Executive Sous Chef (ref. 23916)
Mandarin Oriental Hotel Jakarta
Location: Indonesia - Jakarta
Feb 11, 2013
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Job Details
Duties and Responsibilities
* The Executive Sous Chef will take full responsible for the management and leadership of the banquet catering operation/ and the outlet kitchen with the Executive Chef.
* To prepare menu in accordance with quality, availability and seasonality ingredients and ensure market lists are completed on a daily and weekly basis.
* To co-ordinate an effective and efficient Payroll Management / Resource allocation through establishing a flexible work force throughout the kitchen, based on the principles of Multi Skilling and Multi Tasking.
* To assist in ensuring that the outlet is managed effectively while accountable for outlet profitability.
* To ensure that the Department Operational Budget is strictly adhered to.
* To assign responsibilities to colleagues and to check their performance periodically.
* To establish and implement and control performance standards for the Stewarding Operation in Kitchens so as to achieve the highest possible hygiene standards, minimize Operating Equipment Breakage and streamlined and efficient resource and equipment flows.
* To be available hands-on in the outlets (operational hours) to ensure that the outlet is managed well by the respective team and functions to the fullest expectations. (Frequently opening and closing the operation).
* To be demanding and critical when it comes to service standards, food quality, portion timely.
* To ensure that all Kitchen forms and reports are forwarded in time to the Chef Office.
* To ensure that all meetings are well planned, efficient and result oriented.
* To ensure that deadlines on all projects are met.
* Assist the Purchasing Department with the purchase of all food items and kitchen equipment.
* Assist in formulating, coordinating and supervising all menu planning and implementation.
* Ensure food standards and presentations are maintained and continuously improved.
* Organize food production in a cost effective and hygienic manner.
* Attend meetings in conjunction with the Executive Chef.
* Together with Executive Chef be responsible for recruitment, training and discipline of all kitchen colleagues.
* Constantly strive to improve operating procedures.
* Identify opportunities for improving the efficiency of the operations that will benefit our guests.
* Identify opportunities for maximizing and increasing sales and/or yield (in revenue centres).
* Identify opportunities for reducing costs without affecting the level of service or product received by our guests.
* Propose, and initiate when approved, new services and products for our guests.
* Assist the Executive Chef in overseeing discipline of all culinary colleagues.
* Assist the Executive Chef in overseeing Chief Steward and operation of the outsourced stewarding team so they follow all MOHG policies and procedures.
* Assist the Executive Chef in overseeing colleague restaurant and outsourced colleague restaurant colleagues and always keeps in mind the importance of healthy and qualitative food for all our colleagues at any time.
* Use the Colleague Handbook in understanding the consistent way of Communicating Rules & Regulation to our Team.
* Develop Standard & Procedures.
* Being an effective listener, before acting is essential. (Seek to understand)
* Conduct daily meetings/briefings with culinary teams in conjunction with the Executive Chef.
* Control food cost by maintaining food standards at reasonable cost through liaison with the Purchasing Department to check prices, market price fluctuation, quality, etc.
* To assists in weekly Schedules approval process
* Control the Effort of superior Cleanness thru out all Culinary Departments.
* Control all efforts that our entire superior Save and Sound codes are in place at all times.
* Assist the Executive Chef in Forecasting/Weekly/Monthly/Actual versus Forecast.
* Perform any other reasonable duties as required by the Executive Chef from time to time.
* To ensure implementation of recipes card and sample dishes.
* To ensure that the Outlet team projects a warm, professional and welcome image.
* To frequently verify that only fresh products are used in preparation.
* To ensure accurate maintenance of recipes, conversion recipes, yield tables and product specifications.
* To maintain a good rapport and working relationship with staff in the outlet and all other departments.
* To fully support the kitchen Departmental
* The Executive Sous Chef will take full responsible for the management and leadership of the banquet catering operation/ and the outlet kitchen with the Executive Chef.
* To prepare menu in accordance with quality, availability and seasonality ingredients and ensure market lists are completed on a daily and weekly basis.
* To co-ordinate an effective and efficient Payroll Management / Resource allocation through establishing a flexible work force throughout the kitchen, based on the principles of Multi Skilling and Multi Tasking.
* To assist in ensuring that the outlet is managed effectively while accountable for outlet profitability.
* To ensure that the Department Operational Budget is strictly adhered to.
* To assign responsibilities to colleagues and to check their performance periodically.
* To establish and implement and control performance standards for the Stewarding Operation in Kitchens so as to achieve the highest possible hygiene standards, minimize Operating Equipment Breakage and streamlined and efficient resource and equipment flows.
* To be available hands-on in the outlets (operational hours) to ensure that the outlet is managed well by the respective team and functions to the fullest expectations. (Frequently opening and closing the operation).
* To be demanding and critical when it comes to service standards, food quality, portion timely.
* To ensure that all Kitchen forms and reports are forwarded in time to the Chef Office.
* To ensure that all meetings are well planned, efficient and result oriented.
* To ensure that deadlines on all projects are met.
* Assist the Purchasing Department with the purchase of all food items and kitchen equipment.
* Assist in formulating, coordinating and supervising all menu planning and implementation.
* Ensure food standards and presentations are maintained and continuously improved.
* Organize food production in a cost effective and hygienic manner.
* Attend meetings in conjunction with the Executive Chef.
* Together with Executive Chef be responsible for recruitment, training and discipline of all kitchen colleagues.
* Constantly strive to improve operating procedures.
* Identify opportunities for improving the efficiency of the operations that will benefit our guests.
* Identify opportunities for maximizing and increasing sales and/or yield (in revenue centres).
* Identify opportunities for reducing costs without affecting the level of service or product received by our guests.
* Propose, and initiate when approved, new services and products for our guests.
* Assist the Executive Chef in overseeing discipline of all culinary colleagues.
* Assist the Executive Chef in overseeing Chief Steward and operation of the outsourced stewarding team so they follow all MOHG policies and procedures.
* Assist the Executive Chef in overseeing colleague restaurant and outsourced colleague restaurant colleagues and always keeps in mind the importance of healthy and qualitative food for all our colleagues at any time.
* Use the Colleague Handbook in understanding the consistent way of Communicating Rules & Regulation to our Team.
* Develop Standard & Procedures.
* Being an effective listener, before acting is essential. (Seek to understand)
* Conduct daily meetings/briefings with culinary teams in conjunction with the Executive Chef.
* Control food cost by maintaining food standards at reasonable cost through liaison with the Purchasing Department to check prices, market price fluctuation, quality, etc.
* To assists in weekly Schedules approval process
* Control the Effort of superior Cleanness thru out all Culinary Departments.
* Control all efforts that our entire superior Save and Sound codes are in place at all times.
* Assist the Executive Chef in Forecasting/Weekly/Monthly/Actual versus Forecast.
* Perform any other reasonable duties as required by the Executive Chef from time to time.
* To ensure implementation of recipes card and sample dishes.
* To ensure that the Outlet team projects a warm, professional and welcome image.
* To frequently verify that only fresh products are used in preparation.
* To ensure accurate maintenance of recipes, conversion recipes, yield tables and product specifications.
* To maintain a good rapport and working relationship with staff in the outlet and all other departments.
* To fully support the kitchen Departmental
Mandarin Oriental Hotel Group is an equal opportunity employer M/F/V/D
Additional Details