Job Description

REQ14205 Senior Sous Chef (Open)

The Senior Sous Chef is responsible for supervising Pastry operations and assisting Chef de Cuisine.

The Senior Sous Chef is to adhere to and coach staff on MCE Visions and values as well as organization objective. Senior Sous Chef is second in charge in the absence of Executive Pastry Chef.

PRIMARY RESPONSIBILITIES:

• Adhere to all Company policies and procedures
• Report accidents, injuries and unsafe work conditions to supervisors
• Perform other reasonable job duties as assigned by supervisors from time to time

Financial

• Assist Chef de Cuisine in controlling respective kitchen operational costs including labour and food costs to ensure financial objectives are met.
• Controls daily inter kitchen transfer, food cost, stock and wastage control, to keep within budget.
• Continually review cost reducing measures without effecting quality and standards.

Operational

• Ensure the kitchen(s) meet the HACCP standard, by checking in all area of the kitchen frequently on daily basis.
• Ensure the kitchens meet the work safety standard, providing a safe environment for all employees and making adjustments accordingly.
• Continually increase efficiency of labour and operation by reviewing kitchen staff schedule in outlet.
• Create and implement menu offering in outlet, maintain and improve food quality with the highest standard by conducting trainings and tasting regularly.
• Maintain kitchen equipment to ensure the equipment is used correctly; report any damages to Engineering for repair and general kitchen maintenance.

Employee Management

• Ensure all employees comply with and understand City of Dreams Mediterranean and Departmental Policies and Procedures
• Supervise and train employees to ensure that the correct standards and methods of service are maintained
• Maintain a positive, productive, innovative, customer oriented, quality culture amongst employees to ensure organisational objectives are met
• Provide staff with positive feedback in order to encourage their performance and quality output

Employee Training and Development

• Conduct training for kitchen staff through on-job training, in order to maintain a motivated, effective and highly skilled workforce
• Identify training needs for employees
• Identify and suggest candidates for cross training program with other outlets
• Monitor training effectiveness through communication with trainers and trainees
• Train and develop each cooks to the level that they are able to operate independently

Compliance

• Manage all regulatory, legal and other compliance factors relevant to departmental operations to ensure government, community, and Company and peoples interests are met in line with relevant laws and regulations.
• Perform all aspects of the position in manner that represents the best interest and integrity of the business both internally and externally
• Ensure that Studio City Departmental Policies and Procedures are strictly adhered to by all kitchens
• Ensure compliance with the food safety plan in all back of house departments
• Maintain an up to date Kitchen Operations Manual in all departments

KEY PERFORMANCE INDICATORS:

• Strong knowledge of relevant products, services and procedures
• Continuous progress of Technical Skills
• Staff retention and development
• Hygiene Standards are met

QUALIFICATIONS:

Experience

• Minimum 6 years of progressive combined experience in 5 star international hotels/resorts F&B department, and/or in free-standing restaurants,
• Experience in managing a section of a 5 star hotel restaurant or free standing restaurant
• Experience in specific cuisine to related position
• Experience in managing operational expenses and food recipes effectively.

Education

• Successful completion of a 4 year apprenticeship or relevant training or diploma
• Relevant Qualification in hospitality / kitchen management
• Food Safety training / certificate (HACCP or ISO22000 preferred)
• Additional management qualifications an advantage

Skills / Competencies

• Knowledge of food safety regulations and practices, such as HACCP
• Good hands on skill to the related cuisine
• Basic knowledge in Microsoft applications.
• Good command in spoken and written English/Chinese.
• Good skill in menu creation and writing.
• Ability to stand for an extended period of time during the shift
• Ability to work on flexible shift including overnight, weekends and holiday on rotation basis
• Ability to work on overtime when needed
• Has the following key competencies:

- communication

- decisiveness

- judgement

- leadership

- team work

Advantageous Experience / Skills

• Ability to delivery “best in class” cuisine, supported by awards and/ or industry reconditions.

PERSONAL COMPETENCIES:

• Achieves agreed objectives and accepts accountability for results

• Displays a high commitment to delivering results
• Leads others to achieve business objectives
• Communicates effectively
• Displays the highest level of integrity
• Ability to maintain discretion
• Self-motivated
• Approachable