Senior Culinary Manager

The Sous Chef will be responsible for overseeing the culinary operation and ensuring that food is prepared to the highest standards.

As a key member of the kitchen team, you will be responsible for managing and leading a team to ensure smooth running of the culinary operation.

• Plan and implement high quality food products and setups in all areas of the restaurant.
• Work closely with recipes, standards, and plating guides to ensure consistency and quality.
• Maintain all HACCP aspects within the hotel operation.
• Use equipment and tools efficiently and effectively.
• Focus on constant improvement of training manuals and SOPs.
• Participate actively in quality initiatives to improve the culinary operation.
• Work on offsite events when requested.
• Complete tasks and jobs outside of the kitchen area.
• Assist in inventory taking.
• Knowledgeable of hotel occupancy, events, forecasts, and achievements.
• Prepare menus as requested, in a timely fashion.
• Work on new dishes for food tastings and photo taking.
• Control stations within the kitchen.
• Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
• Effectively respond to guest requests.
• Learn and adapt to changes.
• Be receptive to constructive feedback.
• Purchase for and control production.
• Maintain a professional and positive attitude towards team members and supervisors.
• Adhere to established hotel rules and team member handbook.
• Coordinate, organize, and participate in all production pertaining to the kitchen.
• Check and follow-up on the assembling of ingredients and equipment for menus.
• Be disciplined and adhere to proper work practices at all times.
• Maintain good personal hygiene and clean uniforms.
• Be aware of the dangers of contaminated food.
• Report to the Executive Chef on any issues and take appropriate action.
• Follow-up on changes in new recipes or work methods.
• Work closely with the Executive Sous Chef to determine quantity of food items and ingredients.
• Exercise maximum control on wastage to achieve optimum profitability.
• Check all equipment and report faults or problems to the Executive Sous Chef.
• Prepare work orders for the Engineering department.
• Ensure that recipes and costings are established and updated.
• Monitor food quality and quantity to ensure economical usage of ingredients.
• Check that the quality of food meets the required standard.
• Select team members who display qualities and attributes that reflect department standards.
• Manage the training function and ensure all team members are certified in their position.
• Monitor overall food operation and ensure food items are being prepared in a timely and correct manner.
• Oversee the cleanliness, hygiene, and maintenance of the kitchen.
• Control, monitor, and be responsible for food costs.
• Review timesheets to ensure accuracy.
• Understand, practice, and promote teamwork to achieve missions and goals.
• Ensure that team members have a complete understanding of and adhere to the hotel's team member rules and regulations.

• High school graduate or above.
• 5 years as a cook in a 5-star category hotel or individual restaurant with high standards.
• At least 3 years as a Chef de Partie or equivalent position in an international brand hotel.
• Possess a valid health certificate.
• Knowledgeable with cooking techniques such as boiling, frying, stewing, reduction, simmering, steaming, baking, soup making, and dry goods preparation.
• Have a variety of boiling, frying, stewing, reduction, simmering, steaming, baking, boiling, barbeque, and dressing techniques.
• Have pastry, chocolate, and bread making techniques.
• A dynamic and creative individual with vast experience in culinary arts, menu design, and food promotions.
• A hands-on trainer who coaches and leads by example, motivates, and impresses upon the team the right attitude and spirit of culinary excellence.
• Proficient in Microsoft Word and Excel.
• Able to set priorities and complete tasks in a timely manner.
• Work well in stress situations, remain calm under pressure, and able to solve problems.
• Excellent leadership skills.
• Knowledgeable in HACCP.
• Technical education in hospitality or culinary school preferred.
• Good command in English, both verbal and written, to meet business needs.

This role offers a competitive salary and benefits package, as well as opportunities for career growth and development.

As a Sous Chef, you will have the opportunity to work in a fast-paced and dynamic environment, where no two days are ever the same. You will be working with a talented team of chefs and hospitality professionals, who are passionate about delivering exceptional service and quality food to our guests.