• Application Deadline:
• Position: Sous Chef


• Job Type Full Time


• Qualification BA/BSc/HND , OND


• Experience 2 years


• Location Imo


• Job Field Catering / Confectionery 
  

JOB SUMMARY

• Accountable for overall success of the daily kitchen operations.


• Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.


• Works to continually improve guest and employee satisfaction while maintaining the operating budget.


• Supervises all kitchen areas to ensure a consistent, high quality product is produced.


• Responsible for guiding and developing staff including direct reports.


• Must ensure sanitation and food standards are achieved.

CANDIDATE PROFILE 

Education and Experience

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

• Ensuring Culinary Standards and Responsibilities are Met


• Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.


• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.


• Assists Executive Chef with all kitchen operations and preparation.


• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.


• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.


• Assists in determining how food should be presented and creates decorative food displays.


• Maintains purchasing, receiving and food storage standards.


• Ensures compliance with food handling and sanitation standards.


• Performs all duties of kitchen managers and employees as necessary.


• Recognizes superior quality products, presentations and flavor.


• Ensures compliance with all applicable laws and regulations.


• Follows proper handling and right temperature of all food products.


• Operates and maintains all department equipment and reports malfunctions.


• Checks the quality of raw and cooked food products to ensure that standards are met.

Leading Kitchen Operations

• Supervises and coordinates activities of cooks and workers engaged in food preparation.


• Leads shifts while personally preparing food items and executing requests based on required specifications.


• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.


• Encourages and builds mutual trust, respect, and cooperation among team members.


• Serves as a role model to demonstrate appropriate behaviors.


• Maintains the productivity level of employees.


• Ensures employees understand expectations and parameters.


• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.


• Ensures property policies are administered fairly and consistently.


• Communicates performance expectations in accordance with job descriptions for each position.


• Recognizes success performance and produces desired results.

Ensuring Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and retention.


• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.


• Sets a positive example for guest relations.


• Empowers employees to provide excellent customer service.


• Interacts with guests to obtain feedback on product quality and service levels.


• Handles guest problems and complaints.

Maintaining Culinary Goals

• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.


• Develops specific goals and plans to prioritize, organize, and accomplish your work.


• Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.


• Trains employees in safety procedures.

Managing and Conducting Human Resource Activities 

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.


• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.


• Participates in the employee performance appraisal process, providing feedback as needed.


• Brings issues to the attention of the department manager and Human Resources as necessary.

Additional Responsibilities 

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.


• Analyzes information and evaluating results to choose the best solution and solve problems.


• Attends and participates in all pertinent meetings.