Sous Chef

As the Sous Chef, you will be responsible for performing the following tasks to the highest standards:

- Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant. - Work seamlessly with recipes, standards and plating guides.
- Maintain all HACCP aspects within the hotel operation.
- Use appropriately all equipment, tools and machines.
- Focus on constant improvement of training manuals and SOPs.
- Participate actively in quality initiatives such as daily Chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.
- Work on offsite events when requested.
- Complete tasks and jobs outside of the kitchen area.
- Assist in inventory taking.
- Knowledgeable of hotel’s occupancy, events, forecasts and achievements.
- Prepare menus as requested, in a timely fashion.
- Work on new dishes for food tastings and photo taking.
- Control stations within the kitchen.
- Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
- Effectively respond to guests’ requests.
- Learn and adapt to changes.
- Be receptive to constructive feedback.
- Purchase for and control production.
- Maintain at all times a professional and positive attitude towards team members and supervisors.
- Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
- Coordinate, organize and participate in all production pertaining to the kitchen.
- Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.
- Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you. - Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
- Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.
- Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities.
- Exercise maximum control on wastage to achieve optimum profitability.
- Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems.
- Prepare the necessary work orders for the Engineering department.
- Ensure that recipes and costings are established and updated.
- Monitor food quality and quantity to ensure the most economical usage of ingredients.
- Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.
- Select team members who display qualities and attributes that reflect department standards.
- Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.
- Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.
- Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area.
- Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction.
- Review all timesheets to ensure that team members’ work times and meal breaks are accurate.
- Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.
- Ensure that team members have a complete understanding of and adhere to the hotel’s team member rules and regulations.
- Carry out any other reasonable duties and responsibilities as assigned.

To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
- High School graduate or above.
- 5 years as cook in a Chinese / Banquet / Main / Pastry Kitchen in a 5-star category hotel or individual restaurant with high standards.
- At least 3 years as a Chef de Partie or 1 year equivalent position in an international brand hotel.
- Possess a valid health certificate.
- Knowledgeable with cooking techniques such as boiling, frying, stewing, reduction, simmering, steaming, baking, soup making, and dry goods preparation (for Chinese / Banquet Kitchen).
- Possess a variety of boiling, frying, stewing, reduction, simmering, steaming, baking, boiling, barbeque and dressing techniques (for Main Kitchen).
- Have a variety of pastry, chocolate and bread making techniques (for Pastry Kitchen).
- A dynamic and creative individual who brings a vast and varied experience in culinary arts, menu design and food promotions.
- A hands-on trainer who coaches and leads by example, motivates and impresses upon the team the right attitu