Sous Chef

Position Overview

To assist the Chef Tournant/Executive sous chef in managing of the assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction consistent with the Capella Bangkok standards, through planning, organizing, directing, and controlling the culinary operation and administration

The Role

• To develop standard recipes which allow the restaurant to operate at an acceptable food cost and to ensure that the monthly forecasted Food Cost is achieved.
• To strictly adhere to the established operating expenses and ensure that all costs are controlled.
• To participate in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.
• To assist the Chef Tournant/Executive Sous chef in efficiently managing the assigned Kitchen, according to the established concept statement, providing a courteous, professional, efficient and flexible service at all times, following Capella Bangkok Standards of Performance.
• To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned Place of Work to the standard set.
• To be a hands-on Manager and be present at all times in the Operation, especially during busy periods.
• To assign responsibilities to subordinates, implementing Multi-Tasking principle and to check their performance periodically.
• To ensure that the par stocks for all operating equipment, supplies, inventoried items are strictly adhered to and that the outlet is adequately equipped.
• To assist in conducting monthly inventory checks on all operating equipment and supplies.
• To assist in controlling the requisitioning, storage and careful use of all operating equipment and supplies.
• To conduct daily pre-shift briefings to employees on preparation, service and menu.
• To liaise with the Food & Beverage Department on daily operations and quality control.
• To have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend Food & Beverage combinations and up sell alternatives as necessary.
• To ensure that culinary standards comply with Company and Hotel Policies & Procedures and Minimum Standards.
• To use, wherever possible, locally and seasonally available products in menus and "specials".
• To develop menus, buffets (where applicable) and "specials" and signature dishes which meet the needs of the target market and are in line with the operating concept for the restaurant.
• To handle guest enquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests.
• To be demanding and critical when it comes to operation standards.
• To frequently verify that only fresh products are used in Food & Beverage preparation.
• To frequently taste Food in the assigned outlets and be demanding and critical when it comes to Food quality.
• To be demanding and critical when it comes to service standards.
• Ensure that all employees establish a rapport with guests. Handle all guest requests and inquiries on food, beverage and service.
• To ensure that the Outlet team projects a warm, professional and welcome image.
• To maintain the Daily Log Book for the assigned outlet
• To assist in planning the outlets roster and work schedules to ensure that the outlet is adequately staffed to handle the level of business.
• To submit all guest / staff incident reports.
• To attend Food & Beverage Meeting and Daily Operations Meeting.
• To provide the Materials Department with detailed Product and Purchase Specifications for items used in the outlet.
• To ensure that the outlet is kept clean and organized, both at the front as well as the back of house and the HACCP forms are filled in and compiled in Chefs office.
• To liaise and organize with assigned Stewards and the Chefs that the established cleaning schedules are strictly adhered to.
• To coordinate all Repair and Maintenance and issue repair and maintenance job orders to ensure the proper maintenance of the Kitchen and the Kitchen Equipment.
• To participate in the formulation of the Annual Marketing Plan and implement effective sales and promotional activities to maximize revenues.
• To conduct monthly menu sales analysis so as to continuously tailor the menus to the customer's taste and preferences.
• To understand and strictly adhere to the Rules & Regulations established in the Employees Handbook and the Hotel's policy on Fire, Hygiene, Health and Safety.
• To report for duty punctually wearing the correct uniform and nametag at all times
• To maintain a high standard of personal appearance and hygiene at all times.
• To maintain a good rapport and working relationship with the team in the outlet and all other departments.
• In absence of the Chef Tournant/Executive Sous Chef in Charge of the assigned outlets.
• To fully support the Departmental Trainers function in the Department assigned.
• To undertake any reasonable tasks and secondary duties as assigned by the Chef Tournant/Executive Sous Chef
• To respond to any changes in the restaurant function as dictated by the hotel.
• To project at all times a positive and motivated attitude and exercise self-control.
• To have a complete understanding of the Income Audit Section in the Operations Manual and Policies & Procedures.
• To provide a courteous and professional service at all times.

To attend all meetings as required by Executive Management

• Assists the Chef Tournant/Executive Sous Chef in making sure that all merchandise used is fresh and of a high quality.
• Participates personally in cooking and supervising the preparation.
• Participates personally and supervise the breakfast team.
• Keeps informed on changes in the competition and market and takes this into account when assisting the Chef Tournant/Executive Sous Chef in developing both a la carte and set menus.
• Proposes promotional actions, such as theme weeks, product weeks.
• Initiates and participates in creative selling, merchandising, decoration and presentation ideas.
• Makes suggestions and proposes attractive and varied menus which are likely to renew regular clients' enthusiasm and improve department profitability.
• Ensures that all Capella Bangkok Health, Hygiene and Safety guidelines are adhered to in accordance with the Food, Health, Hygiene and Safety manuals.
• To establish and implement performance standards for the Commissary Kitchen, establish and maintain a streamlined and efficient operation.
• To establish and implement and control performance standards for the Stewarding Operation in Kitchen areas so as to achieve the highest possible hygiene standards, minimize Operating Equipment Breakage and streamlined and efficient resource and equipment flows.
• Assists the Chef Tournant/Executive Sous Chef to ensure that the guidelines are trained and adhered to.
• Assists the Chef Tournant/Executive Sous Chef in conducting theoretical, formal and practical (on the job) training for all kitchen staff.
• Informs on a daily basis the Chef Tournant/Executive Sous Chef or Executive Chef of all relevant information in the operation and personal matters, including information which does not require the Executive Chef's action.
• Is responsible for the proper use and maintenance of the kitchen machines and equipment used in the operation.
• Ensures to control food stock effectively in the assigned kitchen operations.
• To ensure that all employees have a complete understanding of and adhere to the Hotel's Employee Rules & Regulations and adhere to the hotel's policy relating to Fire, Hygiene, Health and Safety.
• To ensure that each outlet chef maximizes productivity and morale with their respective departments and consistently maintain discipline following Hotel Policies & Procedures and local legislation through proper supervision.
• To assist in the building of an efficient team of employees through Multi Skilling, Multi Tasking and flexible scheduling and by taking an active interest in their welfare, safety and development.
• To attend and contribute to all staff meetings Departmental and Hotel trainings scheduled and other related activities.
• Coordinates with the Chef Tournant/Executive Sous Chef to implement training plans for Chefs to maximize productivity.
• Ensures that all Chefs are trained in accordance with planned training programs and that all training records are updated and recorded correctly.
• Able to recommend on hosts selection and reports to the Chef Tournant/Executive Sous Chef or Executive Chef on the progress or performance of kitchen team.
• Handles the entire team and ensures a smooth team is constantly present to complete the daily working tasks.
• Models teamwork, spirit and leadership.
• Be able to maintain good relations with all chefs and colleagues and co - ordinates with the service manager that the cooperation between kitchen and service is as smooth as possible.
• To keep Food & Beverage employees up to date with seasonally available products and new products on the market.
• To conduct yearly performance appraisal and give employees regular feedback on their job performance.
• To ensure that all employees report for duty punctually wearing the correct uniform and name badge at all times.
• To carry out any other reasonable duties and responsibilities as assigned.
• To project at all times a positive and motivated attitude and exercise self-control.
• To carry out quarterly, bi-yearly, yearly inventory of operating equipment.
• This job description is not exhaustive. You may be assigned other duties not mentioned above, that you will be expected to follow to the best of your ability.
• From time to time you may be asked to undertake duties that are not included in this job description. You should agree to undertake these duties as long as the request is reasonable and will not affect your health safety or security.

Talent Profile