Sous Chef

Main Duties Administration 1. Assists with the development and maintenance of a detailed Department Operations Manual that reflects policies and procedures, work processes and standards of performance within the Division. Ensures annual review to accurately reflect any changes. 2. Assists with the preparation of the annual Food and Beverage Business Plan ensuring Divisional Objectives fully address business objectives of the hotel and needs of associates. 3. Assists with the preparation and regular update of the Food and Beverage Departmental Budget, in close cooperation with the Chef De Cuisine ensuring that targets are met and costs are effectively controlled. 4. Assists to conduct regular communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary. Customer Service 1. Provides a courteous and professional service at all times. 2. Ensures that associates also provide excellent service to internal customers in other departments as appropriate. 3. Handles guest and associate enquiries in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found, whilst providing a prompt follow-up. 4. Maintains positive guest and colleague interactions with good working relationships Financial 1. Maximises associate productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests. 2. Directs associates to ensure productivity meets standards given in accordance Criteria and the Hyatt International Food and Beverage Operations Manual 3. Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment. 4. Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system. Operational 1. Ensuring that the required mise-en-place and finished products are produced and delivered to the appropriate areas. 2. Ensures that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate. 3. Stays up-to-date and be familiar with local and international food trends. 4. Buys locally available fresh sustainable products wherever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items. 5. Participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, and popularity of various dishes and frequency of menu. 6. Reviews menus, analyses recipes, and determines food, labour, overhead costs and assigns prices to menu items. 7. Directs food apportionment policy to control costs. 8. Introduces and tests the market with new products which are market-orientated in terms of price and product. 9. Serves fresh food to the guests which is prepared a la minute, is consistent in quality, and which reflects the style of the outlet concept. 10. Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. 11. Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner. 12. Tests cooked foods before plate-up and service providing feedback where appropriate. 13. Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies. 14. Devises special dishes and develops innovative recipes. 15. Establishes and enforces nutrition and sanitation standards for restaurant. 16. Ensures that outlet kitchen associates work in a supportive and flexible manner with other departments. 17. Works with the Materials Department in the procurement of the best product for the best price. 18. Establishes and enforces sanitation standards for the kitchen. 19. Works closely with the Stewarding Assistant Manager to ensure that hygiene standards are maintained 20. Supervises Outlet Kitchen associates to make sure that operating equipment is cared for and properly used to maximise its useful life, and to minimise breakage and personal injury. 21. Encourages the team to be supportive of Food and Beverage Division’s marketing and up-selling activities Personnel 1. Recruits, selects and develops Outlet Chefs to work following the operational, financial, administrative philosophies willing to become multi skilled and perform multi tasks. 2. Through hands-on management, supervises closely all Section Chefs in the performance of their duties in accordance with policies and procedures and applicable laws. 3. Delegates appropriately, duties and responsibilities to equipped and resourced associates, nurturing and developing them whilst ensuring standards of operation and safety are maintained. 4. Ensures effective training programmes for associates in coordination with the Training Manager and their Departmental Trainers. 5. Develops and assists with training activities focused on improving skills and knowledge. 6. Ensures associates have a complete understanding of rules and regulations, and that behaviour complies. 7. Assists to oversee the punctuality and appearance of all Kitchen associates, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards. 8. Assists to prepare and post weekly work schedules, making sure that they reflect business needs and other key performance indicators. 9. Monitors associate morale and provide mechanisms for performance feedback and development. 10. Effectively communicates guiding principles and core values to all levels of associates. 11. Ensures that associates have a complete understanding of and adhere to associate rules and regulations. 12. Ensures that associates follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security. 13. Provides feedback on the results of the Colleague Experience Survey and ensures that the relevant changes are implemented. Other Duties 1. Attends and contributes to all Meetings as required. 2. Is knowledgeable in statutory legislation in associate and industrial relations. 3. Understands and strictly adheres to Rules and Regulations established in the Associate Guide and the hotel’s policies concerning fire, hygiene and health and safety. 4. Ensures high standards of personal presentation and grooming. 5. Maintains strong, professional relationship with the relevant representatives from competitor hotels, business partners and other organisations. 6. Ensuring HACCP implementation and practices are in place and adhered on a daily basis 7. Adhere all food related local regulation to ensure the highest food hygiene standards are set in all kitchen areas 8. Responds to changes in the Food and Beverage function as dictated by the industry, company and hotel. 9. Attends training sessions and meetings as and when required. 10. Carries out any other reasonable duties and responsibilities as assigned.