Sous Chef Theme Restaurant Job Desc
Job title : Sous Chef Theme Restaurant
Department : Kitchen F&B
REPORTING LINE
Report to : Executive
Chef
Responsible for : Fully
responsible of the Theme Kitchen production
COMMUNICATION LINES
Vertically :
Department Head
Horizontally : All kitchen and stewarding Staff
AUTHORITY
Over Money : None
Over Staff :
Has authority to direct the
all Theme kitchen brigade in accordance
with
Hotel policies procedures
GENERAL MISSION
To manage the Theme 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.
Under the general guidance of the Executive
Chef, in the implementation of the Standard Policies and Procedures of
the Food and Beverage Operation and administration.
RESPONSIBILITIES
1. Responsible
for the administration, operation and coordination of the Theme 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 Theme Kitchen
5. Responsible
for ensuring sufficient operating equipment and supplies for the production.
6. Responsible for establishing and
maintaining high sanitation standards in the Theme Kitchen
7. Responsible for providing functional
assistance to operation during peak periods and functions.
8. Responsible
for ensuring the Theme Kitchen is covered with management staff during
operation.
9. Responsible
for implementing special promotions and events for the Theme Kitchen, to attain
a profitable food and beverage operation in guidance with the Executive chef.
10. To set standards in for Production of the Theme
Kitchen Kitchen in line with company policies.
11. To achieve objectives set in key result area in the annual
PDR.
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
time.
2. BUSINESS MANAGEMENT
1. To
direct the activities of food quality, productivity and creativity to maintain
and improve standards according to menus, a'la carte, promotions and special
requirement
2. Schedules personnel
consistent with the volume of business and needs in service.
3. Identifies and solves
problems in a timely manner.
4. Capable of deciding the
level of authority and responsibility that can be delegated.
5. Carries out a firm and
fair employee treatment policy.
6. Prepares and submits
all reports required for the Theme
Kitchen, as dictated by Reporting system
7. Attends meetings and
training sessions organized by the Hotel management for the position.
8. To direct the
Theme Kitchen brigade in maximising all resources to achieve high
quality and excellent
All over cost control.
8. Prepare all food purchase requests for
the Theme Kitchen.
10. Prepare yearly training plan.
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 hold regular briefings, meetings with his team
the
best possible service to the guest.
4. ASSET MANAGEMENT
1. To ensure and follow up that equipment
faults are reported through a trouble report, to maintain effective working
environment.
2. 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 the Theme Kitchen staffs are aware of
hotel’s fire evacuation and emergency policies and procedure.
3. Ensure truth training that the Theme Kitchen staff are using all specific machinery in the
appropriate matter with the necessary protection tools.
4. Knowledgeable on first
aid, safety and security procedures affecting the food and beverage department.
6. HUMAN RESPONSIBILITIES
1. Coaches and counsels
Chef de party effectively.
2. Evaluates objectively
the performance of Theme
Kitchen staff.
3. Identifies training needs within Theme Kitchen staff an and implements employee
development and training program.
4. Prepares, conducts and
supervise training for Theme
Kitchen staff.
5. Motivates a strong team
amongst Theme Kitchen staff
7. MARKETING
1. Assists in establishing and
conceptualizes promotion Plan for the Theme Restaurant, including the
successful implementation.
8. TECHNICAL RESPONSIBILITIES
1. Knows and understands
the job description of amongst Food Theme Kitchen staff.
2. Establishes and implements all the food
and beverage policies and procedures in the Theme Kitchen
3. Recognizes good quality products and
presentation.
4. Maintains high
sanitation standard throughout the Theme Kitchen staff.
5. To
constantly strive for new innovative ideas in menu and new concepts of
production
6. Authorises store requisitions and minor purchases for
the Theme kitchen
7. To ensure
Bahrain Food Control Section Regulations are adhered to in detail and exceeded.
8. Directly handles day to day training in
the kitchens
9. Assist
the Executive Chef to initiate and prepare new menus with innovative ideas.
10. Identified
and report to the executive chef all food item wish are not up to the quality standard
11. Control
Food Sock in regard of freshness and expired date.
12. Understand all Hot Meals Production and
Cold Meals Production Process
10. 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.
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: Sous
Chef Theme kitchen DEPARTMENT: F&B
SKILLS ESSENTIAL DESIRABLE
EDUCATION Certified High School Education
QUALIFICATIONS Five Star Hotel Apprenticeship
EXPERIENCE Five years work experience in Five Star Hotels
in
different type of cuisine
1 year as a Sous Chef
INTERPERSONAL Mature leader, confident and fair
SKILLS Very good training and motivation skills
Original
and creative
COMMUNICATION Good level of English speech and writing
SPECIFIC Should be able to handle pressure
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 Specialise in grilled cooking
REQUIREMENT Knowledge of marinating recopies
Flexible and open minded
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
Signature:
[Employee] [Date] [Department
Head] [Date]