Sous Chef

**Special Requirements**
- Has 8 - 10 years of relevant experience in 5 star hotels or resorts
- Possesses excellent English, math and psychometric abilities
- Possesses aptitude and upward mobility
- Foundation degree in Culinary arts
- Health and safety, Food hygiene certificates
- Working knowledge of various computer software programs
- Strong ability to write menus that are both creative and profitable
- Good communication skills and be confident to handle contractual staff
- Be a great inspiration to the entire team

**Major Responsibilities**
- **General**_

1. Responsible for the day to day **key processes**in his/her area of work

2. **Executing ** the day to day **operational requirements**

3. Assumes **training** responsibilities when required; demonstrates a high degree of standards awareness; promotes teamwork and acts as role model

4. Conducts all scheduled training sessions and do the random checks for staff to test their knowledge

5. Actively offers operational, employee and customer (internal and external) related **feedback to management**

6. Displays warmth, care and genuine enthusiasm when dealing with **guests and internal customers**

7. Ability to effectively present information and respond to questions from groups of managers, committees, suppliers, members, and employees

8. Adheres to the hotel's code of conduct and grooming & hygiene standards

9. Maintain the data of all employees and responsible to keep them confidential and in a secure manner

10. Is seen as working hands-on, assists colleagues in crunch times; Walks the talk

11. Actively participates in briefings and meetings

12. Maintains a clean and orderly work area and promotes a safe working environment

13. Performs any additional duties as assigned

**Departmental**

1. Overall responsibility for daily operations in the kitchen

2. Managing, training and recruiting a brigade of chefs

3. Interview, select, train, supervise, counsel and discipline all employees in the department

4. Plans menus for all food outlets in the club

5. Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labour cost goals

6. Approves the requisition of products and other necessary food supplies

7. Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times

8. Establishes controls to minimize food and supply waste and theft

9. Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles

10. Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices

11. Prepares necessary data for applicable parts of the budget; projects annual food, labour and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met

12. Conducts monthly meeting for team members and encourage them to actively participate in the committees held by the resort team

13. Consults with the General Manager and Food & Beverage manager about food production aspects of special events being planned.

14. Cooks or directly supervises the cooking of items that require skilful preparation

15. Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability

16. Evaluates food products to assure that quality standards are consistently attained

17. Interacts with food and beverage department to assure that food production consistently exceeds the expectations of members and guests

18. Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality

19. Evaluates products to assure that quality, price and related goods are consistently met

20. Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology

21. Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment

22. Provides training and professional development opportunities for all kitchen staff

23. Periodically visits dining area when it is open to welcome members

24. Ensure a safe working environment and attitude on the part of all employees in areas of responsibility

25. Support safe work habits and a safe working environment at all times

26. Be flexible at work place and accomplish additional duties as assigned by the GM and Directors

27. Liaison with Assistant F&B manager for finalizing the vendors and set up of entire team in service and kitchen

Salary ; 40000 to 52000 CTC

**Job Types**: Fu