ASTON Cimone - FB Kitchen - Sous Chef

LemonUi

Tanggal: 6 jam yang lalu

Kota: Tangerang, Banten

Jenis kontrak: Penuh waktu

Job Description

Administration

To assist in developing menus those are appropriate for the outlet operation, the market and the desired business goals.
To assist in preparing and updating the Outlet Kitchen’s Departmental Operations Manuals.
In the absence of the Chef de Cuisine, to conduct pre-shift briefings and regular communications meetings, ensuring that they are effective and conducted as necessary.
In the absence of the Chef de Cuisine, to attend weekly Food and Beverage and Department Head Meetings, as scheduled.
To help maintain and utilise other employee communications channels, e.g. notice boards, log books, handover reports, etc.

Customer Service

To ensure that all guest contact culinary employees in the outlet deliver the brand promise and provide exceptional guest service at all times.
To ensure that culinary employees also provide excellent service to internal customers as appropriate.
To handle all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.

Financial

To help develop, write, test, update and follow standard recipes.
To help maximise employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the outlet as well as the expectations of the guests.
To help ensure that the outlet food cost is managed in line with maximising profit while delivering on the brand promise.
To assist in proactively managing costs.
To assist in the inventory management and ongoing maintenance of hotel operating equipment and other assets, including establishing par stocks, equipment care and maintenance and inventory taking as required.
To assist with the input and oversight of product specifications, recipes and other data as required, supporting the smooth operation of Materials Management and Cost Audit functions.

Marketing

To assist in the preparation, utilisation and update of an Annual Marketing Plan, broken down as necessary by department.
To constantly evaluate local, national and international market trends, vendors and other hotel/restaurant operations to make sure that the hotel’s own operations remain competitive and cutting edge.
To look for Marketing and Public Relations opportunities to increase awareness and ultimately business.

Operational

To help maintain the culinary standards for the outlet, overseeing the consistent implementation of the approved menu and training the employees as necessary in the preparation and presentation of each and every item.
To help in creating special menus, suggest alternatives, meet specific customer requests and interact with customers to meet and exceed their culinary expectations.
To help in monitoring all outlet kitchen operations, especially during peak business periods, working alongside the other culinary employees and making adjustments where necessary.
To ensure that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.
To work closely with other management and supervisory personnel in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
To make sure that culinary employees work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”.
To make sure that all employees are up to date with the availability of seasonal and new products on the market.
To taste and monitor the food products served, providing feedback and adjusting where appropriate.
To verify the quality of the product coming into the outlet kitchen, working with the Chef de Cuisine in the procurement of the best product for the best price.
To work closely with the Stewarding Manager to ensure that hygiene standards are maintained and that operating equipment is cared for to maximise its useful life and to minimise breakage.
To work with the Director of Engineering to ensure that all equipment is properly maintained and cared for.

Personnel

To assist in the recruitment and selection of outlet culinary employees. To follow hotel guidelines when recruiting and use a competency-based approach to selecting employees.
To oversee the punctuality and appearance of outlet culinary employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.
To maximise the effectiveness of outlet culinary employees by developing each of their skills and abilities through the appropriate training and/or coaching.
To conduct annual Performance Development Discussions with employees.
To assist in the implementation of effective training programmes for employees in coordination with the Training Manager and other Departmental Trainers.
To assist in the preparation and posting of weekly work schedules for outlet culinary employees, making sure that they reflect business needs and other key performance indicators.
To encourage employees to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.
To ensure that all employees have a complete understanding of and adhere to employee rules and regulations.
To ensure that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
To feedback the results of the Employee Opinion Survey and to ensure that the relevant changes are implemented.

Staff / Training

Ensures constant on - the - job and classroom training for all kitchen employees
Personally conducts key training
Identifies and develops new chef de parties and commis
Trains all kitchen staff, with a “hands on” attitude in the standards and procedures as outlined by the Executive chef
Trains subordinates in cooking skills as per certification process so as to enable them to progress to future promotion
Encourages team building through regular informal meetings and an open door policy
Uses the Aston International appraisal system to review the performance of direct subordinates and determines their development needs
Makes recommendations on the hiring promoting, increments and disciplinary action for staff
Ensures the career development plans and succession planning of subordinates
Counsels subordinates in work - related & personal matters
Attends behavioural training in own and related work areas to enhance skills and develop multifunctionality.

Other Duties

To maintain strong, professional relationships with the relevant representatives from competitor hotels and other organisations.
To respond to changes in the Food and Beverage function as dictated by the industry, company and hotel.
To read the hotel's Employee Handbook and have an understanding of and adhere to the hotel's rules and regulations and in particular, the policies and procedures relating to fire, hygiene, health and safety.
To attend training sessions and meetings as and when required.
To carry out any other reasonable duties and responsibilities as assigned.

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