Sous Chef - Summer Season

• To ensure that culinary standards in all outlets of the Food and Beverage department are met at all times as determined by the F&B standards and Policies.
• To achieve budgeted revenues and keep expenses within the given guidelines.

TASK/RESPONSIBILITIES

1. HIERARCHICAL COMPETENCIES

1.1. Reporting to the Executive Chef of the Hotel

1.2. Liaising between support departments on common tasks

1.3. Supervising the communication float in absence of the Executive Chef

2. JOB SUMMARY

• To guide, motivate, train and manage the Kitchen and Stewarding staff in order to exceed guest expectations
• To be quality driven and critical of all aspects of the Food and Beverage operation in order to guarantee the highest level of creativity and productivity within the organization

3. OBJECTIVES, RESPONSIBILITIES AND COMPETENCIES

OBJECTIVES
RESPONSIBILITIES

• Working hours: as per contract
• Uniforms: Chef’s uniform
• Performance: evaluation at the end of probation period and every 12 months thereafter

COMPETENCES
Staff: responsible for complete Kitchen and Stewarding teams
• Financial competences: keep expenses within the given guidelines

4. KEY PERFORMANCE AND JOB EVALUATION

• Smooth and organized running of all outlets according to the standards set by the management
• Keep expenses within the given guidelines
• Quality surveys and guest comments
• Quality of staff training and knowledge
• Check staff training and knowledge
• Staff turnover and general atmosphere in all outlets
• Quality and presentation of all food menus
• Compliance with the project deadlines and quality of reports
• Compliance with rules and regulations and adequate disciplinary policies
• Staff/management development and training plans are carried out and recorded in a proper manner
• Quality and consistency of the HACCP program
• Departmental progress done in the areas of People, Profit and Product
• Good attitude, grooming and team spirit

5. JOB PARTICULARS
Daily:
• To ensure that the hotel maintains the best possible reputation for its culinary product in Cyprus and abroad
• To ensure purchase and use of only the highest quality of product for food production
• To establish and maintain the recipe library and plate specifications
• To be present during peak hours of business at passes and to make rounds of all production areas
• To keep all manuals up to date
• to recommend any kitchen staff for promotions or special awards to the Executive Chef
• To be familiar with safety, emergency and first aid procedures in all levels of the culinary team
• To ensure that a regular maintenance/stewarding walkabout is conducted
• To oversee staff rosters and attendance records daily with adjustments based on the level of business set to meet the labor cost
• To have an excellent rapport and a close working relationship with the Food and Beverage Manager and all Heads of Department
• Daily compliance with the hygiene, sanitation, HACCP and other related local rules and regulations throughout the kitchen
• Flexibility with guests special requests
• Strict follow up on any dietary requirements
• To show the Executive Chef recipes, techniques which are new to the market
• To have daily knowledge of the actual food cost percentage and to strive to achieve the budgeted levels by ensuring that hotel cost control policy and procedures are followed
• To regularly observe and sample food being cooked in the kitchen
• To be fully involved and actively encourage all forms of training within the kitchen
• To regularly follow up on outstanding repair orders
• To carry out any other duties and responsibilities as assigned
• Efficiency in dealing with Executive Chef requests regarding guests’ needs.
• To control consistency of product as per established procedures and pictorial specifications
• Control waste and chemical storage
• Make sure that operational hours of all outlets are kept at all times, with flexibility given to early or late guests dining in them
• Personally guarantee that all guest allergy and dietary requirements are carried out as per guests request
• Follow up on any other tasks assigned by the Executive Chef, General Manager or Directors

Weekly/Monthly:
• Guest comment review and action taken
• Weekly, monthly and annual event updates and follow up
• Monthly staff meeting organization
• Monthly employee of the month nominations

General:
• Contribute to the moral and team spirit of the hotel by maintaining relationships with hotel colleagues
• Stay updated with the developments of Food and Beverage trends worldwide and make appropriate suggestions to the Executive Chef
• Be fully conversant with all health and safety, fire and emergency procedures
• Maintain a high standard of personal hygiene, dress, uniform and body language
• Be polite and professional in any situation where the image of the hotel is represented
• Ensure that all activities are carried out honestly, ethically and within the parameters of Cyprus Law and hotel rules and regulation policies
• The ability to possess a management ability that ensures a successful handling of the Kitchen and Stewarding
• Ability to train supervisors and discipline all the staff below management
• Ability to maintain friendly yet unobtrusive manner with all the guests when greeting, seating them and throughout their dining experience
• The ability to promote good public relations and handle complaints or concerns with guests
• The ability to react promptly and efficiently with guest complaints
• The ability to understand all food and beverage items offered including ingredients, methods of preparation and proper service. Also, a basic knowledge of wines and spirits
• The ability to ensure the correct and consistent service techniques for meal preparation demonstrated by the Executive Chef and then applied to all cooks
• The ability to control usage of all food and beverage items and appropriate usage of equipment, tools and service equipment
• Monitor staff performances and conduct
• Ensure disciplinary action is taken according to Hotel policies
• Adopt a hands on approach to operations, be visible and monitor staff to achieve optimum results
• The ability to observe daily conditions of all physical facilities and equipment in the restaurant, make recommendations for corrections and improvements as needed.