Sous Chef - Banquet Kitchen

OVERVIEW/BASIC FUNCTION:

Responsible for all aspects of managing the Culinary Banquet kitchen, In Room Dining kitchen, Main kitchen and MyRestaurant . Ensures the highest quality in preparation of all menu items.   Proper handling and storage of all food items in accordance with hygiene standards.  Coordinates the purchase of all food items while maintaining approved food and labor costs. 

RESPONSIBILITIES:

• Maintain complete knowledge of and ensure associates comply with all departmental policies, service procedures and standards. Ensure associates maintain these at a superior level on a daily basis

• Review daily banquet activities and check on the following:

1. B.E.O. function sheets 
2. Forecasted covers for Banquet 
3. Hotel F&B activities 
4. Purchases
5. Daily B.E.O. meeting
6. Appointments
7. V.I.P.s/special guests

• Review daily function sheets and make note of any changes; post function sheets for the next 7 days. Offer feedback to Executive Sous Chef and Banquet Manager.

• Meet with Executive Sous Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.

• Establish the days priorities and assign tasks to the team.

• Communicate additions or changes to the assignments as they arise throughout the shift..

• Take physical inventory of specified food items for daily inventory.

• Be aware of any shortages and make arrangements before the item runs out.

• Place food orders based on the needs and requirements of the upcoming functions. Communicate accordingly with Purchasing and Storeroom associates

• Ensure that all food items are well-received, checked on their quality and stored correctly.

• Maintain proper storage procedures as specified by Health Department and hotel requirements. 

• Review sales and food cost daily and resolve any discrepancies with the Controller.

• Minimize waste and maintain controls to attain forecasted food and labor costs.

• Ensure that excess items are utilized efficiently.

• Meet with the Chief Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.

• Ensure that associates report to work as scheduled; document any late or absent associates. Coordinate breaks for associates.

• Inspect grooming and uniform of associates; rectify where needed.

• Inspect the cleanliness of all areas and direct associates to rectify any deficiencies.

• Ensure that associates maintain and strictly abide by the health and sanitation regulations.

• Check and ensure that all opening duties are completed according to the standards.

• Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.

• Ensure menus rotation for MyRestaurant are followed and checked on a daily basis

• Ensure that recipe cards, production schedule, plating guides and photographs are up to date and posted visibly.

• Ensure that all associates prepare menu items by following recipes and yield guides.

• Conduct frequent walk through of Banquet kitchen area and direct respective associates to correct any deficiencies.  

• Develop new menu items and present to Executive Sous Chef. Arrange food tasting and upon approval, write recipes. 

• Assist Catering department in developing special menus for functions. Meet with clients to discuss if requested.

• Observe guest reactions and confer with service associates to ensure guest satisfaction. Promote positive guest relations at all times.

• Monitor and handle guest complaints by following the six step procedures and ensuring guest satisfaction.

• Be familiar with all hotel services and facilities. Main knowledge of local attractions and activities to respond accurately to any guest inquiry.

• Ensure that quality and details are being maintained and food hygiene standard are in place as per the UAE law requirements including proper labeling, storage and temperature controlling of food items. 

• Instruct associates on the correct usage and care of all machinery in the kitchen operation, stressing safety.

• Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs. 

• Monitor and ensure that all closing duties are completed to standard before associates sign out.

• Oversee and direct training of new associates in specified phases of the kitchen operation; maintain an ongoing training program for existing associates; reevaluate positions in the kitchen and make changes wherever necessary.

• Monitor performance of associates and ensure all procedures are completed to the department standards; rectify deficiencies with respective associates.

• Provide feedback to associates on their performance; handle disciplinary problems and counsel associates according to hotel standards.

• Conduct scheduled performance appraisals.

• Document pertinent information in the log book and follow up on items notated during other shifts.

• Foster and promote a cooperative working climate, maximizing productivity and associate morale.

• Exhibit a friendly, helpful and courteous manner when dealing with guests and associates.

• All other duties as required.

QUALIFICATIONS:

• Experience:                        Minimum two years’ experience in a similar position with a luxury or ultra-luxury 

                                         hotel or restaurant.

• Education:                          High school diploma or equivalent vocational training certificate; certification of 

                                         culinary training or apprenticeship.

• General Skills:                      Must be able to perform job functions with attention to detail, speed and accuracy; 

prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.

• Technical Skills:                  Ability to enforce hotels standards, policies and procedures with all kitchen 

personnel; ability to prioritize, organize and delegate work assignments; ability to direct performance of kitchen associates and follow up with corrections where needed; ability to motivate kitchen associates and maintain a cohesive team; ability to promote positive work relationships with service personnel and other departments; 

            ability to ascertain associates training needs and provide such training; ability to be a      

             clear thinker, analyze and resolve problems, exercising good judgment; ability to    

             functions with attention to detail, speed and accuracy; ability to work well under 

pressure of organizing and attaining production schedules and timelines; ability to maintain good coordination; ability to work an 8-12 hour shift, 5-7 days per week in noisy and sometimes close conditions; ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards is met; ability to plan and develop menus and recipes; ability to expand and condense recipes; ability to perform job functions without direct supervision; ability to ensure security of kitchen access, products and hotel property.

• Language:                           Required to speak, read and write English, with fluency in other languages preferred.

• Physical Requirements:         Must be able to exert physical effort, endure various physical movements throughout 

the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.

• Licenses & Certifications:    Culinary certification.