Junior Sous Chef Teppanyaki

Our esteemed client, an ultra-luxury resort nestled in the pristine beauty of The Maldives, is actively seeking for a professional and skilled Junior Sous Chef.

As a Junior Sous Chef, you are responsible to assist the Executive Chef in managing his / her assigned kitchen operation as a successful independent profit centre, ensuring maximum guest satisfaction consistent with company standards, through planning, organising, directing, and controlling the Kitchen operation and administration.

If you are a professional sous chef with excellent culinary skills, passionate to play a critical role in maintaining and enhancing customers satisfaction with great managerial skill, wed love to hear from you!

Requirements

• 3 years related work experience in a five-star luxury resort environment in similar capacity.
• Able to plan and introduce creative menus for daily rotations and special events.
• Able to adapt and interact with a diverse group of people.
• Experience in both high volume and ala carte cooking.
• Experience in managing the kitchen in absence of Sous Chef.
• Excellent communication skills.
• Outgoing personality, team-player, self-managed, problem solving skills, adaptability, resilience to multi-task and a passion for leading a healthy lifestyle.

Duties and Responsibilities

• The Sous Chef is responsible to assist the Executive Chef with the overall running and promotion of the kitchen operations and for the smooth running of the department.
• Fully understand and embrace company, Maldives company vision and values and its application in all tasks associated with the hosts duty.
• Adhere to all companies, Maldives brand standards ensure successful communication across all levels of the operation.
• Ensures that all food items served in the resort respect Resort standards, in terms of quality, taste, portioning, presentation and variety. Supervises the work of outlet chefs and all the other chefs
• Spends time daily in all kitchens during service time to ensure that quality of service is respected.
• Proposes initiatives to the Executive Chef and creative actions to develop the dynamism of the culinary in the resort.
• Ensures that all food items served at the Resort respect at all times the hygiene standards in force in the resort.
• Inspects areas daily and ensures that standards of cleanliness and order of areas are respected.
• Supervises the production of recipes and costing for all dishes and Pastry & Bakery food preparations served in the resort are accurate and updated.
• Ensures that the cost of operating supplies is controlled and within budget.
• Manages personally and controls store requisitions
• Coordinates the process of all store requisitions, direct purchases, receiving of fresh goods, internal deliveries and food transfers and supervises closely the work of the Outlet chefs in charge.
• Compiles all information and feeds the cost controller with information.
• Coordinates all training sessions along with the training manager
• Trains team members on all aspects of the job in the department. Ensures that the department is complying with the safety and security rules of the resort and the country. Ensures that the department is complying with the safety and security rules of the resort and the country.
• Ensures that the department is complying with the safety and security roles of the resort and country
• Ensures that objectives are met in terms of the score at hygiene and inspection that HACCP standards are followed by consistency

FINANCIAL

• To assist in developing standard recipes which allow the restaurant to operate at an acceptable food cost and to ensure that the monthly forecasted Food Cost is achieved.
• To strictly adhere to the established operating expenses and ensure that all costs are controlled.
• To assist Chef de Cuisine to ensure effective payroll control through a flexible workforce, maximize utilization of part time employees and close cooperation with
• other Food & Beverage outlets.

GUEST INTERACTION

• Ensure that all employees establish a rapport with guests. Handle all guest requests and inquiries on food, beverage and service.
• To ensure that the Outlet team projects a warm, professional and welcoming image.

ADMINISTRATION

• To assist in the revision and updating of Departmental Operations Manuals on an as needed basis.
• To maintain the Daily Log Sheet
• To assist in planning the outlet weekly roster and work schedules to ensure that the outlet is adequately staffed to handle the level of business.
• To maintain an outlet communication board.
• To submit all guest / staff incident reports.
• To attend weekly Food & Beverage and daily Operations Meeting in the absence of the Chef de Cuisine
• To provide the Materials Department with detailed Product and Purchase Specifications for each item used in the Outlet.

STEWARDING AND ENGINEERING

• To ensure that the outlet is kept clean and organised, both at the front as well as the back of the house.
• To liaise and organise with assigned Stewards and the Chefs that the established cleaning schedules are strictly adhered to.
• To coordinate all Repair and Maintenance and issue repair and maintenance job orders to ensure the proper maintenance of the Kitchen and the Kitchen Equipment

MARKETING

• To conduct monthly menu sales analysis so as to continuously tailor the menus to the customers taste and preferences.

GENERAL

• To understand and strictly adhere to the Rules & Regulations established in the Employees Handbook and the Hotels policy on Fire, Hygiene, Health and Safety.
• To report for duty punctually wearing the correct uniform and name tag at all times.
• To maintain a high standard of personal appearance and hygiene at all times.
• To maintain a good rapport and working relationship with staff in the outlet and all other departments.
• To attend and contribute to all staff meetings Departmental and Hotel trainings scheduled and other related activities.
• To fully support the Departmental Trainers function in the Department assigned.
• To undertake any reasonable tasks and secondary duties as assigned by the executive Chef
• To respond to any changes in the restaurant function as dictated by the hotel.
• To project at all times a positive and motivated attitude and exercise self control.
• To have a complete understanding of the Income Audit Section in the Operations Manual and Policies & Procedures.
• To provide a courteous and professional service at all times.
• To attend all meetings as required by Executive Management.
• To conduct monthly staff meetings.
• To prepare and participate in the Monthly Objective Review.

EMPLOYEE HANDLING

• To identify training needs and plan training programs for the employees.
• To ensure that the outlet employees are Multi Skilled and have the necessary skills to perform their duties with maximum efficiency, through consistent training in accordance with the Annual Training Plan.
• To liaise and inform the Kitchen Department and Human Resources Department of all training sessions.
• To fully support the Departmental Trainers function in the Kitchen assigned, develop Department Trainers and assign training responsibilities.
• To ensure that all employees provide a courteous and professional service at all times.
• To supervise the employees within the department, ensuring that the correct standards and methods of service are maintained as stated in the Department Operations Manual.
• To assist to conduct staff yearly performance appraisal.
• To ensure that all employees maintain a high standard of personal appearance and hygiene at all times.