Executive Sous Chef - Events

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Job Summary

To maintain a high standard of all food preparation, service and hygiene in his respective Kitchens & Event Venus, I

according to the standards required by the Rosewood Hotels & Resorts.  Executive Sous Chef is required to take charge of the kitchen operation when the Executive Chef is on leave or

absent from work / to ensure that all the outlets and events areas operate successfully, in accordance with the

standard of the hotel and are individually profitable.

Essential Duties and Responsibilities

Administration

• Ensures that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.

• Replaces the Executive Chef in his or her absence.

• Assists in overseeing the preparation and update of individual Departmental Operations Manuals.

• Conducts regular communications meetings and ensures that depa1tmental briefings and meetings are effective and conducted as necessary.

Guest Satisfaction

• Ensures that all guests contact culinary associates deliver the brand promise and always provide exceptional guest service.

• Ensures that associates also provide excellent service to internal customers in other departments as appropriate.

• Spends time in culinary areas observing associate-guest/associate-internal customer interaction, working through Heads of Department to coach associates as necessary.

• Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.

• Maintains positive guest and colleague interactions with good working relationships.

Finance

• Maximises associate productivity using multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.

• Ensures that each profit centre (e.g., Outlet, events) are operated in line with maximising profit while delivering on the brand promise.

• Ensures that each cost centre (e.g., Stewarding) operates with the lowest possible cost structure while also delivering on the brand promise to the guest.

• Assists in the preparation of the Annual Business Plan for Kitchens.

• Assists in monthly reforecast, involving the respective Heads of Department as appropriate.

• Assists in proactively managing costs based on key performance indicators, working through the respective Heads of Department as appropriate.

• Ensures that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to.

• Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets.

• Assists with the input and oversight of product specifications, recipes and other data as required, supporting the smooth operation of Director of Purchasing and Cost Audit functions.

Marketing

• Constantly evaluates local, national, and international market trends, vendors and other hotel/restaurant operations to make sure that the hotel's own operations remain competitive and cutting edge.

• Sources for Marketing and Public Relations opportunities to increase awareness and ultimately business.

Talent & Culture

• Conducts the recruitment and selection of all pastry associates.

• Adheres to hotel guidelines when recruiting and uses a competency-based approach to selecting associates.

• Through hands-on management, supervises closely the team in the performance of their duties in accordance with policies and procedures and applicable laws.

• Develops the skills and effectiveness of all pastry associates through the appropriate training, coaching, and/or mentoring.

• Delegates appropriately, duties and responsibilities to equipped and resourced associates, nurturing and developing them whilst ensuring standards of operation and safety are maintained.

• Ensures effective training programmes for associates in coordination with the Talent Development Director and the Departmental Trainers.

• Encourages associates to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.

• Conducts annual and mid-year appraisals as well as 1,2& 3-month reviews with associates and supports them in their professional development goals.

• Supports, demonstrating and reinforcing Rosewood Hotels & Resorts' Values and Culture Characteristics.

• Ensures that associates have a complete understanding of and adhere to associate rules and regulations.

• Ensures that associates follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.

• Provides feedback on the results of the Associate Engagement Survey (AES) and ensuring that the relevant changes are implemented.

Operations

• Ensures that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.

• Monitors all operations, especially during peak business periods, working through the respective chefs to adjust where necessary.

• Ensures that all Food and Beverage Fundamentals are implemented.

• Ensures that the Culinary Departments respond to the results of any respective audits audit and to ensure that the relevant changes are implemented.

• Works closely with other management personnel in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.

• Ensures that culinary associates work in a supportive and flexible manner with other departments, in a spirit of "We work as a Team".

• Ensures that all associates are up to date with the availability of seasonal and new products on the market.

• Tastes and monitors the food products served throughout the operation, providing feedback where appropriate.

• Works with the Director of Procurement in the procurement of the best product for the best price and in the management of the relevant areas of the Commissary Kitchen.

• Works closely with the Back of House Manager to ensure that hygiene standards are maintained, and that operating equipment is cared for to maximise its useful life and to minimise breakage.

• Has a strong level of ownership in relation to food safety and hygiene.

• Oversees the quality and variety of food and beverages served in the Associates Restaurant, ensuring that this outlet is operated to the same standard as any other outlet.

Standard Responsibilities

• Comply and adhere to the Rosewood company policies.

• Take on other tasks in addition to the ones stated, in a reasonable framework.

• Be always a "brand ambassador" and ensure brand integrity and clarity are always maintained.

• Model the company's culture, vision, mission, principles and Culture Characteristics.

• Ensure new technology and equipment is embraced, improving productivity whilst taking work out of the system.

Confidentiality

Whist working for the company there will be access to a wide variety of confidential information concerning the company, guests, and associates. 

It is vital that al such information remains confidential and must not be disclosed to anyone outside the company, guests, and associates, unless otherwise stated. 

Health & Safety

• Be aware of and comply with safe working practices as laid down under the Health and Safety Act as applicable to your place of work. This will include your awareness of any specific hazards at your workplace.

• The wearing of appropriate protective clothing provided by or recommended by the Company will be obligatory.

• Report any defects in the building, plant, or equipment according to hotel procedure.

• Ensure that any accidents to associates, guests or visitors are reported immediately in accordance with correct procedures.

• Attend Statutory Fire, Health & Safety training and be fully conversant with and abide by all rules concerning Fire, Health & Safety.

Be fully conversant with:

• Regulations

• Risk Assessments for your department

• Hotel Fire & Bomb Procedures

• Food Safety Procedures

Other

• The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly

comparable nature may be added on a temporary or permanent basis, as appropriate.

• As the hotel's level of business varies considerably, there is a need for flexibility in attitude, approach and

working hours.