Sous Chef

Essential Duties and Responsibilities – (Key Activities)

• Assist Executive Chef and Executive Sous Chef in kitchen operations as necessary.

• Perform all duties of kitchen associates as required.

• Recognize superior quality products, presentations and flavor.

• Maintain food preparation handling and correct storage standards.

• Maintain purchasing, receiving and food storage standards.

• Ensure compliance with all local, state and federal (Health Department) regulations and FSMS Company standard

• Support procedures for Food & Beverage portion controls and waste.

• Follow proper handling and right temperature of all food products.

• Complies to the company policies.

• Works within all pre-set budgetary limits.

• Takes on other tasks in addition of the ones stated, in a reasonable framework.

• Develops and updates policies and manuals, as related to the division/department, for implementation in the field, while ensuring compliance to the same for consistency across the group.

• Actively participates in and leads recruitment and talent development for the division/department, to meet both current and future needs.

• Know and implement Hoiana Hotel & Suites

• Hygiene and Safety Standards.

• Operate and maintain all department equipment and report malfunctions.

• Effectively investigate report and follow up on associate accidents.

• Be responsible for asset management of all outlet property and facilities.

• Actively involved in training the associates on the fundamentals of techniques and excellent plate presentations.

• Participate in training associate on menu items including ingredients, preparation methods and unique tastes.

• Train associates in safety procedures and supervise their ability to follow loss prevention policies to prevent accidents and control costs.

• Implement and follow Departmental Daily “15 Minutes” Training Program.

• Periodically plan outside associates’ activity to promote teamwork.

• Enforce the Hoiana Hotel & Suites food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.

• Train, coach, and counsel associates in order to reach a satisfactory level of productivity.

• Respond to guest inquires or concerns within 24 hours in what is deemed the appropriate manner.

• Ensure the Hotel delivers to guests: “Simply Fresh Chef-crafted Food”.

• Maintain F&B concepts and Mission standards concerning preparation & presentation.

• Carry a monthly self-inspection and make sure the Department is compliant with the Brand Standard Guidelines.

• Practice “Open Door” Policy at all times.

• Promote positive inter-departmental relations through candid communication and cooperation.

• Career Opportunities
• Insurance
  
• Training & Development
• Accommodation - Hoiana Staff Village
• Annual leave
• Heath checkup
• Employee shuttle bus service
• Uniform

Qualifications

• Certification as required to comply with culinary Education preferred

• Good communication skills (verbal and listening and writing)

Others

• 2+ years managing a team of junior culinarians

• The ability to demonstrate and execute an exceedingly strong work ethic

• Skills to motivate and develop the culinarians on your team

• An appreciation for the people you work with

• A passion for real, good food