Sous Chef at Omoarega Consulting Limited

KEY RESPONSIBILITIES:

• Provide an efficient and positive culinary experience to guests, creating 'Ambassador Moments and leading to total guest and company satisfaction
• Second in command for the Galley operation
• Constantly analyse quality and cost of food production to ensure budgets are met
• Ensure safe food handling practices are enforced at all times
• Ensure food production follows the standards outlined in the Hotel Operations Manual
• Conduct random spot-checks and food tasting at various food preparation stations to ensure standards meet Ambassador Cruise Line requirements
• Spot-check all venues serving food on a daily basis ;
• Monitor all food orders to ensure portion control chart is followed at all times
• Monitor cleanliness of all galley areas by conducting daily inspections of all areas to ensure hygiene standards are maintained in line with company procedures and Public Health standards
• Ensure maintenance reports are compiled and faults recorded and followed up
• Have an open door policy for all F&B colleagues to ensure effective communication that allows colleagues to raise any concerns or issues they face
• Ensure all F&B colleagues working schedules are issued fairly and in line with Hotel Policies and rest hour requirements
• Conduct regular team meetings to allow colleagues to provide feedback and offer suggestions in improving team morale and working practices
• Lead by example by ensuring all company polices and procedures are always adhered to Provide a positive working environment by ensuring all colleagues are treated fairly and equally
• Lead and support a multi-cultural team, ensuring colleague satisfaction, productivity and retention
• Any other duties as reasonably requested by Executive Chef

Requirements

KEY ATTRIBUTES:

• Previous culinary experience in similar position
• Fluent in English - must have excellent oral and written communication skills
• Flexibility - must be able to work various times of the day, remain calm under pressure and have a can-do attitude
• Guest and service focused with a positive personality and professional attitude
• Ability to be on feet for long periods of time

Candidate Profile Education and Experience :

• High School Diploma; 4 years' experience in the culinary, food and beverage, or related professional area.
• 2-year Degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.