Sous Chef - Franchise

at  Hilton Technologies

WORK EXPERIENCE

• Be professional at all the times
• Represent The NoMad positively to all internal and external associates
• Adhere to company policies and procedures at all times, including but not exclusive of; compliance policies, HR policies
• The role is a management position, so absolute flexibility and leadership are vital elements.
• Manage own workload efficiently.
• Communicate well within the team, other departments across the hotel and management
• It is necessary to be a strong team leader who can focus a group on achieving the same goal of creating revenue for the restaurant.

THE ROLE

The Sous Chef will supervise and ensure that the culinary team are working and completing their prep tasks to the standard and efficiency required; efficiently manage forward planning of menu preparation to be carried out and divided between the whole brigade for future events and projects; problem solve, and give constructive criticism/feedback to the culinary team to ensure their continued development; successfully manage stock of prepared products in relation to business levels, delegating and managing order of production with fellow Sous
Chefs. Additional responsibilities include Mexican food menu preparation and design.

MAIN DUTIES & RESPONSIBILITIES:

The main responsibilities of the Sous Chef are summarised below, the list is not exhaustive:

• To build a team for the department and retain and develop them. To follow all necessary HR procedures.
• Support your team through all their tenure at The NoMad from coaching new starters through their probation periods, appraisals, job chats and potentially promotions and ensure all necessary training is completed in a timely manner.
• Provide day to day direction and support to all the various teams reporting to the Head Chef, ensuring that all training and competency records for each team member are completed.
• Ensure that all staff Health & Safety training for the full team is completed and updated.
• Reward and recognise individual and team performance to encourage an engaged and motivated team.
• Ensure uniform, and personal appearance of your team are clean, hygienic, professional and in compliance with company policies and procedures.
• Participate in departmental meetings and continually communicate a clear and consistent message regarding the front of house goals to produce desired results.
• To maintain standards of practice throughout the restaurants for all areas relating to food outlets and back of house areas on a day-to-day basis.
• To ensure the food quality is of an exceptional level and constantly review standards of practice to see where improvements can be made.
• Develop a close relationship with any external contractors and suppliers to ensure service provided to the hotel is of the highest level and at the best possible price.
• Working to and maintaining monthly budgets for all areas of the department. Ensuring relationship with Finance department is a close one to facility this.
• Actively and positively engage with colleagues, residents, visitors, clients and our service providers to ensure a seamless service experience is created.
• Working very closely with our service partners and maintaining a good relationship to ensure best rates, best levels of service and on-going improvements can be constantly made.
• Any other reasonable tasks asked to be performed by the management according to the changing business needs.