REQ13077 Sous Chef (Open)POSITION SUMMARY:The Sous Chef is responsible for ensuring that the assigned Outlet operates as a successful profit center and production area by planning, organizing, directing and controlling food production in accordance with Melco standards. The Sous Chef takes ownership of kitchen operations for an Outlet in the absence of a Chef de Cuisine with a hands-on approach.PRIMARY RESPONSIBILITIES:
Ensures the product consistency is attained and maintained regarding quality, appearance and taste
Enhances service to regular guests by adapting to personal taste and providing anticipatory service
Ensures all employees perform the correct techniques and that they are familiar with relevant items and products
Ensures that all products and services are delivered accurately and in a timely manner while performing quality checks before service
Ensures Chef de Cuisine is informed of daily operations
Ensures readiness of Outlet regarding item preparation, equipment operational state and area cleanliness
Assists to maximize employee productivity using proper allocation and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests
Assists with the design of menus, food presentation, product and style of service to enhance customer satisfaction and repeat clients
Trains and develops the team as a primary objective, openly sharing knowledge
Provides guidance and support to team and colleagues
Ensures that Melco policies and procedures are strictly adhered to by all kitchen employees
Performs regular inspections to kitchen equipment, ensuring operational condition and reports any damages
Monitors stock for daily operations and minimizes costs while promoting continual awareness
Conducts daily briefing and ensures all relevant information is passed on appropriately
Establishes and maintains effective workplace relationships
Demonstrates integrity, respect and empathy in all communications
Ensures the kitchen exhibits the flair, creativity and constantly strives for ‘best in class’ quality standards
Attends meetings as required
Ensures Food Safety Standards are maintained in line with company policy, or as directed by management
KEY PERFORMANCE INDICATORS:
Maintains food cost in assigned Outlet to parameters given by the Senior Management
Continuous progress of Technical Skills
Positive Customer feedback
Hygiene Standards are met
Staff retention and development
QUALIFICATIONS:Experience
Minimum 8 years professional kitchen experience with 4 years in a similar role in Five-star hotels
Pre-opening of high-volume operations will be considered as an advantage
Experience in a high-volume operation, working with international teams
Relevant experience in a variety of cuisines, or a specific style/cuisine as relevant to the position
Proven ability to deliver ‘best in class’ cuisine, supported by awards and/or industry recognition
Education
Culinary diploma from an accredited school
Food Safety training / certificate (ISO22000 preferred)
Additional management qualification is an advantage
Skills
Hands-on, cuisine oriented primary skill set
Strong management and leadership qualities
Competent with all basic Microsoft functions, including Word, Excel and Outlook
Good understanding of food cost, how to calculate and manage
Good understanding of menu engineering, how to read, modify and apply to menu writing
Quality management and quality control
Fluent communication in English and Greek is a must; any other language will be considered as a strong advantage
Be able to demonstrate understanding of one’s own strength and weakness
PERSONAL COMPETENCIES:
Achieves agreed objectives and accepts accountability for results
