Executive Sous Chef

Raffles is a brand among the Accor group. In most of its locations, Raffles has a long history of making the most of major landmarks, embedded in the local heritage of each country. Raffles Hotels create a well-balanced bridge between local communities, heritage, and the environment. Through the Raffles brands, the historical buildings enjoy a new life thanks to renovations that helped create refreshed luxurious accommodations that benefit from a better sustainable performance thanks to their new eco-design. These sensitive, high-quality, and sustainable repairs and enhancements are provided by the brand in areas of high historic significance.

Executive Sous Chef

OBJECTIVE

• Right hand of the Executive Chef to set standards and maintain them to the Raffles standards.
• Achieve smooth operation of the department.
• Optimize the use of materials, manpower, thereby maximizing revenue and guest satisfaction.
• Execute training of kitchen colleagues.
• Set good examples to enhance motivation of colleagues and reach mission.

JOB FUNCTION

• Performs duties efficiently to achieve required outcome.
• Assist Executive Chef in the supervision of all colleagues engaged in the Kitchen.
• Attend daily meetings with the Executive Chef and all other Senior Chefs regarding the updates for the day and review the list of things to do for maximum 2 days thereafter
• Holds meetings with the Chef De Cuisine and Senior Chefs, in absence of the Executive Chef.
• Establish Culinary Standards for the specialty of each kitchen which includes banqueting that caters to a number of guests
• Plan menus and compile recipes for food tasting to be approved by Executive Chef.
• Inspect 4 times daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health and Safety regulations as discussed further in this book
• Check any spoilage and ensure regular turnover of food items and inform the Executive Chef.
• Check on a daily basis food preparation, individual costs, quality, quantity inventories and portion control.
• During service periods, assist when needed and ensure that the presentation as well as the quality of the food is in accordance with the established standards in all outlets at all times.
• Conducts cooking classes and demonstrations.
• Conducts training and thorough briefing on the correct usage of kitchen equipment and machinery and to check that this is carried out in the correct manner in all kitchen colleagues.
• Ensure the personal hygiene of colleague is up to standard.
• Ensure that the daily logbook is utilized and complaints are immediately reported to the Executive Chef.
• Ensure that all points mentioned in  the log book has been carried out, i.e. mise en place and other instructions to complete the operation
• Any other duties as may reasonably be requested by the management

FINANCIAL

• Have a clear understanding of the monthly food cost goal of the kitchen.
• Develop standard recipes which allow all outlets to operate at an acceptable food cost.
• Maximise colleagues’ productivity in order to minimise payroll cost.
• Monitor operating costs and take corrective action when necessary to reduce expenses.
• Will be required to work in all kitchens and may work in shift times or week end, may also include working on outdoor venue depending on business level demand.

 CUSTOMER

• Set an example for all staff in regard to customer recognition.

CORPORATE ASSETS

• Ensure that equipment is correctly used and maintained.
• Ensure effective and detailed training is undertaken throughout the assigned department / area on the maintenance and correct use of equipment.
• Actively participate in the prevention of breakage and wastage in the respective area.
• Uphold the policies that ensure the safety and security of assets / stock.

SALES

• Must have strong knowledge of all current menus and food promotions available for the department.
• Notify the Executive Chef of any possible improvements / innovations that may improve business.

HUMAN RESOURCES

• Involve employees in decision making to enhance development and focus on common goals.
• Attend training courses as instructed by the Executive Chef.
• Implement training for staff instructed by Executive Chef.
• Encourage staff attendance at training courses and follow through in utilization of the newly developed skills.
• Ensure all staff carries out their duties whilst observing all hotel policies outlined in the staff handbook.

Competencies

• Good interpersonal skills with ability to communicate with all levels of colleagues.
• Service oriented with an eye for details.
• Multicultural awareness and able to work and thrive within a culturally diverse environment.
• Good presentation and influencing skills.
• Flexible and able to embrace and respond to change effectively.
• Ability to work independently and has good initiative under dynamic environment.
• Self-motivated and energetic.
• Leads to constantly improve the guest and colleague service experience.
• Leadership skills required – collaborative, enabling, and entrepreneurial.
• Demonstrates sophistication, humbleness, personality, charisma, confidence, professional etiquette and competencies.

Why work for Accor?
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