Sous Chef ACCOR

Key Responsibilities:

• Select and develop recipes based on the theme and new F&B Trends and Accor F&B Philosophy.
• Help to direct, control and co-ordinate the activities of all chefs and kitchen attendants, engaged in preparing and cooking food.
• Trains, develops and motivates supervisors and culinary team to meet and exceed established food preparation standards on a consistent basis.
• Responsible for the smooth running of the kitchen, assist Cluster Executive Chef and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.
• Advocates to Cluster Executive Chef in financial/business decision making, demonstrates honesty, integrity and also leads by example.
• Assists in the implementation of a flexible employee base. To allocate employees over the division based on established business productivity.
• Ensure that all food is prepared and served according to the standards set by himself and the Cluster Executive Chef.
• Produce and checks cooking and presentation of food.
• Makes sure all equipment and utensils are clean and in working condition at all times.
• Check all areas of the hotel in regards to sanitation and hygiene, to prevent contamination of any kind and ensures the kitchen complies with health and safety standard as to prevent accidents.
• Participates in kitchen meeting and represents the Cluster Executive Chef at all other meeting during his absence.
• Maintains all hotel records and forms as prescribed by HACCP, Hotel management and policies.
• Is aware of trends, practices and equipment in food and beverage preparation and service in the hotel and restaurant field through competitive hotels reviews, trade fairs, networking and literature.
• Coordinates with Purchase department to procure the best available raw material in both quality and price.
• Champions guest satisfaction efforts for long stayers with personalization of their diet requirements.

Administration:

• Reviews guest comments, takes guest feedback (in-person and social media) for guest satisfaction results and other data to identify areas of improvement.
• Ensures all kitchen Heartists maintain required food handling and sanitation certifications
• Reviews monthly forecasts and schedule resources accordingly.
• Co-ordinates an effective and efficient Payroll Management / Resource allocation through establishing a flexible work force throughout the Division, based on the principles of Multi Skilling and Multi-Tasking.
• Ensures that the Departmental Operations Manuals, Policies & Procedures and SOPs are prepared and updated annually.
• Ensures that all Culinary forms and reports are forwarded in time to concerned departments.