Employee Cafeteria Sous Chef (Local)

Key Responsibilities

•   Assist with organising special events and special food promotions.
•   Maintain comprehensive product knowledge, including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.
•  Maintain a hygienic kitchen and personal hygiene.
• Clean the kitchen and equipment.
• Work with the Superior and the Director of People Services to ensure the departmental performance of staff is productive and assist in planning for future staffing needs.
• Assist in training needs analysis of Kitchen staff and ensure training programs are designed and implemented to meet needs.
• Provide input for probation and formal performance appraisal discussions in line with company guidelines. 
• Approve leave after considering hotel occupancy.
• Work with the superior in the preparation and management of the department’s budget.
• Demonstrate Awareness of OH&S policies and procedures, and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same.
• Be aware of the duty of care and adhere to occupational, health and safety legislation, policies and procedures. 
• Be familiar with property safety, first aid and fire and emergency procedures, and operate equipment safely and sensibly.
•  Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
•    Log security incidents and accidents in accordance with hotel requirements.

Skills, Knowledge and Expertise

• Minimum of 1 to 2 years experience in a similar position.
• Preferably in an international, luxury five-star hotel.
• English - Good communication skills.
• Excellent organizational and time management skills.
• Excellent communication skills.
• Good MS Office knowledge.
• Ability to maintain the highest standards of professionalism, ethics, grooming, and attitude.

Benefits