Sous Chef - Bakery

Job Summary

Essential Duties and Responsibilities

• *Operations*
• To co-ordinate in conjunction with the culinary management team in detail on the Restaurant / Banquet/food production, and all specific duties to all associates under his supervision.
• To check all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and ensuring that food served is always of the highest standards.
• To constantly check the quality of the bakery products prepared regarding production quality and presentation.
• To insist on a uniform visual appearance and portion sizes of all protein-based food items prepared in the butchery section and according to the specified standards.
• To monitor and fully implement the portion control established with the recipe cards and the butcher test. To minimize waste and spoilage.
• To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers.
• Ensures smooth and effective communication among the kitchens and with other departments.
• To work closely with the receiving and storeroom. To make sure that received goods are of standard quality and according to the hotel’s specifications.
• To constantly be alert on freshness, presentations, and temperature of food served.
• To assist and supervise the preparation of protein food-tasting sessions.
• To check on set-up before operations.
• Attends a weekly meeting with the seniors Chef to discuss future business strategy and review ongoing action plan progress, and other departmental meetings as required.
• Updates menu recipe cards and menu planning for promotions.
• *Hygiene and Sanitation*
• Responsible for the hygiene and cleanliness of all kitchens including associate restaurant kitchen.
• Liaise and work closely with the Heart of House Manager for pre-planning and execution of delivery and cleanliness of equipment.
• To check all machinery, ensure proper maintenance and usage of the equipment, and follow up with Engineering on work order forms. Misuse of equipment should be reported, and disciplinary action should be taken.
• To ensure that all kitchen and stewarding associates adhere to the hotel grooming standards.
• Ensures that associate follow the hygiene and sanitation procedures when handling food / equipment / utensils.
• To insist that working areas, working tables, working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans etc. are cleaned and sanitised as per FSMS policies.
• To ensure that the refrigerators and deep freezers, ceiling, walls, floors, and shelving etc. is always clean.
• To check drawers, under-counter refrigerators and reach-in refrigerators to ensure that they are clean, and the contents are always fresh and dated.
• To work closely with the Heart of House Manager and monitor that exhaust hoods, stoves, ovens, salamanders, deep freezers, steamers, filters, boiling pans, Bain Marie, hot and cold cabinets etc. are spotless and cleaned daily.
• *Talent & Culture*
• To report to the Executive Sous Chef on all associate and operation matters.
• To recommend promotions and transfers of associate to various restaurants for Executive Sous Chef.
• To monitor associates’ schedules. Plan and monitor associate holidays, lieu days, requests etc.
• To conduct section / departmental meetings
• To carry out one to one conversation, performance appraisals and reviews for all relevant associates on a regular basis ensuring that the hotel’s succession planning is upheld.
• To report all complaints to the Executive Sous Chef.
• Responsible for proper efficiency and functioning of the assigned restaurants or sections.
• To conduct training classes for associates to develop their skills / new menu items.
• To ensure that associates are aware of hotel rules and regulations.
• To ensure that associates are trained on fire and safety, emergency procedures and hygiene.
• *Cost Control*
• Assists in the control of expenses / purchases / requisitions are within budget limits.
• Assists to Maintains food gross profit set by hotel.
• Ensures food portioning, serving, requisitions / receiving from stores are properly controlled / minimised wastage.
• **Standard Responsibilities**
• Comply and adhere to the Rosewood company policies.
• Take on other tasks in addition to the ones stated, in a reasonable framework.
• Be always a “brand ambassador” and ensure brand integrity and clarity are always maintained.
• Model the company’s culture, vision, mission, principles and Culture Characteristics.
• Ensure new technology and equipment is embraced, improving productivity whilst taking work out of the system.
• **Confidentiality**
• Whist working for the company there will be access to a wide variety of confidential information concerning the company, guests, and associates.
• It is vital that all such information remains confidential and must not be disclosed to anyone outside the company, guests, and associates, unless otherwise stated.

Health & Safety

• Be aware of and comply with safe working practices as laid down under the Health and Safety rules, regulations, and procedures as applicable to your place of work. This will include your awareness of any specific hazards at your workplace.
• The wearing of appropriate protective clothing provided by or recommended by the Company will be obligatory.
• Report any defects in the building, plant, or equipment according to hotel procedure.
• Ensure that any accidents to associates, guests or visitors are reported immediately in accordance with correct procedures.
• Attend Statutory Fire, Health & Safety training and be fully conversant with and abide by all rules concerning Fire, Health & Safety.
• Be fully conversant with:
• + Regulations
• + Risk Assessments for your department

Other

• The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis, as appropriate.
• As the hotel’s level of business varies considerably, there is a need for flexibility in attitude, approach and working hours.

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