Junior Sous Chef

Job Summary

• To assist the Chef de Cuisine/ Sous Chef in coordinating and supervising the running of the assigned kitchen department, with the aim of maintaining our standards and of achieving maximum guest satisfaction. To increase sales, to achieve budget food cost and to stay within the budget to general kitchen expenses. To deputize in the absence of the Executive Chef, Executive Sous Chef or Chef de Cuisine.

Key Duties and Responsibilities

ATTENDANCE

• Make sure you arrive at work as per the roster.

GROOMING AND HYGIENE

• Responsible for staff uniform appearance and personal hygiene in his section.
• Reports on duty as per roster, clock in when reporting on duty, swipes out when finishing the shift, attire as defined, wears name tag at all times

DAILY ACTIVITIES

• To ensure immediate subordinates perform within the framework as set forth in their job descriptions and standards of performance
• Ensure that the staff time book is completed daily
• To ensure that all kitchen staff commence duty on time and that they are wearing the correct uniform and complex health regulations
• Practice daily on the job training and to assist the Chef de Cuisine in his monthly training sessions and be actively involved in taking classes
• To ensure safe working conditions for all kitchen personnel
• To ensure that all maintenance requirements are reported and recorded daily
• To be responsible for all deliveries, that they are checked properly with an emphasis on quality, quantity and priced as per agreement
• To ensure minimum wastage
• To check regularly and physically on the correct staffing of the department
• To ensure a fast and efficient service to the guests
• To ensure that customer relations are kept on a high standard and that all complaints are dealt with immediately and in a manner satisfactory to the customer
• To bring creative ideas for new dishes, more attractive presentations, food promotions etc. to the attention of his immediate supervisor

KEY PERFORMANCE MEASURES

Measurable:

• Department productivity, training attended
• Food Cost Percentage on Budget.
• Hygiene Audit
• Quality Audit
• Customer ratification index
• Employee motivational index

Non Measurable

• Multifunctional, interface with Platinum supervisors
• Positive attitude
• Attention for detail
• Personal grooming and etiquette

IMPORTANT RELATIONSHIPS

• Reports to Executive Chef
• Takes decisions on operational matters concerning the kitchen that are outside the responsibility of the subordinates
• Maintains excellent relations and professionalism amongst all peers
• Stays in contact with staff in the department, managing through example
• Other Departments
• Co-ordinates with Maintenance for all work
• Maintains good working relationships with F&B service team
• Customers and outsiders
• Builds friendly relationships with guests and peers

KEY RESPONSIBILITIES

• Recommend changes in systems and procedures to increase efficiency and to improve service quality
• Ensures prompt and accurate service by kitchen staff to all the customers, to achieve a high level of customer satisfaction
• Ensures availability of raw ingredients at all times, by proper planning, correct requisitioning timings and correct storage in Walk-ins
• Ensures implementation and maintenance of standards of food quality, preparation and presentation
• Actively support F & B service with regular attendance of their briefings

TRAINING

• Encourages team building through regular informal chefs briefings and an open door policy
• Uses Palace’s appraisal system to review performance of direct subordinates and determines their development needs
• Makes recommendations on the hiring, promoting, increments and disciplinary action for employees in the kitchen
• Ensures the career development plans and succession planning of subordinates
• Counsels staff in relation to work related matters
• Ensures constant on the job training and classroom training for all staff
• Attends behavioral and vocational training in own and related work areas to enhance skills and develop multi-functional skills
• Personally conducts key training

ADDITIONAL

• To perform any other duties as directed by your immediate supervisor
• To be available to work overtime when requested
• You as middle management are held fully responsible in keeping your fridges up to the standard of the hotel, making sure you and your colleagues work neat and tidy
• Control your stock levels, make sure you have a proper stock rotation
• Make sure you and your colleagues are cooking all dishes according to recipes and specs
• To be able to control your departments food cost and operating costs
• It is important to control your staff in your department and take necessary action when needed
• It is your duty to run the kitchen and your department and take necessary action when needed
• It is your duty to run the kitchen and your department to the set standard of the Executive Chef
• It is your duty to make sure when you are on shift that all food leaving the kitchen from which ever outlet it is, are up the One and only standards set by the Executive Chef
• To assist with keeping general kitchen areas professional and driving the culinary vision of the Executive chef.