Sous Chef

POSITION SUMMARY:

The Sous Chef is responsible for ensuring that the assigned Outlet operates as a successful profit center and production area by planning, organizing, directing and controlling food production in accordance with Melco standards. The Sous Chef takes ownership of kitchen operations for an Outlet in the absence of a Chef de Cuisine with a hands-on approach.

PRIMARY RESPONSIBILITIES:

• Ensures the product consistency is attained and maintained regarding quality, appearance and taste
• Enhances service to regular guests by adapting to personal taste and providing anticipatory service
• Ensures all employees perform the correct techniques and that they are familiar with relevant items and products
• Ensures that all products and services are delivered accurately and in a timely manner while performing quality checks before service
• Ensures Chef de Cuisine is informed of daily operations
• Ensures readiness of Outlet regarding item preparation, equipment operational state and area cleanliness
• Assists to maximize employee productivity using proper allocation and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests
• Assists with the design of menus, food presentation, product and style of service to enhance customer satisfaction and repeat clients
• Trains and develops the team as a primary objective, openly sharing knowledge
• Provides guidance and support to team and colleagues
• Ensures that Melco policies and procedures are strictly adhered to by all kitchen employees
• Performs regular inspections to kitchen equipment, ensuring operational condition and reports any damages
• Monitors stock for daily operations and minimizes costs while promoting continual awareness
• Conducts daily briefing and ensures all relevant information is passed on appropriately
• Establishes and maintains effective workplace relationships
• Demonstrates integrity, respect and empathy in all communications
• Ensures the kitchen exhibits the flair, creativity and constantly strives for 'best in class' quality standards
• Attends meetings as required
• Ensures Food Safety Standards are maintained in line with company policy, or as directed by management

KEY PERFORMANCE INDICATORS:

• Maintains food cost in assigned Outlet to parameters given by the Senior Management
• Continuous progress of Technical Skills
• Positive Customer feedback
• Hygiene Standards are met
• Staff retention and development

QUALIFICATIONS:

Experience

• Minimum 8 years professional kitchen experience with 4 years in a similar role in Five-star hotels
• Pre-opening of high-volume operations will be considered as an advantage
• Experience in a high-volume operation, working with international teams
• Relevant experience in a variety of cuisines, or a specific style/cuisine as relevant to the position
• Proven ability to deliver 'best in class' cuisine, supported by awards and/or industry recognition
   

Education

• Culinary diploma from an accredited school
• Food Safety training / certificate (ISO22000 preferred)
• Additional management qualification is an advantage
   

Skills

• Hands-on, cuisine oriented primary skill set
• Strong management and leadership qualities
• Competent with all basic Microsoft functions, including Word, Excel and Outlook
• Good understanding of food cost, how to calculate and manage
• Good understanding of menu engineering, how to read, modify and apply to menu writing
• Quality management and quality control
• Fluent communication in English and Greek is a must; any other language will be considered as a strong advantage
• Be able to demonstrate understanding of one's own strength and weakness

   PERSONAL COMPETENCIES:

• Achieves agreed objectives and accepts accountability for results
• Displays a high commitment to delivering results
• Leads others to achieve business objectives
• Communicates effectively
• Displays the highest level of integrity
• Ability to maintain discretion
• Self-motivated
• Approachable