Executive & Sous Chef

Place of Work:

Food and Beverage

Scope and General Purpose of Job:

Functions as the Production Manager for the Food and Beverage operations, ensuring that all the outlets and banquets operate successfully, in accordance with the standard of the hotel, and are individually profitable

Responsible to:

General Manager

Responsible for:

Executive Sous Chef

Chef de Cuisine

Pastry Chef

All Employee Restaurant Employees

All Commissary Employees

All other Culinary Employees

Main Duties

Administration

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

Oversees the preparation and update of individual Departmental Operations Manuals in Food Culinary Division.

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

Represents the Food Culinary function on the hotel's Leadership team.

Customer Service

Ensures that all guest-contact culinary employees deliver the brand promise and provide exceptional guest service at all times.

Ensures that all culinary employees also provide excellent service to internal customers in other departments as appropriate.

Spends time in culinary areas observing employee-guest/employee-internal customer interactions, working through Heads of Department to coach employees 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.

Financial

Maximises employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.

Works with the Director of Food and Beverage to ensure that each profit centre (e.g. Outlet, Banquets) operates in line with maximising profit while delivering on the brand promise.

Works with the Director of Food and Beverage to ensure that each cost centre (e.g. Stewarding, Commissary, Pastry) operates with the lowest possible cost structure while also delivering on the brand promise to the guest.

Financial (continued)

Works with the Director of Human Resources to ensure that the Employee Restaurant operates with the lowest possible cost structure while also delivering quality and high standard food and service to the internal customers.

Assists in the preparation of the Annual Business Plan for Food and Beverage.

Strategically analyses business performance to facilitate accurate and meaningful forecasting, involving the respective Heads of Department as appropriate.

Proactively manages 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, including the timely and accurate reporting of financial information.

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

Assists with the input of product specifications, recipes and other data as required, supporting the smooth operation of Materials Management and Cost Audit functions.

Marketing

Assists the Director of Food and Beverage in the preparation, utilisation and update an Annual Marketing Plan, broken down as necessary by department.

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

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

Operational

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 Head of Department to make adjustments where necessary.

Ensures that all Food and Beverage Top 20 are implemented.

Provides feedback on the results of the Consumer Audit and to ensure that the relevant changes are implemented.

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

Works closely with other Leadership team members in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.

Ensures that culinary employees work in a supportive and flexible manner with other departments, in a spirit of We work through Teams.

Ensures that all employees 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 Materials Manager in the procurement of the best product for the best price and in the management of the relevant areas of the Commissary Kitchen.

Operational (Continued)

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

Ensures the quality and variety of food and beverages served in the Employee Restaurant, ensuing that this outlet is operated to the same standard as any other outlet.

Personnel

Oversees and assists in the recruitment and selection of all culinary employees and ensures that Heads of Department follow hotel guidelines when recruiting and use a competency-based approach to selecting their employees.

Oversees the punctuality and appearance of all culinary employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and departments grooming standards.

Maximises the effectiveness of Heads of Department by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.

Conducts annual Performance Development Discussions with Heads of Department and supports them in their professional development goals, and ensures that they in turn conduct annual Performance Development Discussions with their employees.

Ensures that each Head of Department plans and implements effective training programmes for their employees in coordination with the Training Manager and their Departmental Trainers.

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

Supports the implementation of The People Brand, demonstrating and reinforcing Sterling Values.

Ensures that all employees have a complete understanding of and adhere to employee rules and regulations.

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

Feedbacks the results of the Employee Engage Survey and ensuring that the relevant changes are implemented.

Other Duties

Attends and contributes to all training sessions and meetings as required.

Is knowledgeable in statutory legislation in employee and industrial relations.

Exercises responsible management and behaviour at all times and positively representing the hotel management team

Maintains strong, professional relationship with the relevant representatives from competitor hotels, business partners and other organisations.

Reads the hotel's Employee Handbook and have an understanding of and adhere to the hotel's rules and regulations and in particular, the policies and procedures relating to computer resources, fire, hygiene, health and safety.

Ensures high standards of personal presentation and grooming.

Responds to changes in the Food and Beverage function as dictated by the industry, company and hotel.