Executive Sous Chef (Italian Specialty)

Department F&B (Culinary) Department Location Ngwe Saung, Eskala Hotel Reporting Manager Executive Chef Systems used Can use computer, Email, Internet Internal relationships Hotel Employee External relationships Customers Staff/Teams Junior Sous Chef, Chef de Partie, Demi Chef de Partie, Commis , Steward Budgets Nil Travel required Nil JOB DESCRIPTION General Purpose of the Position  She/he is the right hand of the Executive Chef to create and set standards, maintaining them to the highest level. She/he is responsible for the smooth operation of the department; optimizes the use of materials and manpower, thereby maximizing revenue and guest satisfaction; executes training of culinary ladies and gentlemen and set good example to enhance motivation of ladies and gentlemen and reach the objectives. Main Accountabilities • Sets and maintains a new benchmark for the best and most authentic Italian and Western foods in Ngwe Saung. • Operates effectively Lunch and dinner service for all our Hotel and external Guest. • Attends daily meetings with the Executive Chef, and all the other Chefs regarding the updates for the day and review the list of things to do for maximum 2 days thereafter. • Holds meeting with the colleagues in each particular kitchen to discuss what has been carried out in the daily line-up and some other issues. • Establishes culinary standard for the Italian food which includes Lunch, Dinner & main Kitchen. • Assists in Large “Tailor made Italian“ banquet events if and when required. • Plans menus and compile recipes for food tasting to be approved by Executive Chef. • Ensures that specific and accurate product specifications are used in writing the recipes, wherever possible, needs to use local and seasonal products available to make the dishes in the menus easily. • Ensures quality of the fresh food products received in order to keep the quality of food we are serving to the guests. • Inspects daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health & Safety regulations as discussed further in this book • Checks any spoilage and ensure regular turnover of food items and informs the Executive Chef. • Checks on a daily basis food preparation, individual costs, quality, quantity inventories and portion control. • In conjunction with the Executive Chef, establishes job methods and supervises on a regular basis, and correct if necessary, cooking standards to maintain a high quality of food and service on quality basis. • During service periods, personally runs the Italian Kitchen and ensures that the presentation as well as quality of the food is in accordance with the established standards. • Checks the cleanliness and sanitation in each particular section of the Italian restaurant. Liaises with the Steward in order to ensure high standards of cleanliness are maintained in all areas of the Kitchen, such as machinery, small Kitchen equipment, floors and fridges, to ensure a sufficient supply of crockery and cutlery for the service and the kitchen. • Plans the duty rosters on a weekly basis, ending every Wednesday and to review on a daily basis with the Executive Chef accumulated overtime, or holidays even absenteeism. • Reports accidents and sickness in the Log Book and reports any such incidents to the Executive Chef on a daily basis. • Reports any problems regarding failure of machinery and small equipment to the Executive Chef and to follow up and ensure the necessary work has been carried out. • Conducts training and thorough briefing on the correct usage of Kitchen equipment and machinery and to check that this s carried out in the correct manner by all Kitchen colleagues. • Ensures the personal hygiene of the colleague is up to the standard. • Ensures that the daily log book is utilized, and complaints are immediately reported to the Executive Chef. • Ensures that all points mentioned in the log-book has been carried out i.e. Mise en Place and other instructions to complete the operation. • Checks daily function sheets. • Passes all information to late shift about functions and or operations in the section including next day operations. • Maintains, records and follows-up documentation i.e. department forms, checklists for control purposes. These documents are kept on file at least one year. • Assists the Executive Chef in interviewing and recruiting colleagues for the Italian Restaurants. • Plans and implements effective skills training programmes in conjunction with the Learning Manager and Learning Coaches. • Maximises colleagues’ productivity and morale and consistently maintains discipline following hotel guidelines and local legislation. • Holds a daily training session and keep records, which will be submitted to the Chef’s Office for documentation purposes. Documents will be kept at least one year on their individual files. • Develops standard recipes which allow the Italian a la carte & main Kitchen to operate at an acceptable food cost. • Maximizes ladies and gentlemen’s productivity in order to minimize payroll costs. • Monitors operating costs and take corrective action when necessary to reduce expenses. • Identifies market needs and trends in terms of food for both hotel guests and the local Market. • Monitors and conducts surveys and analyzes the menus and products of competitive restaurant operations. • Develops menus, buffets (where applicable) and "specials" which meet the needs of the target market and are in line with the operating concept for the restaurant.

This job description covers the main accountabilities within this role; however the position holder will be expected to undertake any other duties that may be required by management.  PERSON SPECIFICATION Education and Professional Qualifications  Need one degree from university (D)  Need one degree from Hotel School in F&B Production Course  Need HACCP train  Speak English (E) Knowledge  Need to know control of kitchen food cost within high quality product  Need to know manage to kitchen staffs  Specially can cook European & Asian dishes nicely Experience  5 years with same position in related field (E) Skills and personal qualities  Strong English communication skills, verbal, listen and writing  Innovative, pro-active and reliable  Ability to work well under pressure and in a multi cultural environment  Cost awareness  HACCP experienced or certified  Basic Food and Hygiene training certification  Managerial & Computer Skills  Knowledge of Product Specification  Creative in terms of quality/presentation of food  Leadership and Team Builder  Versatile & Resourceful E – Essential D – Desirable Completed by: [job title of employee who prepared the job profile] Date: [date of preparing the job profile] COMMITMENTS EXPECTED OF ALL SHWE TAUNG REAL ESTATE EMPLOYEES  Integrity, Responsibility and Resilience - acting according to the core values of the organisation.  Shwe Taung Group Code of Conduct – adherence and compliance to the code of conduct in all business aspects and practices.  Health and Safety – each employee has a duty to take reasonable care for the health and safety of her/himself and of anyone else who may be affected by what she/he does or does not do at work.  Respectful workplaces – treating all colleagues with mutual respect, fairness and dignity.