Sous Chef

• Builds a motivated and skilled team, leads by example and instills a culture of continuous learning and improvement among employees
• actively participates in Employee Relations activities and programs
• Actively plans and manages the career development of every employee through effective coaching, training and by instilling company values
• Organizes and manages the department in accordance with company philosophy and policies, maximizing efficiency and productivity and achieving established goals
• Displays warmth, care and genuine enthusiasm when dealing with guests and internal customers
• Demonstrates standards awareness, by setting example for standards execution, standards testing and implementing action plans to achieve established product and service goals
• Prepares annual plans and forecasts, consistently monitors and manages budgetary goals
• Ensures consistent quality and presentation of menus under his supervision
• Constantly inspects taste, temperature, portion size and visual appearance
• Develops new dishes and restaurant menus
• documents recipes and presentation standards
• Ensures strict maintenance of food and personal hygiene standards in the department
• Ensures profitability of the department
• adheres to food cost targets
• assist with costing and pricing of menus
• Consistently monitors quality of ingredients
• assist in purchasing and receiving of food stuff
• ensures optimum storage and rotation of raw materials
• Interacts with guests in a personal manner and creates special dining experiences
• Maintains an organized administration of departmental and personnel records, including rostering and leave planning
• Ensures employees adhere to the code of conduct and grooming & hygiene standards
• Conducts daily briefing and monthly departmental meeting
• Provides regular and fair performance feedback to employees
• Maintains a clean and orderly work area and ensures tools & equipment are well maintained
• Promotes and ensures a safe working environment
• Performs pre- and post service checks
• ensures subordinates are immaculately groomed and aware of daily specials and promotional offers
• Is highly sensitive to guest preferences
• ensures special requests are accommodated
• Is proficient in the costing of menu and buffets
• is able to determine and analyze gaps between actual and potential food costs as well operating expenses
• Takes an active part in all facets of training and development activities in the F&B preparation department
• Conducts regular hygiene inspections
• assists the stewarding department's hygiene maintenance efforts

• Has 4 - 5 years of kitchen supervisory and management experience in a 5 star hotel/resort
• Technical experience in various world cuisines is preferred
• Possesses aptitude, management skills and upward mobility
• Possesses excellent English, math and psychometric abilities
• Possesses business acumen, creative flair, and the ability to engage with the guest professionally and personally
• Has a well developed interest in food and wines, and displays passion for the profession

Technical experience in various world cuisines is preferred

• Competitive Salary, wages, and a comprehensive benefits package
• Excellent Training and Development opportunities
• Complimentary Accommodation at other Four Seasons Hotels and Resort
• Complimentary Cleaning for Employee Uniforms
• Complimentary Employee Meals