Job expirat
Sous Chef
Department: Food and Beverage
Purpose
Under the guidance and supervision of the Executive Chef, and within the limits of established hotel policies and procedures, oversees and directs all aspects of the kitchen operation which shall include but not limited to the following: Pastry Head Chef, Chef Tournant, Chef de Partie, Demi chef de Partie, Commis cook, Chief Steward, Kitchen porter.
Relationships
• Reports directly to the Executive Chef.
• Provides functional assistance and direction to the kitchen operation as assigned.
• Interacts with individuals outside the hotel including, but not limited to, clients, suppliers, government officials, competitors and other members of the local community.
• Coordinates functions and activities with the Food and Beverage department and Events department.
Duties and Responsibilities
• Assists the Executive Chef in supervising the functioning of the overall kitchen employees, facilities, and costs to ensure the maximum Food and Beverage departmental profit is achieved.
• Assists the Executive Chef in controlling and analyzing, on an on-going basis, the following:
o Quality levels of production and presentation including the employee restaurant.
o Guest satisfaction.
o Merchandising and marketing
o Payroll and food costs
o Cleanliness, sanitation and hygiene
• Ensures optimum performance of all the above areas.
• Assists the Executive Chef in the production, preparation and presentation of all food items to ensure highest quality at all times.
• Establishes and maintains effective employee relations and interdepartmental working relationships.
• Conducts under the guidance of the Executive Head Chef, such functions as interviewing, hiring, performance appraisal, coaching, counseling, and suspension if necessary to ensure appropriate staffing and productivity. Consults with the HR Manager, as appropriate, in performing the above duties.
• Develops formal training plans and conducts on the job training sessions for kitchen employees.
• Is responsible for the preparation of menus and participates in the pricing policy in consultation with the Executive Chef by taking into consideration the following:
o Local requirements
o Market needs
o Competition
o Trends
o Recipes
o Potential costs
o Availability of Food and Beverage products
o Merchandising and promotion
• Assists in liaising with the Purchasing Officer in determining the minimum food par stocks. Ensures the completion of the market list in accordance with quality and quantity standards. Inspects all perishable food items received for quality.
• Assists in keeping an up to date standard recipe file for all food items, to include:
o Sales history
o Sales mix
o Actual cost
o Potential costs
o Par stock
o Production time
• Comply with Company Grooming Standards.
• Comply with Time and Attendance Policies.
• Actively participate in training and development programs and maximise opportunities for self-development.
• Demonstrate service attributes in accordance with industry expectations and company standards including:
• Being attentive to Guests.
• Accurately and promptly fulfilling Guests requests.
• Anticipate Guests needs.
• Maintain a high level of knowledge which affects the Guest experience
• Demonstrating a ‘service’ attitude
• Taking appropriate action to resolve guest complaints
• Demonstrate understanding and awareness of all policies and procedures relating to Health, Hygiene and Fire Safety
• Familiarise yourself with emergency and evacuation procedures.
• Ensure all security incidents, accidents are always logged in a timely manner and brought to the attention of your manager.
• Be aware of the hotel's conservation of energy saving policies.
• Co-operates with the team and members of management and be supportive and loyal to the company.
• Meets any other request given by the Executive Chef or General Manager.
Our Client has recently expanded its group and now is comprised of seven hotels… The superior 4 star Victoria Hotel, the 200 year old Palazzo Capua and the 5 star city hotel The Palace that are all based in the heart of Sliema, the central part of Malta. Further up north there are two coastal resorts in Qawra consisting of the self-catering Sunny Coast Resort and Spa and the all-inclusive Seashells Resort at Suncrest. In 2017 & 2018, Our Client will introduce two brand new hotels that are set to open their doors in Valletta – the historic capital of Malta. The Saint John – a smart boutique hotel that caters for independent and design-obsessed travellers and Palazzo Merkanti – 5 star luxury hotel that prompts in artistic contemporary baroque style with its exaggerated motion, dramatism and whimsical emotion to be established in the characteristic 17th century old building
MBSP is a company specialized in organizational and personal development programs, that offers training, coaching, organizational assessment, recruitment, consulting in accessing structural funds, image consulting, political marketing, events organizing, sales force outsourcing services.