Job Title: Junior Sous Chef

Department: Culinary

Reports to: Sous Chef

Position Level: Supervisory (S)

Position Overview

To complete the assigned culinary task in a safe and professional manner. Responsible for the daily production of high quality food for a given station or outlet.

Maintain sanitation standards to optimum conditions. Utilize at all times patina Maldives recipes, use records and production charts.

To assist in the day to day food production needs, to supervise the team. Ensure that systems and company policies are followed while maintaining a high degree of Associate satisfaction.

Responsible to assist the team in the efficient operation of culinary areas to continually support the kitchen services to the hotel guests and associates.

Planning, organizing, coordinating, staffing, controlling all Culinary operations. The Sous Chef must develop long-range plans while resolving daily challenges across the entire spectrum of the department. The Jr. Sous Chef must thoroughly understand the basic management principles for each component of the Culinary operations.

The Role

• Assist the Sous Chef in being responsible for the Culinary Kitchen area, ensuring a smooth running, profitable operation within the framework of the Hotel.
• Maintain the Hotels 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 associates 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 S.O.P.'s
• Enforce operational Standards that are reviewed periodically, updated and improved.
• Responsible to maintain the overall welfare of our Associates by providing them with the training and resources to take care of our guests.
• To assist the Sous Chef in supporting Supervisor & Associate training plans on a quarterly basis in conjunction with HRD.
• To implement a departmental daily "15 Minute" training program.
• To be responsible for maintaining outlet safety at all times.
• To be responsible for asset management of all outlet property and facilities.
• Conduct a preventative maintenance inspection on a monthly basis.
• Promote positive inter-departmental relations through candid communication & cooperation.
• Ensure all Associates follow all job safety regulations and all hazards are reported to Los Prevention and Engineering.
• Perform any reasonable request made of management which is not life threatening or against the law.
• 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 team members to ensure delivery of the patina brand, values and vision, to create an amazing experience for our guests and team members.
• 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 team members to take ownership and responsibility in going beyond to exceed guest expectations. Delegate responsibility and expect accountability and regular feedback.
• Monitor performances team members and provide effective performance feedback for improvements, recognition and performance appraisal as due.
• Mentor and guide individual team members' 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 team members.
• Proactively identify training needs of team members to ensure enhancement and performance improvement.
• Protect the privacy and security of guests and co-workers.
• 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.

Talent Profile:

• Diploma or Degree, preferably in Hospitality Management /Culinary Arts.
• Hotel & Resort Background
• Experiences in Luxury hotel at similar capacity is and advantage.
• Good command in written and spoken English.
• Service-oriented with strong interpersonal and communication skills.