Sous Chef - Strawfire

• Schedules the working hours of all kitchen staff in coordination with the Chef De Cuisine, taking into consideration the expected business volume.
• Arrange extra staff during a high volume of business if warranted by an unexpected business or dismiss them earlier if business is slow.
• Trains regularly all cooks and makes sure that they fulfil their given tasks at all times.
• Accepts flexible working hours according to the business demand.
• Attends meetings and trainings required by the Executive Chef.
• Assign in detail, specific duties to the Unit Chef or subordinates and instructs them in their work.
• Carries out full stock-taking at the end of each month in collaboration with the Cost Control Department.
• Insists on personal cleanliness and proper discipline of all employees under his direct supervision.
• To be responsible for the quality of all food prepared in the restaurant. Checks constantly all dishes for their taste, temperature, and visual appearance .
• Makes sure that all dishes are uniform and that established portion sizes are adhered to.
• Reports to the Executive Chef all staff matters, recommends promotions, transfers, and all staff-related points together with the Chef De Cuisine.
• Check with maintenance that all kitchen equipment is functioning properly.
• Attempts to prevent damage or loss of equipment. (Instructs staff on how to use kitchen equipment properly).
• Ensure that all HACCP guidelines are achieved and maintained.
• Prevent the use of spoiled or contaminated products in any place of food preparation and prevent employees who are ill or suffering from an infection from taking part in the preparation or handling of food.
• To be aware of all hotel policies & procedures.
• Maintain a friendly and pleasant attitude at all times toward co-workers. Always wear a clean and tidy uniform, name badge, and safety shoes.
• To be familiar with the emergency procedure of the hotel.
• To be responsible for the daily order of food products and all internal kitchen transfers.
• Manages time effectively by meeting deadlines on time.
• Identifies and solves problems in a professional manner.
• Completes the daily log book after duty and mentions all relevant information about the operation including complaints.
• Administers personnel actions for leave, overtime requests, disciplinary actions, and commendations.

• Experience: Extensive experience in the kitchen field in the hotel industry. Must have International Kitchen Experience and resort experience will be a plus.
• Education: Postgraduate and/or Hotel Management School / Apprenticeship. Master's Degree preferred but not required.
• General Skills: Full knowledge of the entire kitchen operation. Must have full knowledge of sanitation requirements in food handling, High level of creativity, and quality standards. Must possess strong leadership qualities, Training techniques, Proper communication, and Organizational skills.
• Technical Skills: Knows and understands the job description of all positions in his department, Knows and understands policies relating to his department, Checks and improves all service standards established by the company, Supervises staff activities to maximize revenue and minimize costs, Provides assistance to the staff when required during peak periods, Conserves energy and water at all times, Responsible for proper receiving procedures, Responsible for proper storage of processed food products and raw materials.
• Language: It is required to have proficiency in English for understanding, speaking, and writing.
• Physical Requirements: Must be able to exert physical effort in transporting pounds, 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 colleagues to their understanding.

Mandarin Oriental