Sous Chef at The Providence Hotel

• To assist the Executive Chef in the supervision of kitchen production, and to participate in the food production.  Ensures that the function provides the highest food quality consistent with cost control and profitability margins; hence maximise guest satisfaction and food profitability. 
• All work is carried out in line with the hotel’s guidelines, the departmental business plan, and corporate guidelines, and service concepts.

Essential Functions/ Success Profile

Working with Others

Exceed Customer Expectations

• Anticipate and take action to meet and exceed others needs and expectations
• continually search for ways to increase customer satisfaction
• thrive on providing service to others

Communicate with Others

• Speak clearly and listen effectively
• One-on-one and in group settings possess basic writing skills

Demonstrate Team Spirit & Cooperation

• Enjoy working with others to achieve common goals and objectives display upbeat attitude, even under pressure volunteer as needed to help ensure team success

Act with Professionalism & Integrity

• Conduct business respectfully ethically, and honestly
• Value the diverse background of others

Taking Responsibility

Take Ownership

• Be personally accountable for achieving results in a timely fashion and commit to follow-up take ownership of both positive and negative outcomes of work performance resolve problems without blaming others

Learn, Develop, & Adapt to Change

• Actively pursue self-development; learn from experience; modify behaviour based on feedback
• Demonstrate flexibility in handling change, unclear situations, shifting priorities, and new job requirements

Learn, Develop, & Adapt to Change

• Work without close supervision
• Use good judgment
• Make sure tasks are completed on time, without error, and up to quality standards
• Prioritize activities based on time and attention needed for completion

Attend to Detail

• Ensure all job duties are performed with care and attention to detail
• Personally check work to ensure accuracy
• Understand how the details affect the big picture
• Delivering Results

Demonstrate Functional Excellence

• Possess, apply, and continually develop the specific technical knowledge and job skills/requirements needed for effective job performance

Commit to Quality

• Ensure high quality, excellence, and value in work processes and outcomes produced with a commitment to meeting or exceeding standards

Follow Policies & Procedures

• Perform job tasks based on established policies and procedures
• Interpret and apply policy correctly in all situations

Take Direction

• Follow instructions with flexibility to shift priorities upon request
• Accept direction with a positive attitude and sense of urgency
• Understand and respect chain of command

Multitask

• Shift back and forth efficiently between two or more activities, balancing priorities effectively

ENERGY PRESERVATION

• Motivates and inspire others
• Takes ownership
• Drives continuous improvement
• Demonstrates financial acumen

Main Duties/ Tasks:

• Works in close cooperation with all other key departments in the hotel
• Prepares duty schedules in the kitchen operation
• Works hands on towards the timely kitchen preparations for all meal service periods in the outlets and Banquet activities
• Regularly tours through all Kitchens, Stores and other food production facilities ensuring the highest possible hygiene and maintenance standards and pushes for the highest degree in applied hygiene and food safety
• Monitors and correct the appearance (condition of uniform) and grooming of all assigned staff
• Evaluates the performance through PDR’s of the assigned team and recommends internal promotions
• Handles guest complaints directly if the situation requires
• Updated on all daily Banquet activities
• Drives together with the Executive (Sous) Chef all extracurricular events in the outlets as per the annual promotion activity calendar
• Controls the food cost by preparing / reviewing / all store requisitions and direct purchases submits them for signature and ensures the accurate delivery of goods
• Ensures that his / her immediate reliever is well informed about all relevant operational issues
• Directs the development of future Senior Chefs
• Conducts daily checks on the appearance (condition of uniforms) and grooming of assigned staff
• Conducts regular spot checks on expiry dates of food products
• Prepares hands on all menu changes and contributes to standardizing the presentation of all dishes
• Ensures that all dishes leaving the kitchen are of appropriate portion and well presented as per recipes and presentation standards
• Handles all food transfers out of the kitchen to other areas and ensures proper documentation
• Ensures the proper handling of all FF&E and operating equipment
• Participates in establishing the month end inventory in all areas
• Controls day to day all kitchen payroll related documents, prior to their signature and submission to the paymaster
• Attends meetings (on behalf) and conducts daily briefings with all key personnel if the situation requires, ensuring open communication lines
• Participates to meet the departments’ revenue budget and exercises the constant control of operational costs (food, labour, maintenance)
• Familiar with the company’s internal policies and all safety procedures
• Conducts competition checks (on instructions) to assist the company in being updated on local industrial activities

Other Duties/ Tasks:

• To ensure that all employees report for duty punctually wearing the correct uniform and name badge at all times.
• To assist in the building of an efficient team of employees by taking an active interest in their welfare, safety and development.
• To demonstrate pride in the workplace and personal appearance at all times when representing the hotel thus identifying a high level of commitment.
• To display a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues.
• To promote efficiency, confidence, courtesy and an extremely high standard of social skills.
• To ensure that all employees have a complete understanding of and adhere to the Hotel Employee Rules and Regulations.
• To ensure that all employees provide a courteous and professional service at all times.
• To undertake duties of the Duty Manager as dictated by Hotel’s Duty Managers Roster.
• To adhere to Company and Hotel rules and regulations at all times.
• Ensure that incidents/ accidents are reported without any delays
• Ensure that QHSE [Quality, Health, Safety and Environment] – FSMS [Food Safety Management System] related training programs are executed
• identify training requirements of employees and coordinate with concerned trainers (internal) to execute training 
• Ensure that QHSE – FSMS related records are maintained and updated
• Participates in incident investigation process
• Plans and coordinate with OH&S officers to conduct mock drills with respect to Occupational health & safety
• Understands the requirements of basic food hygiene and personal hygiene
• Shall maintain the work areas neat and tidy
• Participate in trainings related to Food Hygiene & HACCP

If responsible complete various checklists/ records associated with work 

Personal Requisite

• Language:    Fluent in English, multilingual ability preferred.
• Education:    BA would be an advantage, High school diploma
• Experience:    Several years’ experience in overall operation
• Computer knowledge:    MS Office applications, Time-Keeping Software, MICROS and other software required
• Personal appearance:    The uniform should be worn with pride and dignity.
• The uniform must be kept clean, tidy and well maintained. 
• Any careless use, wilfully or negligently, will be the sole responsibility of the employee, which will have to cover all expenses related to the repair/ replacement or additional cleaning outside the regular one.
• The personal appearance according to the  Hotel standard must be adhered to at all times.