Job Summary

The Sous Chef of the Wine Lab should be able to assist the Executive Chef in the coordination and supervision of the running of the kitchen department with the aim of maintaining the standards and of achieving maximum guest satisfaction.  To increase sales, to achieve budget food cost, and to stay within the budget of general kitchen expenses.  To deputize in the absence of the Executive Chef.

Key Duties and Responsibilities:

ATTENDANCE

·  Ensure your time is managed efficiently, as per the weekly roster.

GROOMING AND HYGIENE

· Demonstrate responsibility for colleague uniform appearance and personal hygiene in his section

· Report on duty as per roster, clock in when reporting on duty, and clock out when finishing the shift.

DAILY ACTIVITIES

· Ensure immediate subordinates perform within the framework as set forth in their job descriptions and standards of performance.

· Ensure the colleague's time book is completed daily.

· Ensure all kitchen colleagues commence duty on time and that they are wearing the correct uniform and adhere to  health regulations

· Practice daily on-the-job training and assist the Chef in his monthly training sessions; be actively involved in facilitating classes.

· Ensure safe working conditions for all kitchen personnel by adhering to safety regulations stipulated by the resort policy and procedure.

· Ensure that all maintenance requirements are reported and recorded daily.

· Responsible for all deliveries, check them properly with an emphasis on quality, quantity, and price as per agreement.

· Ensure minimum wastage.

· Check regularly and physically on the correct staffing of the department.

· Ensure a fast and efficient service to the guests.

· Ensure customer relations are of a high standard and all complaints are dealt with immediately and in a manner satisfactory to the customer.

· Bring creative ideas for new dishes, more attractive presentations, food promotions, etc, to the attention of your immediate supervisor.

IMPORTANT RELATIONSHIPS

· Reports to Executive Chef.

· Takes decisions on operational matters concerning the kitchen that are outside the responsibility of the subordinates.

· Maintains excellent relations and professionalism amongst all peers.

· Stays in contact with staff in the department, managing through example.

· Co-ordinate with Maintenance for all work to be completed in the kitchen.

· Maintain good working relationships with the F&B service team.

KEY RESPONSIBILITIES

· Recommend changes in system and procedure to increase efficiency and to improve service quality

· Ensure prompt and accurate service by kitchen colleagues, to achieve a high level of customer satisfaction.

· Ensure availability of raw ingredients at all times through proper planning, correct requisition timing, and correct storage in Walk-ins.

· Ensure implementation and maintenance of standards of food quality, preparation, and presentation

· Actively support F&B service with regular attendance of their briefing.

TRAINING

· Encourage team building through regular informal chefs’ briefings and an open door policy.

· Use an appraisal system to review the performance of direct subordinates and determine their development needs.

· Make recommendations on hiring, promoting, increments, and disciplinary action for employees in the kitchen.

· Ensure career development plans and succession planning of subordinates.

· Counsel staff in relation to work-related matters.

· Ensure constant ‘on the job training and classroom training for all staff.

· Attend behavioral and vocational training in own and related work areas to enhance skills.

· Personally conduct key training.

ADDITIONAL

· To perform any other duties as directed by your immediate supervisor

· To be available to work overtime when requested

· You as middle management are held fully responsible for keeping your fridges up to the standard of the hotel, making sure you and your colleagues work neat and tidy

· Control your stock levels, make sure you have a proper stock rotation

· Make sure you and your colleagues are cooking all dishes according to recipes and specs

· To be able to control your department's food cost and operating costs

· It is important to control your staff in your department and take necessary action when needed

· It is your duty to run the kitchen and your department and take necessary action when needed

· It is your duty to run the kitchen and your department to the set standard of the Executive Chef

· It is your duty to make sure when you are on shift that all food leaving the kitchen from whichever outlet it is, are up to the Palace standards set by the Executive Chef

· To assist in keeping the stewarding department in top performance all time

JOB DESCRIPTION

SUPERVISION

· Help junior members to produce and present dishes according to the method previously discussed and keep the standard as high as possible.

· Help junior staff members to prepare mise en place for functions accordingly and on time.

COMPANY POLICY

· Be familiar with the staff handbook, house rules as well as emergency and evacuation procedures

KNOWLEDGE OF PALACE

· To be familiar with all facilities and services for sale by the hotel and the complex in general.

GENERAL

· To work in harmony with all staff and departments in the hotel

MAINTENANCE

· To maintain at all times the highest standards of appearance and social skills.

CODE OF CONDUCT

· To ensure effective implementation of the following code of conduct at all times:

· Conduct which is of the highest ethical standards – intellectual, financial & moral

· Conduct which builds and maintains Teamwork, with mutual trust as the basis of all working relationships

· Conduct which puts the customer first, the company second and self-last

· Conduct which exemplifies care for the customer through anticipation of need, attention to detail, excellence and style, and respect for privacy along with warmth and concern

· Conduct which demonstrates that people are our key asset, through respect for every employee, and leading from the front regarding performance achievement as well as individual development

· Conduct which at all times safeguards the safety, security, health, and environment of customers, employees, and the assets of the Company

· Conduct which eschews the short-term quick-fix for the establishment of the long term of healthy precedent

 Functional competencies

Grooming

§ I present a professional image according to established standards

Communication

§ I foster two-way communication between myself and my colleagues

§ I respond to questions and requests with complete answers and follow up appropriately

 Functional Skills and Knowledge  

§ I understand the full scope of my duties and demonstrate initiative

§ I take responsibility for my actions

Response to Supervision

§ I demonstrate respect for my leaders

§ I respond to supervision positively

Team Management & Development / Influencing & Working with Others

§ I promote co-operation and trust within my immediate team, department, and property as a whole

§ I provide regular training and development opportunities for my colleagues to perform their duties effectively

Where Colleagues do not have anyone to supervise,
then the competency will be replaced by with the following 2 behaviors:

§ I promote co-operation and trust within my colleagues and work environment

§ I openly share my skills and knowledge in my work environment

Problem Solving & Decision Making

§ I demonstrate a logical problem-solving approach

§ I can be entrusted to make decisions when required

Interested and qualified candidates should please send CVs to: hr@theverb.ng 

Kindly note, only shortlisted candidates will be contacted.