Sous Chef

OVERVIEW/BASIC FUNCTION:

Responsible for all aspects of managing the Culinary Banquet kitchen, In Room Dining kitchen, Main kitchen and MyRestaurant . Ensures the highest quality in preparation of all menu items. Proper handling and storage of all food items in accordance with hygiene standards. Coordinates the purchase of all food items while maintaining approved food and labor costs.

RESPONSIBILITIES:

• Maintain complete knowledge of and ensure associates comply with all departmental policies, service procedures and standards. Ensure associates' maintain these at a superior level on a daily basis

Review daily banquet activities and check on the following:

1. B.E.O. function sheets
2. Forecasted covers for Banquet
3. Hotel F&B activities
4. Purchases
5. Daily B.E.O. meeting
6. Appointments
7. V.I.P.'s/special guests

Review daily function sheets and make note of any changes; post function sheets for the next 7 days. Offer feedback to Executive Sous Chef and Banquet Manager.

• Meet with Executive Sous Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.

• Establish the day's priorities and assign tasks to the team.

• Communicate additions or changes to the assignments as they arise throughout the shift..

• Take physical inventory of specified food items for daily inventory.

• Be aware of any shortages and make arrangements before the item runs out.

• Place food orders based on the needs and requirements of the upcoming functions. Communicate accordingly with Purchasing and Storeroom associates

• Ensure that all food items are well-received, checked on their quality and stored correctly.

• Maintain proper storage procedures as specified by Health Department and hotel requirements.

• Review sales and food cost daily and resolve any discrepancies with the Controller.

• Minimize waste and maintain controls to attain forecasted food and labor costs.

• Ensure that excess items are utilized efficiently.

• Meet with the Chief Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.

• Ensure that associates report to work as scheduled; document any late or absent associates. Coordinate breaks for associates.

• Inspect grooming and uniform of associates; rectify where needed.

• Inspect the cleanliness of all areas and direct associates to rectify any deficiencies.

• Ensure that associates maintain and strictly abide by the health and sanitation regulations.

• Check and ensure that all opening duties are completed according to the standards.

• Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.

• Ensure menus rotation for MyRestaurant are followed and checked on a daily basis

• Ensure that recipe cards, production schedule, plating guides and photographs are up to date and posted visibly.

• Ensure that all associates prepare menu items by following recipes and yield guides.

• Conduct frequent walk through of Banquet kitchen area and direct respective associates to correct any deficiencies.

• Develop new menu items and present to Executive Sous Chef. Arrange food tasting and upon approval, write recipes.

• Assist Catering department in developing special menus for functions. Meet with clients to discuss if requested.

• Observe guest reactions and confer with service associates to ensure guest satisfaction. Promote positive guest relations at all times.

• Monitor and handle guest complaints by following the six step procedures and ensuring guest satisfaction.

• Be familiar with all hotel services and facilities. Main knowledge of local attractions and activities to respond accurately to any guest inquiry.

QUALIFICATIONS:

• Experience: Minimum two years experience in a similar position with a luxury or ultra-luxury

hotel or restaurant.

• Education: High school diploma or equivalent vocational training certificate; certification of

culinary training or apprenticeship.

• General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.

• Technical Skills: Ability to enforce hotel's standards, policies and procedures with all kitchen personnel; ability to prioritize, organize and delegate work assignments; ability to direct performance of kitchen associates and follow up with corrections where needed; ability to motivate kitchen associates and maintain a cohesive team; ability to