Scope and Objectives   

 

This position is responsible for training the juniors at the appointed section in preparing & delivering consistently high-quality food. Observing all standards as set by the hotel and regulated by local authorities, ensuring all hygiene, cost controls systems are followed & maintained.   

 

Grooming   

Our appearance is a statement of who we are. Our grooming should create a professional image at work that is why our every team member needs to follow the grooming standards at all the time. 

 

Key Interactions 

Internally   

• Food & Beverage  

• Catering sales   

• Engineering   

• Talent & Culture   

• Stewarding   

• Purchasing  

• Housekeeping  

Externally  

• Guests  

• Suppliers  

• Vendors  

 

Primary Responsibilities 

• Preparation of food, cooking, quality control, cutting & HACCP  

• Maintain daily mis-en-place (MEP) and prepare ingredients  

• Lead by example, inspect & clean food preparation areas, ensure safe personal hygiene & sanitary food-handling practices, HACCP, labelling & FIFO/FEFO practices, hygienic handling & storage of equipment & utensils  

• Check the taste, temperature & visual appeal of food items prepared to ensure that the quality & portion are consistent & as per specifications set out  

• Ensure the highest standards and consistent quality in the daily preparation  

• Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating   

• Strict adherence to purchasing procedures  

• Keep up to date with the new products, recipes and preparation techniques  

• Have full knowledge of all menu items, daily highlights and promotions  

• Adhere to recipes and stock management  

• Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to  

 

Other Responsibilities  

• Be well versed in hotel fire & life safety/emergency procedures  

• Apply necessary precautions with regards to the hotel food safety & hygiene standards (HACCP)  

• Attend all briefings, meetings and trainings as assigned by management  

• Maintain a high standard of personal appearance & hygiene at all times  

• Perform other reasonable duties assigned by the assigned by the Management  

• Establishing & maintaining effective inter-departmental working relationships  

• Actively share ideas, opinions & suggestions  

• Efficiency in preparations & execution  

• Acquire culinary knowledge & skills to grow as a junior sous chef  

• Guide & train the junior colleagues on a daily basis to ensure high motivation and productive working environment  

 

Main Complexity/Critical issues in the Job    

• Multi-tasking   

• Delivery of high quality product on a consistent basis  

• Cleanliness of work area  

• Practice strict control on food portioning & wastage, thereby ensuring gross food profitability  

 

Span of Control 

  

Nature	Amount
Food hygiene	< 3% of occurrence
Food cost	Budget vs Actual ±1%
Headcount	Direct reports : XX colleagues
Management of stock	To be in line with forecasted food cost

 

Profile 

Knowledge and Experience  

  

• Basic & local necessary food hygiene certificates  

• Minimum of 4 years in basic culinary position, preferably in similar operation  

• Knowledge of different culinary techniques  

• Certificate in culinary, preferred   

• Good reading, writing and oral proficiency in english language  

• Ability to speak other languages and basic understanding of local languages will be an advantage  

  

Competencies  

  

• Good interpersonal skills with ability to communicate with all levels of employees  

• Technical culinary skills  

• Reliable & consistent specifically in stressful & high-pressure situations  

• Ability to work within a team & able to build one   

• Self-motivated, energetic with the ability to work within a team & able to build one  

• Hungry to learn & apply in operation in order to grow  

• Well-presented & professionally groomed at all times