Senior Sous Chef

Duties and Responsibilities:

Leadership

· Set a good example for the rest of the team members based on your performance.

· Recognize outstanding individual performance in your department and deal with substandard performance fairly, immediately and constructively.

· Give clear, concise directions, provide support and supervision to ensure that directions are properly executed.

· Seek responsibility and take responsibility for your actions and the actions of those reporting to you.

· Establish a climate of motivation and enthusiasm in your department.

· Constantly seek to develop the expertise of those reporting to you.

· Have a deep understanding of the hotels Vision and integrate this into your actions.

· Actively participate in department's revenue generating and cost control strategies.

· Understand the policies and procedures pertaining to your departments operation.

· Exercise moral judgement, imagination and courage in the practice of leaderships.

Budgeting and Finance

· Monitor the department's costing and discuss proactive corrective action with the F&B Management.

· Control costs whilst ensuring that the hotel exceeded the guests' expectations.

Marketing

· Have an understanding of the hotels market segment and their expectations.

· Know your current and potential competitors.

· Understand the product image the company aims to project and ensure that image is reflected in every aspect of the manner in which you manage your department.

Rap

· Communicate in a friendly, tactful and professional manner with colleagues, suppliers and team members.

· Be informed and keep your supervisor informed of all matters that may affect your work, the hotel's service or reputation.

· Always present a clean and tidy appearance in accordance with the hotel's grooming standards.

Open Mind

· Be flexible and open to change in your job responsibilities, and/or roster to meet business needs.

Care

· Always extend friendly and caring service to colleagues that walks through our door.

· Be a team player and maintain good relationships with team members.

· Care about your work environment and make sure it is tidy and well maintained.

· Your work is important. Pay attention to detail and do every task to the best of your ability.

Attitude

· Seek responsibility and take responsibility for your actions.

· Understand the Employee Handbook and comply with the standard it outlines.

· Be reliable and ensure you are at work on time.

· Know your job and constantly seek to develop your expertise by participating in company sponsored rehearsal programs.

· Carry out all professionally reasonable instructions given by your supervisor and use your initiative in the absence of instructions (your supervisor may not always be around to instruct you what to do)

Communication

· Communicate effectively within the organization at all levels using the most appropriate communication method for the matter concerned.

· Conduct daily, concise, well-prepared briefing with the team members and ensure follow-up.

· Seek communication with guests and keep abreast of their needs and expectations of our service.

Technical Competency

· Lead or otherwise facilitate the transfer the of information regarding priorities, assignments and problem solving at the various briefing sessions each day.

· Ensure all team members under your supervision are scheduled according to the hotel's level of business and daily check staffing availability.

· Report all incidents and accidents and update the daily logbook.

· Ensure implementation of quality standards and all policies & procedures related to your department.

· Have a good understanding of the hotel's emergency procedures and ensure implementation of those related to your department when required.

· Ensure all opening and closing duties are implemented in accordance with established standard.

· Minimizing spoilage and wastage.

· Ensure a clean kitchen, hygienic procedures and high safety standard.

Job Type: Full-time

Benefits:

• Professional development

Work Location: In person