Sous Chef (All Day Dining)

Sofitel and its Ambassadors

The Sofitel brand is based on three core values guaranteed by each employee every day:A Passion for Excellence, an Essence of Pleasure and a Spirit of Openness.Through their actions and know-how, the Men and Women that are the creators of Sofitel’s luxury, offer clients a highly personalised service. By transforming every detail into a unique moment of pure comfort and elegance, they create and nurture a relationship with their guests.The Sofitel values are also at the heart of the communication between employees. It is the legacy received and transmitted by all those involved in the brand to guarantee the continuity of the Sofitel spirit in the hotels and headquarters. You must have a passion for excellence, and a can do attitude in order to be considered for this role.

Responsibilities:

• The Sous Chef is responsible for the day to day running of his assigned kitchen.
• Ensure a professional running of his kitchen and has to ensure that agreed quality, hygiene and other standards are kept or surpassed at all times.
• Be profitability and cost conscious and needs to be responsible in the daily requisitioning of all food goods.
• Be familiar with local requirements and sanitation regulations.
• Provide leadership, training and supervision on all production in his kitchen and oversees the quality and proper usage of all food related to his department throughout the hotel.
• Plan in conjunction with the Executive Chef and Executive Sous Chef activities, promotions and menu implementations according to the annual marketing plans.
• Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section.
• Constantly strive to reduce consumption through awareness campaigns within all kitchens.
• Develop the Annual Department Business Plan and Financial Budget.
• Implement HR activities within budgeted guidelines and time frame, controlling expenditure during the financial year.
• Ensure payroll for the department is run in accordance with statutory regulations and company guidelines.
• Facilitate the smooth running of the department through adequate supply of materials and equipment.
• Adhere to the department budget through the Purchase Order System and inventory controls.
• Be pro-active in controlling costs being fully aware of forecasted business and targeted profitability whilst maintaining standards.

Key Job Requirements

• Diploma in Tourism / Hospitality Management
• Minimum of 2 year(s) of experience in a similar capacity with proven track records
• Excellent reading, writing and oral proficiency in English language
• Proficient in MS Excel, Word, & PowerPoint

To be successful in this sought after role, you will demonstrate the ability to excel within a luxury brand.

You will also bring with you a passion for service, excellent organisational skills as well as communication skills, be results orientated with a dedication to exceeding customer expectations.

Previous experience in a five-star environment is desirable, and above all else, pride yourself on ability to build relationships and guest experiences epitomising French elegance, style and sophistication.