JOB ROLE

To assist the Sous Chef in leading & managing all activities within the hot kitchen section, ensuring compliance with set standards in quality, hygiene, productivity & guest satisfaction. Promote cross sectional effective communication with positive team spirit. Lead product improvement initiatives for smooth facility operation.

JOB RESPONSIBILITIES

• Assist the Sous Chef to manage productivity to meet growth in line with budget KPI targets
• Ensure food produced is of a sufficient quality & quantity to deliver customer satisfaction as judged by meal tasting panels & statistical analysis of customer feedback
• Ensure KPI targets on food cost percentage are achieved & waste management is controlled throughout product life cycle
• Monitor the work processes of direct & indirect reports ensuring maximum productivity & coordination of production across hot section Department
• Liaise with EHS department to ensure the levels of food hygiene within the operation are at least met or exceed regulatory & customer requirements
• Ensure that the resources of the hot sections are utilized in a way that supports the development of the catering facility to achieve any additional revenue streams
• Together with the Sous Chef promote on the job training & coaching of all subordinates with focus on improvement of relevant skills to enhance customer satisfaction levels
• Assist Sous Chef to maintain accurate recipe data to allow precise costing calculations & ensure approved recipes are followed throughout all kitchens
• Coordinate with relevant departments to ensure effective communication & support of logistical structure in delivery of end product.

REQUIREMENTS

• Minimum 4 years international experience in 5 star hotels and/or fine dining establishments in hot section.
• Formal catering certificate from recognized international institutes
• Detailed orientated with good communication skills and able to coach & training staff.
• Ability to make decision within high stress environment
• Consistently aware of latest trends in new kitchen technologies.