Jumat, 30 Maret 2012

Executive Sous Chef Job Desc


Job title                                  :               Executive Sous Chef         
Department                                          :               Kitchen F&B

REPORTING LINE                         

Report to                                               :               Executive Chef 
Responsible for                    :               Fully responsible of the Coffee House production

COMMUNICATION LINES

Vertically                                               :               Department Head
Horizontally                                         :               All kitchen and stewarding Staff

AUTHORITY

Over Money                                         :               None
Over Staff                                             :               Has authority to direct all kitchen and stewarding Staff in accordance               
                                                                with Hotel policies procedures
                                               
GENERAL MISSION

Manages the Coffee House kitchen according to set standards and to ensure smooth functioning, customer satisfaction and high levels of sales and profits in line with company policies and regulations.

Assist the Executive Chef in the overall running of the kitchen operations in the  RESORT
And responsible of the daily kitchen operation in absence of the executive chef.

RESPONSIBILITIES

1.       Responsible for the administration, operation and coordination of the Coffee House kitchen
2.       Responsible for guiding the Chef de party and in the performance of their jobs in accordance to Hotel policies and procedures.
3.         Responsible for achieving financial goals, by minimizing costs without compromise in the quality.
4.       Responsible for implementing the Policies and Procedures in operating the Coffee House Kitchen
5.         Responsible for ensuring sufficient operating equipment and supplies for the production.
6.         Responsible for establishing and maintaining high sanitation standards in all food preparation area
7.         Responsible for providing functional assistance to operation during peak periods and functions.
8.       Responsible for ensuring the Coffee House Kitchen is covered with management staff during operation.
9.       Responsible for implementing special promotions and events for the Coffee House Restaurant, to attain a profitable food and beverage operation in guidance with the Executive chef.
10.     To set standards in for Production of the Coffee House Kitchen in line with company policies.
11.       To achieve objectives set in key result area in the annual PDR.
12.       Responsible for all kitchen’s operation in the absence of the Executive chef.










1. CUSTOMER SERVICE

1.       Communicates effectively with guests, clients, government officials and other important individuals to ensure satisfaction in product.
2.       Produce fresh, quality and tasty food, well presented in a hygienic environment to ensure guest satisfaction at all times.

2. BUSINESS MANAGEMENT

1.       Monitors budget via food costs, weekly and monthly financial statements and  manpower report.
2.         Conducts effective meetings as scheduled, with all food and beverage outlet heads.
3.         Schedules personnel consistent with the volume of business and needs in service.
4.         Identifies and solves problems in a timely manner.
5.         Capable of deciding the level of authority and responsibility that can be delegated.
6.         Carries out a firm and fair employee treatment policy.
7.         Prepares and submits all reports required from Food preparation department, as dictated by
            Reporting system
9.         Attends meetings and training sessions organized by the Hotel management for the position.
10.       To direct kitchen brigade in maximising all resources to achieve high quality and excellent
all over cost control.
11.    Prepare all food purchase requests for the Coffee House Kitchen.          
12.    Prepare yearly training plan.                                 
13.    Closely works together with the Executive Chef on development of the department according to     
        divisional objectives.           

3. COMMUNICATION

1.         Reports to the Ex. Chef.
2.       Communicates effectively with guests, subordinates, immediate superior and other department heads.  Capable of expressing clearly, listening and absorbing information
3.         To co-ordinate with purchasing the supply of products according to the requirements of the operation.
4.         To keep teamwork as daily way of scheduling staff for food preparation and communication.

4. ASSET MANAGEMENT

1.         Ensure that all operational equipment is use to its appropriate function and well maintained
2.       To ensure and follow up that equipment faults are reported through a trouble report, to maintain effective working environment.     
3.         Provide the appropriate training to all Food Preparation and Stewarding staff for all specific machinery
4.         To achieve maximum utilization of material, equipment and staff for quality and food cost control.


5. SECURITY & SAFETY

1.       Be aware of hotel’s fire evacuation and emergency policies and procedure
2.       Ensure truth training that all Food Preparation and Stewarding staff is aware of hotel’s fire evacuation and emergency policies and procedure.
3.         Knowledgeable on first aid, safety and security procedures affecting the food and beverage department.






6. HUMAN RESPONSIBILITIES

1.         Interviews, hires and orients effectively for Food Preparation and Stewarding staff.
2.         Coaches and counsels Sous-Chef and chief steward effectively.
3.         Evaluates objectively the performance of Sous-Chef and chief steward and staff.
4.         Identifies training needs within food preparation section and stewarding and implements employee
            Development and training program.
5.         Prepares, conducts and supervise training for Sous-Chef and chief steward and staff.
6.         Motivates a strong team amongst Food preparation and stewarding staff.


7. MARKETING

1.       Assists in establishing objectives and strategies in the annual Marketing Plan, conceptualizes promotions for all food and beverage outlets, including the successful implementation.
2.         Get culinary coverage in local news paper.


8. TECHNICAL RESPONSIBILITIES

1.         Knows and understands the job description of amongst Food preparation and stewarding.
2.       Establishes and implements all the food and beverage policies and procedures in the all the kitchen and stewarding area.
3.         Recognizes good quality products and presentation.
5.         Maintains high sanitation standard throughout the all food preparation area.
6.         Provides assistance in the outlets when required during peak periods.
7.         To facilitate and formulate action plans for BQT functions, Outside Catering and internal
special projects.
8.         To constantly strive for new innovative ideas in menu and new concepts of production.
9.         Approves yearly promotion plan.
10.       Authorises all food purchase requests.
11.       To ensure Bahrain Food Control Section Regulations are adhered to in detail and exceeded.
12.       Directly handles day to day training in the kitchens in co-ordination with outlet and section supervisors.
13.       To initiate and prepare new menus for ala carte in the outlets with innovative ideas.
14.       Identified and report to the executive chef all food item wish are not   up to the quality standard
15.     Control via inventory in collaboration with F&B Controller and Sous chef all Food Storage in regard of freshness and expired date.
16.     Inspect on regular basis food delivery to impact quality and freshness.
17.       Understand all Hot Meals Production and Cold Meals Production Process.   
18.    Submit recipe fiche technique to Executive Chef before implementing any new menu Item.

9. REPRESENTING HOTEL TO THE COMMUNITY

1.       At all times whilst representing the hotel, act in a professional, decorous manner ensuring proper representation of the Hotel.
2.       Participates and attains membership in association and other community projects related to the hotel and restaurant industry to improve Hotel’s image and for the product and service.
3.          Interacts with clients, guests, government officials, suppliers and other important individuals
            in the community in promoting the facilities and services of the hotel.








10. DIVULGING OF HOTEL INFORMATION

1.       The Hotel requires that you will not (during or after your employment) without the hotel writing consent, divulge every information concerning the Hotel or any associated hotels or any of their dealing, transaction or affairs which may come to your knowledge during or in the course of your employment with the Company.


11. TEMPORARY MISSION

1.         May be rotated to different Kitchen and other temporary task within the Hotel.

                                 

         


PERSON SPECIFICATIONS


                               
POSITION:          Executive Sous Chef                                          DEPARTMENT: F&B


SKILLS                                                ESSENTIAL                                                                        DESIRABLE                      

EDUCATION                       Two years hotel school diploma
QUALIFICATIONS          Three year apprenticeship in four                                                                                  
                                                                Star Hotel.

EXPERIENCE                   2 years experience as a sous chef                    From a Mediterranean restaurant
                                                               
                                                               
INTERPERSONAL           Mature leader, confident and fair
SKILLS                                                Very good motivation and development skills
                                                                Good training skills

COMMUNICATION         Good written and verbal English                      French
                                                                Skill able to get along with people
                                                                At all levels

SPECIFIC                                            Should be able to handle pressure
                                                                Good Knowledge of Mediterranean cuisine
                                                                Minimum age 25 years

PRESENTATION                              Well groomed and presentable
                                                                 at all times. Practice good hygiene

PHYSICAL                                          Mentally alert, able to work
                                                                long hours and to handle
                                                                pressure

OTHER                                                Food and Hygiene knowledge
REQUIREMENT                              

MISCELLANEOUS

WORKING                          Well maintained Kitchen
CONDITIONS                     Healthy and Hygienic
                                                Open, friendly environment
                                                with responsibilities and pressure
                                               
WORKING                          Flexible hours in accordance with job requirement
HOURS                                 should not fall into a routine.


Signature:                                                                                                                               
                                               
                                [Employee]  [Date]                                              [Department Head] [Date]
   

                               


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