Vacancy title:
Executive Sous Chef

Jobs at:
International Hotel Chain

Deadline of this Job:
July 6th 2018

Duty Station:
Kampala, Uganda

JOB DETAILS:

JOB TITLE: Executive Sous Chef
Created by: HR Director
DIVISION: Food and Beverage
REPORTING TO: Executive Chef
LEVEL: Head of Department

GENERAL PURPOSE: To manage the Kitchen according to set standards and to ensure smooth functioning, customer satisfaction and high levels of sales and profits in line with company policies and regulations.

GENERAL RESPONSIBILITIES
Customer Relations

• Maintaining a professional relationship with all HODs, associates and guests
• Conveys the image of the hotel

Professional Techniques/ Production

• Responsible for the administration, operation and coordination of the Kitchen
• Responsible for guiding the Chef de Partie and in the performance of their jobs in accordance to Hotel policies and procedures
• Responsible for achieving financial goals, by minimizing costs without compromising the quality
• Responsible for implementing the Policies and Procedures in operating the Kitchen
• Responsible for ensuring sufficient operating equipment and supplies for production.
• Responsible for establishing and maintaining high sanitation standards in the Kitchen
• Responsible for implementing special promotions and events for the Kitchen, to attain a profitable food and beverage operation in guidance with the Executive Chef
• To set standards tor production of the Kitchen in line with company policies
• Establishes and implements all the food and beverage policies and procedures in the Kitchen
• Recognizes good quality products and presentation
• To constantly strive for new innovative ideas in menu and new concepts ot production.
• To ensure Food Control Regulations are adhered to in detail, that the stewards records are up to date and filled in correctly.
• Assist the Executive Chef to initiate and prepare new menus for a la Carle, buffet, themed menus with innovative ideas. From conception, tasting, costing photos and recipes through to implementation.
• identify and report to the executive chef all food items which are not up to the quality standard
• Control Food Stock in regard of freshness and expiry date. Order food daily as required, ensuring that the food cost is kept in line.
• Understand all Hot Meals Production and Cold Meals Production Process Submit recipe fiche technique to Executive Chef before implementing any new menu
• To direct the activities of food quality, productivity and creativity to maintain and improve standards according to menus, promotions and special requirement
• Capable of deciding the level of authority and responsibility that can be delegated
• Carries out a firm and fair employee treatment policy
• Attends meetings and training sessions organized by the Hotel management for the position
• To direct the Kitchen brigade in maximizing all resources to achieve high quality and excellent all over cost control
• Prepare all food purchase requests for the Kitchen
• Responsible for ensuring the Kitchen is covered with management staff during operation
• Coaches and counsels all junior staff effectively
• Evaluates objectively the performance of Kitchen staff
• Identifies training needs within Kitchen staff and implements employee development and training program. Liaising with the Learning and Development Manager, ensuring that the nominated employees attend the training courses.
• Prepare, conduct and supervise On the-job training tor Kitchen staff and make it relevant and interesting.
• Also record said trainings in line with the new cookery school to be implemented with the assistance of the Executive Chef
• Motivates a strong team amongst Kitchen
• Deputize for the Executive Chef in his absence.
• Make the weekly rosters. vacation planner and monthly attendance sheet.
• Check emails regularly tor new information pertaining to the kitchen operation.
• Ensure all staff are working with safe and hygienic practices.

Supportive Functions
in addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel

• Observe local competitors by competition checks
• Identity with trends on the gastronomy scene and food presentation
• Carry out ongoing and special kitchen meetings, e. g. in the events area, communication with suppliers and partner companies
• Advice to guests and customers, and immediate handling of complaints
• Observe the standards of service during the daily operating sequence
• Continuous monitoring of costs in relation to Payroll, Food Costs and Other Expenses
• Maintain solid and open communications with all hotel operating departments.
• Maintain up-to-date information on program and food and beverage events
• Attend all department and hotel meetings as necessary. Management and Administration
• Well conversed with the Hotel Operation, Policies and Procedures, and acquainted with physical layout of the Hotel
• Ensure proper care of all equipment and furniture entrusted for use.
• Behaviour should be geared in such manner as to represent the Hotel in the best possible way at all times,
• Reports to work in good time before commencement of duty.
• Wears appropriate business attire and ensures a proper appearance so as to present the Hotel in the best possible way
• Ensure that confidential record and other confidential information is properly safeguarded, and is not removed from the office
• Does not disclose any financial information or any other information of the Hotel

Hygiene Personal Safety and Environment

• Ensures that the workplace remains clean and tidy
• Applies the hotel's security regulations (in case of fire etc)
• Ensures the safety of properly and people

Specific Job Knowledge, Skills and Abilities

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrable that the or she can perform the essential functions of the job with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:

• Must be able lo speak, read, write and understand the primary languages used in the workplace.
• Must be able to read and write lo facilitate the communication process.
• Requires good communication skills, both verbal and written.
• Must possess basic computational ability.
• Must possess basic computer skills
• Must have excellent interpersonal and sales related skills.
• Must have exceptional organizational, supervisory skills.
• Must be able to prepare and analyze data and figures, and transcriptions prepared on and generated by computer.
• Must have exceptional food and beverage knowledge and pricing,

Job application procedure
Please send your updated CV and cover letter indicating 3 professional referees to: jobs53350@gmail.com