Sugar Sous Chef

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POST DATE 9/14/2016
END DATE 10/14/2016

East Miami Hotel Miami, FL

Miami, FL
AJE Ref #
Job Classification
Full Time
Job Type
Company Ref #
Mid-Career (2 - 15 years)


Nature of the Job Basic Purpose & Objective of the Position Assists Chef De Cuisine and the Executive Sous-Chef in running the day to day kitchen operation. Main Duties Customer Services * Delivers the brand promise and provides exceptional guest service at all times. * Provides excellent service to internal customers. * Handles all guest and employee complaints and inquiries in a courteous and efficient manner. Communicates immediately all guest and employee complaints to Chef De Cuisine, Executive Sous Chef and Executive Chef. * Maintains positive guest and colleague interactions with good working relationships. Financial * Ensures that all hotel, company and local rules, policies and regulations relating to money handling and licensing are adhered to. Operational * Responsible for the general day to day running of the department and to constantly improve standards * Checks & monitors food preparation, cost, quality, quantity and portion control on a daily basis * Ensures hygiene standards are kept to the highest standards at all times * Works closely with Stewards to maintain the cleanliness of the kitchen area as well as the equipment and utensils * Ensures safe and proper use of equipment at all times and instructs proper procedures to all culinary colleagues. * Maintains & manages daily par stock levels for all items as agreed and ensure breakage and wastage are kept to an absolute minimum * Organizes and follows through trainings and conduct/attend daily meetings with the team * Reports any problems, failures of machines or small equipment etc. as soon as possible * Inspects all refrigerated areas and ensure regular turnover of food items * Be responsible for and accountable for the departmental operating budget * Continuously finds ways to improve the efficiency of the operation * Finds ways of maximizing and increasing yield (per menu item) * Finds methods of reducing costs without affecting the level of service provided * Strives to propose -and initiates when approved- new services and products for our guests. * Places orders, working with the Purchasing Program and controlling inventories. * Does scheduling and other tasks involving the excellent command of computers. * Performs any other reasonable duties as required by the department head from time to time. *Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more. Length of time of these tasks may vary from day to day and task to task. * Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. People Development * Supports Swire Hotels' cultural and people development implementations and characteristics. * Supervises on-going training initiatives. * Uses all available on the job training tools for employees. * Communicates performance expectations in accordance with job descriptions for each position. * Coaches and counsels employees regarding performance on an on-going basis. Other Duties * Attends and contributes to all training sessions and meetings as required. * Exercises responsible behavior at all times and positively representing the hotel team and Swire Hotels. * Maintains strong, professional relationship with relevant representatives from competitor hotels, business partners and other organizations. * Reads the hotel's Employee Handbook and have an understanding of and adheres to the hotel's rules and regulations and in particular, the policies and procedures relating to computer resources, fire, hygiene, health and safety. * Ensures high standards of personal presentation and grooming. * Responds to changes within Guest Experience, as dictated by the industry, company and hotel. * Carries out any other reasonable duties and responsibilities as assigned. Skills, Qualifications and Experience Requirements * Strong knowledge, background, and experience in working with authentic Asian cuisines. * Form 3 or above. * Professional catering training * 4 years' experience in similar position / 3 years' hotel experience / 2 years of supervisory experience * Excellent accounting and computer skills * Excellent Food and Beverage knowledge * Very flexible and able to adapt to changing environments and Management demands * Outstanding technical cooking skills * Able to cope with pressure. Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled