Sous Chef (Saigon Cafe Kitchen )

Maintain standard of food quality and production. Train, motivate and supervise kitchen brigade. Control food costs and coordinate the food service operation in line with demand. In achieving the above the Sous Chef liaises very closely with the Outlet Managers. Responsible for the outlet operation in the absence of the Venue Chef.

The Sous Chef will be required to conduct their duties in a courteous, safe and efficient manner, in accordance with the hotel’s policies and procedures, ensuring that a high level of service is maintained.

DUTIES & RESPONSIBILITIES:

1. Maintain kitchen hygiene and safe food storage and rotation.

2. Co-ordination of all aspects of the departments operation to ensure that the services of the Department are delivered to guests or internal customers with the aim of exceeding guest expectations and in accordance with Sheraton’s standards and procedures.

3. Responsible for the day to day management of staff working in the Department.

4. Align management style, working practices and conduct with Sheraton’s Vision, Corporate Values and policies. To comply with Sheraton’s Code of Conduct at all times.

5. Analyze and respond to guest feedback, guest satisfaction and employee satisfaction information; and give a positive commitment to continuous improvement of product and performance.

6. Monitor all Kitchen equipments to ensure safe and functional operation and report faults to Engineering

7. Complete daily Stores Requisitions

8. Liaise with other Chefs to streamline operations.

9. Supervise daily food preparation and service requirement.

10. Liaise with outlet Managers re: business levels, VIP’s, special requirements.

11. Conduct daily briefings and weekly staff meetings, counseling and discipline. Conduct staff appraisals annually (minimum), and analyze training needs for current positions and future promotions.

12. Attend Venue Chef meetings and represent the Department at other meetings as required.

13. Coordinate service between F.O.H and B.O.H.

14. Provide advice and recommendations on menu development, food availability trends, market prices, food preparation, methods and cuisine.

15. Provide training in food skills and knowledge to F.O.H staff.

16. Responsibility for effective recruitment, training and development, certification, performance evaluation, turnover reduction and optimization of productivity through efficient work practices and staff rostering.

17. Supervise the job tasks and quality of Kitchen Stewards work.

18. Completely understand, implement and ensure adherence to Award provisions, and Sheraton policies.

19. Develop and implement strategies to minimize absenteeism and to manage occupational health & safety issues.

20. Be well versed and knowledgeable of Sheraton Fire and Evacuation procedures as well as health and safety requirements in the Workplace. Ensure employees are aware of their duty of care as determined by legislation and that they maintain complete familiarity.

21. Uphold the Company's Cares culture by demonstrating the Star Service Standards at all times to guests and fellow associates.

22. Personally ensure compliance with all relevant Workplace Health & Safety and Occupational Health & Safety legislation, and related SSHT and Marriott Policies.

23. Assist the Chef in the performance of his/her role.

24. Undertake any additional duties as requested by Executive Chef or Hotel Management.

25. Follow food safety program.