Senior Sous Chef
Melco Resorts & Entertainment
- Λεμεσός
- Μόνιμη
- Πλήρης Απασχόληση
- Supervise the outlet(s) by applying them to achieve annual business plan and KPIs
- Maintain a well-communicated and smooth day-to-day operation within the outlets
- Ensure all food related items including menu offering are of the highest standard and in accordance to City of Dreams Mediterranean expectations.
- Adhere to all Company policies and procedures
- Report accidents, injuries and unsafe work conditions to supervisors
- Perform other reasonable job duties as assigned by supervisors from time to time
- Assist Chef de Cuisine in controlling respective kitchen operational costs including labour and food costs to ensure financial objectives are met.
- Controls daily inter kitchen transfer, food cost, stock and wastage control, to keep within budget.
- Continually review cost reducing measures without effecting quality and standards.
- Ensure the kitchen(s) meet the HACCP standard, by checking in all area of the kitchen frequently on daily basis.
- Ensure the kitchens meet the work safety standard, providing a safe environment for all employees and making adjustments accordingly.
- Continually increase efficiency of labour and operation by reviewing kitchen staff schedule in outlet.
- Create and implement menu offering in outlet, maintain and improve food quality with the highest standard by conducting trainings and tasting regularly.
- Maintain kitchen equipment to ensure the equipment is used correctly; report any damages to Engineering for repair and general kitchen maintenance.
- Ensure all employees comply with and understand City of Dreams Mediterranean and Departmental Policies and Procedures
- Supervise and train employees to ensure that the correct standards and methods of service are maintained
- Maintain a positive, productive, innovative, customer oriented, quality culture amongst employees to ensure organisational objectives are met
- Provide staff with positive feedback in order to encourage their performance and quality output
- Conduct training for kitchen staff through on-job training, in order to maintain a motivated, effective and highly skilled workforce
- Identify training needs for employees
- Identify and suggest candidates for cross training program with other outlets
- Monitor training effectiveness through communication with trainers and trainees
- Train and develop each cooks to the level that they are able to operate independently
- Manage all regulatory, legal and other compliance factors relevant to departmental operations to ensure government, community, and Company and peoples interests are met in line with relevant laws and regulations.
- Perform all aspects of the position in manner that represents the best interest and integrity of the business both internally and externally
- Ensure that Studio City Departmental Policies and Procedures are strictly adhered to by all kitchens
- Ensure compliance with the food safety plan in all back of house departments
- Maintain an up to date Kitchen Operations Manual in all departments
- Strong knowledge of relevant products, services and procedures
- Continuous progress of Technical Skills
- Staff retention and development
- Hygiene Standards are met
- Minimum 6 years of progressive combined experience in 5 star international hotels/resorts F&B department, and/or in free-standing restaurants,
- Experience in managing a section of a 5 star hotel restaurant or free standing restaurant
- Experience in specific cuisine to related position
- Experience in managing operational expenses and food recipes effectively.
- Successful completion of a 4 year apprenticeship or relevant training or diploma
- Relevant Qualification in hospitality / kitchen management
- Food Safety training / certificate (HACCP or ISO22000 preferred)
- Additional management qualifications an advantage
- Knowledge of food safety regulations and practices, such as HACCP
- Good hands on skill to the related cuisine
- Basic knowledge in Microsoft applications.
- Good command in spoken and written English/Chinese.
- Good skill in menu creation and writing.
- Ability to stand for an extended period of time during the shift
- Ability to work on flexible shift including overnight, weekends and holiday on rotation basis
- Ability to work on overtime when needed
- Has the following key competencies:
- Ability to delivery “best in class” cuisine, supported by awards and/ or industry reconditions.
- Achieves agreed objectives and accepts accountability for results
- Displays a high commitment to delivering results
- Leads others to achieve business objectives
- Communicates effectively
- Displays the highest level of integrity
- Ability to maintain discretion
- Self-motivated
- Approachable