Sous Chef - Signature Dining

Job Description

Duties and ResponsibilitiesSix Senses Vision & ValuesFully understand and embrace Six Senses company vision and values and its application in all tasks associated with the host sduty.Adhere to all Six Senses brand standards ensuring successful communication across all levels of the operation.GeneralTo create optimum customer satisfaction by providing the highest standard of kitchen quality and presentation at the same timemaximizing the profit margins through effective management of all main kitchen functions.Prepares duty rosters, training plans, vacation plans of the kitchen staff.Monitors the consistency of preparation and presentation of all production areas to ensure that they conform to the requisitestandards.Liaises with Executive Sous Chef regarding purchasing and supplies to ensure that all food items ordered are of the appropriatequalityAssists in the implementation of the annual promotion plan and menu change cycleHelps to ensure that an accurate and up-to-date recipe book is maintainedAssists in menu planning, new menu implementation in the restaurants.Assists in maintaining standards of hygiene and cleanliness in the respective section and related areasPrepares and submits reports as directed by supervisorsAssists in the selection, training and evaluation of hostsCoaches, counsels, disciplines and develops hostsPlans production for the assigned section in the resort, according to menu or special requirements. Requisitions supplies andequipment, Maintains production records, participates in all kitchen preparation.Training and action plan for new hosts in the kitchen, keep track for their career growth.Directs and controls subordinate kitchen hosts to ensure that all day to day operational matters are handled on time and guestexpectations are met.Conduct frequent checks ensuring mise-en-place, production procedures, repair and maintenance, host grooming and manning levelsare in order and takes appropriate action where necessaryEnsures that all kitchen production equipment is functioning properly and preventative maintenance is properly scheduled as wellas routine maintenance and repairs are carried out efficiently.Assists in the controlling and monitoring of all kitchen expenses.Co-ordinates with Chef de Cuisine / Executive Sous Chef in ensuring that main kitchen operations function efficiently and on time,and production quantities are metLiaises with Chef de Cuisine / Executive Sous Chef regarding purchasing and supplies to ensure that all food items ordered are ofthe appropriate quality.The incumbent is to ensure a good working environment and host relations throughout the CulinaryTo ensure that agreed quality, hygiene and other Six Senses Best Practices and Standards are achieved or surpassed. Needs to becost conscious and quality oriented and has the ability to pass this on to all culinary hosts.SpecificEffectively maintains sanitation code adherence in all areas of kitchen and storage.Monitors, participates and coordinates preparation of food and supply orders; estimates food, supply, equipment, and hostrequirements according to menus and estimates number to be served in a fiscally responsible manner. Assures proper labeling andstorage of foods and supplies.Responds to inquiries from team members and guests as required.Performs other related duties, responsibilities and projects as required or assigned.Directs kitchen operations in Chef de Cuisines / Executive sous chefs absence.AdditionalOpen-minded, willing to accept changes, strive to maximize the efficiency of the resort.Must be willing to work a flexible schedule to accomplish all responsibilities and tasks.Complete any other duty assigned to them by their manager/supervisor.Arrive on time in full uniform in accordance with the company grooming guideline.

Keyskills :
Hospitality Operations Monitoring Chef De Cuisine Customer satisfaction kitchen staff