SUMMARY:
-
POSITION INFO:
Main Duties and Responsibility
People
Staff Development
- To implement and monitor Sous Chef Development Program.
- To develop and maintain relations with local/regional culinary schools.
- To actively contribute to the Corporate Management development plan.
- To identify employee development needs.
- To ensure training and development for employees. Take inputs from DOFB & Learning Manager for making use of the available resources
- To coach and counsel employees.
- To build a strong team which works well together and which is mutually supportive
- To build a positive working environment.
- To delegate work in a manner appropriate to the abilities and interests of his/her employees.
Management
- To recommend operating criteria in compliance with Corporate Food and Beverage Standards Manual for each outlet.
- To direct supervision ensuring that the Food and Beverage operation complies with the operating criteria.
- To maintain quality goals, specifically by appropriate and persistent follow-up on:
- personal observation (eye for detail).
- in-house managers' observations/reports.
- guest comments received via Medallia, Dine plan and Glitch system
- LQA, Coyle and Forbes report
- To continuously stay informed of regional, local and national trends (i.e. by reading periodicals, competitive shopping, Follow influential social media icons and developing menu ideas library).
- To respond effectively to internal audit reports and recommendations.
15. To adhere to established personnel procedures (i.e. hiring, transfers, promotion, terminations, etc).
- To develop and motivate those employees you are responsible for, maintaining a high level of communication.
Product
Culinary
- To continually monitor operations to achieve consistency in the following areas:
- Quality of food product. (Working with Purchasing to find the best in market and season)
- Quality of food preparation. (Ensuring that the team has the necessary equipment in good working order)
- Quality of food presentation. (Have foundations and guides like food pickup chart and recipes sheet made for all menus)
- Quality in all outlets. (Ability to have consistency in food product for all meal periods)
- To taste food products daily, prior to service, to judge quality and overall consistency. To ensure that this is followed up by Sous Chef to ensure consistency
- To properly interpret current and new trends for appropriate application within Four Seasons' menu range. This must be supported by use of available resources of menu engineering report generated on a regular basis.
- Ability to create exciting and trendy Menus for Banquets which cater to different needs of Coffee breakfast, Sit-down dinner, and Buffet's
- To demonstrate a variety of culinary techniques and regularly uses these in the development of his/her employees.
- To produce healthy and nutritionally balanced food for the staff restaurant, within budget restraints.
- To continually seek alternatives to high-cost menu items to ensure price, value, perception, and profitability. Have the ability to take timely corrective action to meet the targeted food cost.
- To review daily menus for design and wording, composition, incorporation of alternative cuisine, variety (seasonal dishes) and balance.
- Ability to collaborate with external chef's and consultant for a pop-up opportunity that may be required for the hotel's plan
Creative Skills
- To consistently strive to be innovative through the utilisation of a variety of:
- cooking methods.
- materials (i.e. china, silver, glass, porcelain, wood, fabrics).
- displays (i.e. table, buffet, coffee breaks).
- themes (i.e. ethnic).
- Food and Beverage products.
- menu presentation (i.e. graphics, layout, design).
- To possess the ability to keep the above under budget restrictions.
- To develop and promote creativity and to introduce innovations throughout the department to differentiate from the competition, motivate staff, encourage new business and help up-selling.
- Provide creative inputs for the F&B marketing Calander which achieve its objectives in lines of the hotel’s goals and marketing plan.
Culinary Obsession
- To consistently think about food by:
- regularly striving to improve product.
- regularly sourcing and developing new products applicable to local marketplace and regional specialities.
- successfully and continually implementing the new product in all outlets.
- review the operational learning and be able to contribute to discussion of post mortem for key business periods (eg: Festive, Valentine’s, Easter…)
Sanitation/Hygiene/Safety
- To be knowledgeable in the proper use of all equipment.
- To be responsible for maintenance of equipment. Be able to liaise with hotel’s engineering team to identify concern areas and ensure the equipment is in working order.
- To seek out new equipment which increases productivity and safety. Help in build a case of the use of this from a productivity and safety point.
- To ensure the highest standards of hygiene and sanitation by:
- complying with all state/provincial regulations.
- consistently achieving full compliance with public health department standards and Minister of Health.
- ensuring proper food storage and handling techniques are utilised by all kitchen employees (i.e., cross contamination, canning).
- maintaining a high standard of personal hygiene and appearance from all kitchen staff.
- in compliance with the Hygiene guideline recommended by Four Season corporate office (Appropriate SOP, checklist, training plan and Sample testing)
- support a monthly walk through to check compliance and progress made of the previous internal and external audits.
Profit
Business Involvement
- To balances the need for financial control with the need to remain consistent with Four Seasons' standards and values.
- To analyse and respond appropriately to issues raised by the Medallia, Dine plan comments
- To support Planning Committee and Company decisions.
- To be continually aware of current and forecasted financial/business performance and be actively involved in analysing and implementing required changes.
- Look at opportunity to increase average check and areas help support revenue increasing opportunity during peak business periods
Cost Control
- To effectively control costs in the areas of:
- payroll (through labour standards).
- overtime and hourly rates.
- accurate daily control of payroll records.
- To effectively control food costs on all menu items by using Avero & Birchstreet to:
- standard recipes.
- up-to-date costs.
- purchasing specifications.
- yield tests and factors.
- menu costing and contribution analysis prior to new menu implementation.
- To regularly conduct supplier and market inspections and visitations.
