Sous Chef

Qualifications & Competencies

•Culinary training and certification NTC 4 Food Production or equivalent as a minimum
•Professional experience in luxury hospitality of at least one year as Chef de Partie
•HACCP certified and holder of valid Food Handler Certificate
•Strong cooking foundation including fine and casual dining experience
•Comfortable with both a la carte and buffet style set up, sense of creativity.
•Ability to develop menu concept under supervision of Executive chef and Executive Sous Chef.
•Good understanding of business management, control of all costs and expenses.
•Knowledgeable in terms of Food and Labour costs
•Strong verbal and written communication skills, familiar in conducting operation briefings and meetings
•Computer skills (MS Office, and presentation software)
•Excellent organizational and analytical skills.
•Excellent English and French language skills (oral and written).
•Knowledgeable in the delivery of luxury service and demonstrate a true passion for luxury service
•Can work under pressure & adaptable at all times
•Willing to work in shifts or extended number of hours, can work well under pressure, proactive and a team player
•Attention to detail and quality, guest oriented mindset

Roles and Responsibilities

•Supervise and lead the Kitchen and Stewarding Teams in an outlet and ensure all employees are trained to deliver best quality service at all times in line with Sofitel Group Brand Standards for each position
•Plan and direct food preparation and cooking activities
•Ensure sufficient and high standard mise- en-place is available and ensure operation is running smoothly at all times
•Supervise the function of all kitchen and stewarding employees, outlet’s facilities and costs, hence contribute to maximizing the overall Food and Beverage department profit
•Show knowledge of all food preparation, in terms of ingredients, cooking techniques and presentation in the area of responsibility
•Stay abreast of all new cooking/food preparation/food display and presentation trends
•Demonstrate new ideas in food preparation, garnishing, and presentation
•Ensure food quality and food production standard practices are well maintained at all times and develop new recipes regularly
•Train and develop team members being hand’s on cooking with the team regularly
•Ensure outstanding food quality and create with team members best Cousu Main Stories regularly
•Monitor food cost at all times
•Maintain strict hygiene, HACCP (or same) and safety procedures and is responsible in checking HACCP record sheets are correctly filled out and submitted in the Chef’s office on/before established deadline dates
•Check equipment to ensure that it meets health and safety regulations and perform maintenance or cleaning, as necessary
•Attend coordination meetings as required by the Executive Sous Chef/Executive Chef
•Take efficient and effective disciplinary actions as and when required when team members do not comply with the hotel’s established policies and procedures, in line with the law rules
•Establish and maintain positive working relationships with others, both internal and external collaborators
•Lead and influence others to achieve results that are in the best interest of the organisation
•Determine strategies to move the organisation forward, set goals, create and implement actions plans, and evaluate the process and results
•Assess problem situations to identify causes, gather and process relevant information, generate possible solutions, and make recommendations and/or resolve the problem
• Be an inspiration to all hotel staff to achieve luxury levels of performance
•Interact with guests to ensure guests satisfaction at all times and do story telling as an when required
•Be an example of the Sofitel Values, brand standards, and a champion of grooming and appearance guidelines

Experience

•At least 2 years proven experience as a Chef de Partie in a 5 Star luxury hotel
•Proven experience of excellent leadership skills, problem solving and interpersonal skills