Job Scope Summary:
As aSous Chef, you are responsible for overseeing and managing the daily operations of the coffee house and banquet kitchen to ensure efficient and smooth kitchen performance. You will follow company policies, standard recipes, and operational guidelines while maintaining proper stock control through store requisitions and kitchen market lists. The role includes staff scheduling to maximize productivity based on business levels, coordinating with the service team on daily reservations, and working closely with the Sales & Marketing team on upcoming events and BEO meetings. You are also responsible for ensuring food safety standards such asHACCPandFIFOare consistently implemented. Additionally, you will play an important role in developing and supporting kitchen staff while contributing to a positive and productive working environment.
Key Responsibilities:
- Report to duty on timein a clean uniform with neat appearance and maintain high standards of personal grooming and hygiene at all times.
- Be familiar with all hotel outletsand assist guests by providing directions or answering inquiries when required.
- Follow hotel rules, regulations, and emergency procedures, and adhere to the hotel employee handbook, hygiene, and safety policies.
- Assist the Executive Chefin daily kitchen operations, menu preparation, promotions, food display arrangements, and new dish recommendations.
- Ensure food quality and consistencyby following standard recipes, SOPs, and presentation standards for all dishes prepared in the kitchen.
- Maintain cleanliness and hygieneof the kitchen and ensure all kitchen equipment is properly maintained with minimal breakage.
- Monitor food supplies and stock, check deliveries against requisitions, assist in store requisitions, and support monthly stock-taking activities.
- Train and supervise kitchen staff, ensuring they have the necessary skills and maintain productivity, teamwork, and good working relationships with other departments.
- Support kitchen operations during busy periods, including working flexible hours, covering different kitchen sections, and assisting when business demands.
- Prioritize guest satisfactionby monitoring food production, ensuring adequate food supply for buffet and banquet operations, and gathering feedback from guests or organizers.
