Patina Maldives, Fari Islands

Job Title: Sous Chef (Japanese & Nordic Experience)

Department: Culinary

Reports to: Chef de Cuisine

Position Level: Assistant Manager (AM)

Position Overview

The Sous Chef assists in the day-to-day food production needs and supervise the team. Responsible to assist the team in the efficient operation of culinary areas and continually support the kitchen services to the hotel guests and colleagues.

The Sous Chef plans, organizes, coordinates, staffs, and controls all Culinary operations of the outlet. The Sous Chef must develop long-range plans while resolving daily challenges across the entire spectrum of the section. The Sous Chef must thoroughly understand the basic management principles for each component of the Culinary operations.

The Role

  • Assist the Outlet Chef in being responsible for the Culinary Kitchen area, ensuring a smooth running, profitable operation within the framework of the resort.
  • Maintain the resorts cuisine concepts and standards for food preparation and presentation.
  • Maintain food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place in all food operations areas.
  • Maintains and responsible for the completion of the control report (i.e.) temperature checklist cleaning schedule, work order, etc.
  • Maintains food safety & protection, to include dating, proper storage and rotation, etc.
  • Assists colleagues to complete the job assignment in a safe and professional manner.
  • Maintain the basic food safety & sanitation in accordance with the company policies.
  • Enforce Sanitation Checklist by ensuring all Kitchen areas are inspected on a monthly basis.
  • Ensure the awareness & enforcement of all Patina Maldives SOPs.
  • Enforce operational standards that are reviewed periodically, updated and improved.
  • Responsible to maintain the overall welfare of our colleagues by providing them with the training and resources to take care of our guests.
  • Assists the Outlet Chef in supporting Supervisor & Colleague training plans on a quarterly basis in conjunction with HRD.
  • Implements a departmental daily "15 Minute" training program.
  • Responsible for maintaining outlet safety at all times.
  • Responsible for asset management of all outlet property and facilities.
  • Conduct a preventative maintenance inspection on a monthly basis.
  • Ensure all colleagues follow all job safety regulations and all hazards are reported to Security and Engineering.
  • Achieve departmental budget goals by maintaining efficient cost expenditure.
  • Accurately forecast business demands on a weekly basis to ensure efficient staffing.
  • Provides inspirational leadership, clear vision and direction to colleagues to ensure delivery of the patina brand, values and vision, to create an amazing experience for our guests and colleagues.
  • Communicates expectations, recognises performance, and produces consistent desired business results.
  • Maintains strong working relationships with other departments to ensure effective communications for operational issues, serves as a role model for inter-departmental collaboration and support.
  • Empower colleagues to take ownership and responsibility in going beyond to exceed guest expectations. Delegate responsibility and expect accountability and regular feedback.
  • Monitor performance of colleagues and provide effective feedback for improvements, recognition and performance appraisal as due.
  • Mentor and guide individual colleagues' growth and identify short to long-term goals to achieve and ensure high colleague engagement and welfare.
  • Take ownership of individual's growth and be involved in career progression and succession planning of colleagues.
  • Proactively identify training needs of colleagues to ensure enhancement and performance improvement.
  • Protect the privacy and security of guests and colleagues.
  • Plan and schedule roster according to business level to optimize resources.
  • Be able to perform all tasks within the department and assist in shift coverage when necessary.
  • Perform other duties or responsibilities that are reasonable as assigned by your immediate supervisor or manager.

Talent Profile Qualifications:

  • Diploma or Degree, preferably in Hospitality Management /Culinary Arts.

Work Experience:

  • Minimum five (5) years of experience with at least two (2) years of experience in a similar position in luxury resort/hotel.

Skills Set:

  • Good command in written and spoken English.
  • Service-oriented with strong interpersonal and communication skills.
  • Creative personality with an excellent eye for details.
  • Multi-tasking while displaying great organizational skills.
  • Physically fit and able to work long hours under pressure.
Patina Maldives, Fari Islands
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