Sous Chef (199031)

This position will be placed at Holiday Inn Resort Bali Canggu (DPSBA)

The criteria that needed

People
1. To work as part of a team in a constructive manner that enables Cliveden to achieve the objective of being a market leader in the luxury hotel sector.
2. To have a committed approach to the development of creative service in the kitchen.
3. To offer a personal service to Club members and residents of the House that is in keeping with Cliveden.
4. To comply with all Hotel and Company policies.

Guest Experience
1. The Sous Chef must maintain effective communication within the kitchen, be responsive to staff Suggestions and concerns and work to resolve problems
2. Maintain effective working relationship with food and beverage management, staff and Hotel Head departments.

Responsible Business
1. Comply with Standards of Service and assists in assuring the same from all kitchen employees.
2. Assists in manage a day-to-day operation of the kitchen, coordinate food production
3. Schedules and ensure highest level of food quality, taste and presentation.
4. Participate in actual food preparation, produce food consistently high quality, taste and presentation and expedite during peak meal periods as needed.
5. Control food cost by assisting in training kitchen staff on the proper methods of food
preparation and handling, by training kitchen, restaurant and stewards.
6. Ensures that all kitchen employees consistently adhere to uniform, grooming and appearance standards.
7. In conjunction with the Executive Chef, establish goals for the kitchen, anticipate and resolve problems concerning all facets of the kitchen, anticipate trends, enact approved profit-oriented and cost saving ideas/activities.
8. Establish and require strict adherence to health department and hotel sanitation and food
handling guidelines
9. In conjunction with the Executive Chef and Demi Chef De Partie, develop menus & create
and ensure adherence to recipes and product specifications.
10. Give training to all kitchen staff on all new menus.

Accountabilities
1. Complete daily food orders based upon scheduled banquet events and projected levels of business.
2. Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and
3. Promptly act to correct deficiencies found during inspection.
4. Be able to work under extreme pressure, long hours and in a heated environment
5. Assist the Executive Chef and the rest of the team to maintain quality, standards and cleanliness required by the Chef
6. Able to work hours required and section assigned to by the Executive Chef