Sous Chef

Summary

**Operational**
- Ensures that all company minimum brand standards have been implemented.
- Work closely with other employees in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
- Has excellent knowledge of all available products in the market and buys locally fresh products wherever possible.
- Checks incoming food products and ensures that all food merchandise is in accordance with order sheets and receiving records
- Coordinates with all satellite kitchens for their mise-en-place and supplies.
- Regularly conducts yield testing to ensure wastage is kept mínimal and that all Scala recipes are correct and up-to-date.
- Directs food apportionment policy to control costs.
- Introduces and tests the market with new products which are market-oriented in terms of price and product.
- Monitors closely the requirements in own section and order the food items at the right time and in the right quantity for the intended use.
- Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
- Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.
- Assists to devise special dishes and develop innovative recipes.
- Establishes and enforces sanitation standards for the kitchen.
- Assists in making sure that all Touches of Hyatt and the Food and Beverage Top 20 are implemented.
- Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.
- Provides a courteous and professional service at all times.
- Ensures that employees also provide excellent service to internal customers in other departments as appropriate.
- Handles guest and employee enquiries in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found, whilst providing a prompt follow-up.
- Maintains positive guest and colleague interactions with good working relationships.

**Administrative**
- Assists to ensure that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.
- Prepares and updates the Departmental Operations Manuals.
- Conducts regular departmental communications briefings and meetings.

**Financial**
- Maximises employee 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.
- 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.
- Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system.

**People**
- Assists in the recruitment and selection of all Bakery & Pastry employees as appropriate. Adheres to hotel guidelines when recruiting and uses a competency-based approach to selecting employees.
- Through hands-on management, closely supervises the Kitchen employees in the performance of their duties and ensures this is in accordance with policies & procedures and applicable laws.
- Oversee the punctuality and appearance of all Kitchen employees, 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.
- Prepares and posts weekly work schedules, making sure that they reflect business needs and other key performance indicators.
- Develops the skills and effectiveness of all Kitchen employees through the appropriate training, coaching, and/or mentoring.
- Delegates as appropriate the duties and responsibilities necessary to trained employees who are well equipped and resourced to correctly accomplish these tasks.
- Ensures effective training programmes for employees in coordination with the Training Manager and their Departmental Trainers.
- Encourages employees to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.
- Assists in conducting annual Performance Development Discussions with employees and supports them in their professional development goals.
- Supports the implementation of The People Philosophy, demonstrating and reinforcing Hyatt’s Values and Culture Characteristics.
- Ensures that employees have a complete understanding of and adhere to employee rules and regulations.
- Ensures that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.

**Other duties**
- Attends and contributes to all training sessions and meetings as required.
- Is knowledgeable in statutory legislation in employee and industrial relations.
- Exercises responsible management and behaviour at all times and positively representing the hote