The Sous Chef is responsible for ensuring that the relevant kitchen operates as a successful profit centre and/or production area by managing and controlling food production in accordance with Melco standards. The Sous Chef is the second in charge for outlets without a Senior Sous Chef. It is primarily a hands-on operational position in the kitchen.

PRIMARY RESPONSIBILITIES:

• Enhance service to regular guests by adapting to personal taste and providing anticipatory service
• Ensure the product consistency is maintained in regards to appearance and taste
• Ensure the Chef de Cuisine and/or Senior Sous Chef are informed of daily operations
• Assist to implement the management strategy for people management; including:
• Train and develop the team as a primary objective, openly sharing knowledge
• Establish and maintain effective workplace relationships
• Communicate effectively, ensuring information reaches all staff in the kitchen
• Conduct daily briefing when required
• Demonstrate integrity, respect and empathy in all communications
• Identify, analyse and solve problems; raise issues which cannot be solved to management
• Provide guidance and support to junior staff and colleagues
• Constructively manage poor performance, seek support form superiors if required
• Maintain records of all training
• Maintain food cost within parameters provided by the company
• Check food cost on a daily basis and ensure continual awareness of monthly food cost
• Ensure that Melco policies and procedures are strictly adhered to by all kitchen employees
• Ensure the kitchen exhibits the flair, creativity and constantly strives for ‘best in class’ quality standards
• Ensure the product consistency is attained in regards to appearance and taste
• Attend meetings as required
• Maintain and exceed Food Safety Standards in line with company policy, or as directed by management
• Report accidents, injuries and unsafe work conditions to supervisors
• Perform other reasonable job duties as assigned by supervisors from time to time

KEY PERFORMANCE INDICATORS:

N/A

QUALIFICATIONS:

Experience

• Minimum 6 years professional kitchen experience, including:
• Management experience in a five star kitchen environment
• Relevant experience in a variety of cuisines, or a specific style/cuisine as relevant to the position
• Proven track record working with ‘best in class’ cuisine, supported by awards and/or industry recognition achieved by previous employers

Education

• Successful completion of a 4 year apprenticeship or relevant training
• Understanding of food Safety / HACCP / ISO22000 advantageous

Skills / Competencies

• Hands-on, cuisine oriented primary skill set
• Good understanding of what ‘management’ is
• Competent with some basic Microsoft functions, including Outlook
• Good understanding of food cost, how to calculate and manage
• Good understanding of menu engineering, how to read, action and apply to menu writing
• Be able to implement and maintain quality controls as directed by management
• Must have relevant written/spoken language ability (multiple languages an advantage)
• Be able to demonstrate understanding of one’s own strength and weakness
• Following the correct safe manual handling and lifting techniques
• Ability to move, lift, carry, push, pull and place heavy objects if required
• Occasional ascending or descending ladders and/or ramps
• Ability to stand for an extended period of time during the shift
• Ability to work on flexible shift including overnight, weekends and holiday on rotation basis
• Ability to work on overtime when needed

Advantageous Skills

• N/A