Senior Sous Chef- Banquet Events

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. · Foster positive thinking and motivation within all kitchens by giving active assistance and advice on more effective ways of running the kitchens. · Ensure that all designated action points from briefings/meetings are being followed by the individuals concerned. · Guide the entire team in decision-making and judgement. · Ensure that positive working relations with non-Food and Beverage departments are fostered giving co-operation at all times. · Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations. · Ensure disciplinary and grievance procedures are properly adhered to and followed. · Handle customer comments and complaints and take swift corrective action after consultation with the Chef de cuisine & Leadership Team. · Be responsible and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils. · Find ways to improve the efficiency of the operations, which will benefit our clients. · Assist the Chef de cuisine in constantly finding ways to further improve the Food cost through strategic purchasing, right volumes, without negatively affecting pre- determined quality standards. · Constantly strive to reduce energy consumption through awareness campaigns within all kitchens. · Co-operate with and drive forward the implementations of minimum operating standards in all Food and Beverage kitchens. · Complete detailed checks of the entire kitchen operation during all service periods taking necessary actions to correct any deviation from quality standards. · Conduct weekly inspections of his/her kitchen with minuted follow-ups. · Plan co-ordinate and supervise all menu implementations in a timely manner. · Assist in the preparation and control of daily and weekly market lists. · Create and develop new dishes and recipes by keeping up with the latest market trends. · Constantly strive to improve kitchen operating procedures. · Be partially responsible for the labour budget of the kitchen department. · Propose and initiate when approved, new services and products for our guests. · Control manpower distribution throughout the assigned kitchen, by overseeing the scheduling of all sections and makes adjustments anticipating unscheduled business. · Perform any other reasonable duties as required by the department head from time to time. · Continuously look at market trends, innovate and create accordingly. · Be very flexible and open to requests and changes. · Comply with all hygiene standards required and have necessary training with staff. · Ensure maximum compliance to all FSS Policy & Procedure. · To strive for improvement through daily training and continuous updating. · To comply with the relevant hotel grooming standard and ensure proper standard is followed by all subordinates · To comply with all safety and security regulations. · Strictly adhere to all Policy & Procedure existing in the hotel. · Perform any other reasonable duties as required by the department head from time to time. Requirements: · Completion of GCE ‘O’; or minimum of three years related experience and/or training; or equivalent combination of education and experience. · Working knowledge of recipe costing process. · Knowledge of catering from menus to runners to set-up and breakdown procedures. · Possesses knowledge of sanitation standards. Serv Saf certified. · Demonstrates teamwork and customer service focus. · Demonstrates excellent communication skills. · Knowledge of food inventory