Sous Chef

SUNSET HOSPİTALİTY OTELCİLİK TURİZM VE TİCARET ANONİM ŞİRKETİ

Sunset Hospitality Group has become a leading hospitality management group with a global presence across 16 countries with over 31 brands. METT Social Living is a refined, elegant and laid-back collection of lifestyle hotels & resorts dotted around unique locations. With a discreet service style without frills or fuss along with social dining and lifestyle entertainment at the heart of the experience, the brand is conceived for the traveller of today looking for an ideal place to celebrate life.

Now, we are hiring Sous Chef to join us in Bodrum.

Modern minimalism and easy living

METT is a refined, elegant and laid-back collection of lifestyle hotels & resorts dotted around unique locations. With a discreet service style without frills or fuss along with social dining and lifestyle entertainment at the heart of the experience, the brand is conceived for the traveler of today looking for an ideal place to celebrate life.

PLANNING & ORGANIZING:

• To assist Executive Chef to achieve the yearly food revenue target
• To assist Executive Chef to achieve the budget of food cost
• To plan the project service opportunities in order to increase revenue
• To plan and prepare creative menu in accordance to the competitors, format recipes
• To plan and develop and implement formal training plans for his department
• To ensure that his department follow high standard of personal & food hygiene
• In accordance of business, to plan his outlet weekly roster, O.T. list and weekly time sheet, assure a smooth service sequence

BUDGETING AND COSTING

• To control the departmental expense budget through the year.
• To ensure that there is no over production and to produce according to forecast
• Ensure that the hotel’s cost control policies and procedures are followed (by minimizing left-over or spoilage and improve utilization of leftover).  And by maintaining standard portion controls
• Plan and supervise the par stock and inventory of his outlet
• Menu items to determine the food quantity for daily consumption and to ensure that a request form for daily market, weekly importation list and dry store items are done
• To coordinate and prepare the menu and its standard recipe
• To analyze the market needs and trends
• Dispense food only with proper guest checks, inter kitchen transfer or kitchen requisition and announce orders to concerned associate.

PERSONNEL AND DEVELOPMENT

• To ensure regular progress update & review are conducted for the team in his department
• To conduct regular performance a period for all staff
• Ensure associate grievances, disciplinary procedures are mentioned
• To ensure that regular on job training is conducted in his department
• To participate in all activities of the kitchen and to motivate his team involvement
• Ensure that training all kitchen personnel and monitoring their compliance is adhered to all food safety standards

GENERAL

• To manage the preparation, presentation and service of food products, to ensure the highest quality at all times
• To monitor and check guest satisfaction
• Supervise and participate in all food preparation in his department as well as to oversee all intricacies for other kitchen sub-sections to which are delegated into his department
• Check function sheets and daily menu items of the kitchen and sub sections to determine the variety and quantity of food to prepare
• See that all food products prepared are done wholesome, clean appetizing and in attractive manner
• To adhere and complies to hotel rules, kitchen policies and procedures [SOP, HACCP, BRAND VALUES) followed at all times
• Ensure whenever pastry served for more than 19 pax food sample to be kept in case of food poisoning analysis
• To control operating and merchandising costs
• Implement a daily and monthly checklist for all kitchen departments.  Ensure proper follow-up to attain maximum quality and efficiency
• To ensure associates suffering from diarrhea & vomiting are not allowed to work.

COMMUNICATION:

• To operate an effective and accurate administration process in order to maintain the standard
• To attend daily Executive Chef briefing and to communicate with the relevant key points to ensure that his outlet receive all the information
• To attend all other meeting as required by the administration.

Competencies

• High School/Hotel School/College Graduate
• 8 years of experience in a 5*hotel
• Fluency in verbal and writing English is required
• Good MS Office applications knowledge
• Carrying trays unilaterally over shoulder with wrist in full extension
• Repetitive elbow and wrist movements through mid-range for chopping
• Repetitive gross grasp, pinch, and some fine-motor coordination
• Lifting/carrying:  frequent and repetitive items in storage such as fruits, crates of oranges, etc. weigh 25 kg.
• Sight needed for safety in working around sharp blades of knives on a very frequent basis
• Sight and good sensation needed while working around hot stove