Sous Chef

RC HOTELS (PTE.) LTD.; High Street; Sur place; GBP 32 000 - 42 000; Plein temps

Résumé du poste

RC HOTELS (PTE.) LTD. is seeking a dedicated Sous Chef to lead culinary operations on site.

The role requires ensuring accurate costing, portion control, and waste minimization across outlets including banquets, while coordinating with the Food and Beverage Manager to plan yearly menus and marketing initiatives. Applicants should have a minimum of 6 years in a culinary management position, strong leadership, and excellent communication with staff at all levels.

Qualifications

• Minimum of 6 years relevant experience in the management culinary position, preferably in similar operations style.
• Basic Food Hygiene Certificate.
• Good interpersonal skills with ability to communicate with all levels of employees.
• Service oriented with an eye for details.
• Ability to work effectively and contribute in a team.
• Good presentation and influencing skills.

Responsabilités

• Ensure that all recipes and product yields are accurately costed and reviewed regularly.
• Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.
• Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
• Creative menu planning and correct food preparation for each outlets including banquets.
• Work with the Food and Beverage Manager and teams to create a yearly marketing plan for the outlet.
• Interact with guests to obtain feedback on product quality and service levels.
• Respond to and handle guest problems and complaints.
• Be aware of all financial budgets and goals.
• Ensure that the culinary department adheres to all company and hotel policies and procedures.
• Coach and counsel employees in a timely manner and in accordance with Company policy.
• Identify strengths and weaknesses and provide timely feedback to the individual.
• Ensure that weekly work schedules and annual leave planners are administered and filed correctly.

Connaissances

Interpersonal skills

Service oriented

Teamwork

Presentation skills

Influencing skills

Formation

Basic Food Hygiene Certificate

Description du poste

Sous Chef

Summary of Responsibilities

The main responsibilities and tasks of this position are as listed below, but not limited to these:

• Ensure that all recipes and product yields are accurately costed and reviewed regularly
• Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste
• Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts
• Creative menu planning and correct food preparation for each outlets including banquets
• To work in close conjunction with the Food and Beverage Manager and respective & teams, to create a yearly marketing Plan for the outlet
• Interacts with guests to obtain feedback on product quality and service levels
• Responds to and handles guest problems and complaints
• To be aware of all financial budgets and goals
• Ensure that the culinary department adheres to all company and hotel policies and procedures
• Project a positive and motivated attitude amongst all colleagues
• Support the Culinary and Stewarding team to be consistent in service, use a collaborative, enabling leadership style, have regular team meetings
• Ensure that the overall culinary department is motivated and that positive feedback on work performance is given
• Coach and counsel employees in a timely manner and in accordance with Company policy
• Identify strengths and weaknesses and provide timely feedback to the individual
• Ensure that weekly work schedules and annual leave planners are administered and filed correctly

Qualifications

• Basic Food Hygiene Certificate
• Minimum of 6 years relevant experience in the management culinary position, preferably in similar operations style
• Good interpersonal skills with ability to communicate with all levels of employees
• Service oriented with an eye for details
• Ability to work effectively and contribute in a team
• Good presentation and influencing skills