVITIESEnsuring Culinary Standards and Responsibilities are MetManages kitchen shift operations and ensures compliance with all Food Beverage policies, standards and procedures.Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.Assists Executive Chef with all kitchen operations and preparation.Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.Assists in determining how food should be presented and creates decorative food displays.Maintains purchasing, receiving and food storage standards.Ensures compliance with food handling and sanitation standards.Performs all duties of kitchen managers and employees as necessary.Recognizes superior quality products, presentations and flavor.Ensures compliance with all applicable laws and regulations.Follows proper handling and right temperature of all food products.Operates and maintains all department equipment and reports malfunctions.Checks the quality of raw and cooked food products to ensure that standards are met.Leading Kitchen OperationsSupervises and coordinates activities of cooks and workers engaged in food preparation.Leads shifts while personally preparing food items and executing requests based on required specifications.Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.Encourages and builds mutual trust, respect, and cooperation among team members.Serves as a role model to demonstrate appropriate behaviors.Maintains the productivity level of employees.Ensures employees understand expectations and parameters.Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.Ensures property policies are administered fairly and consistently.Communicates performance expectations in accordance with job descriptions for each position.Recognizes success performance and produces desired results.Ensuring Exceptional Customer ServiceProvides services that are above and beyond for customer satisfaction and retention.Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.Sets a positive example for guest relations.Empowers employees to provide excellent customer service.Interacts with guests to obtain feedback on product quality and service levels.Handles guest problems and complaints.Maintaining Culinary GoalsAchieves and exceeds goals including performance goals, budget goals, team goals, etc.Develops specific goals and plans to prioritize, organize, and accomplish your work.Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.Trains employees in safety procedures.Managing and Conducting Human Resource ActivitiesIdentifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.Participates in the employee performance appraisal process, providing feedback as needed.Brings issues to the attention of the department manager and Human Resources as necessary.Additional ResponsibilitiesProvides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.Analyzes information and evaluating results to choose the best solution and solve problems.Attends and participates in all pertinent meetings.

Keyskills :
continental cuisinehotel managementproduct qualityquality standardsfood quality controlservicecustomer satisfactionguest relationsguest service