Senior Sous Chef at Sportsview Hotel

ROLES AND RESPONSIBILITES

• Develop and implement kitchen performance standards and other specifications in the line with best practice and ensure compliance to such standards by the kitchen team.
• Document and implement standard operating procedures (sops), review and initiate any remedial action as and where needed.
• Continually monitor and control the usage of supplies and operating equipment and ensure that inter-departmental and intra-departmental controls are maintained.
• Monitor kitchen opening and closing duties including requisition of provisions
• Requisition of food stock items from the store, receive deliveries and check on quality, quantity and prices.
• Ensures correct portioning, quality and proper presentation of food to the clients.
• Monitors and ensure hygiene and safety standards are maintained within the kitchen, check the cleaning activities of the stewards and staff personal hygiene.
• Plan, organize, allocate and co-ordinate the work of the team including preparing duty rosters, off and leave schedules.
• Planning daily menus, brief staffs and co-ordinate production
• In liaison with maintenance, co-ordinate timely repairs of faulty `equipment
• Get feedback and comments from guest, review and put in place any Remedial action

PROFILE

• Higher education and/or equivalent adequate experience, university degree is an advantage
• Demonstrate at least 3 years relevant working experience mass food production
• Ability to carry out general office/department co-ordination.
• Capacity to understand, structure and manage the information-flow within the department
• Demonstrate flexibility, versatility, initiative, pro-activity, diplomacy, dynamism and enthusiasm.
• Able to work under pressure and tight deadlines
• Excellent in written and spoken English