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ABOUT OUR DEPARTMENT / TEAM

The culinary division and chefs are responsible for the food production in the hotel, with the aim to delighting the guests through the quality of our food & beverage offerings and exceed their expectations in every interaction through relationship hospitality.

THE IMPACT OF THIS ROLE

The Sous Chef under the direction of the Chef de Cuisine or Senior Chef prepares cuisine to the highest standard whilst following standard recipes and adhering to standards set through the Chinese Culinary - ensuring all set standards are maintained and exceeded where possible, being seen as a role model for the culinary division in the way we work and treat our guest.

KEY RESPONSIBILITIES

·           Assist Executive Chinese Chef in Chinese kitchen operations as necessary (BBQ or Wok skill).

·           Perform all duties of kitchen associates as required.

·           Recognize superior quality products, presentations and flavor.

·           Maintain food preparation handling and correct storage standards.

·           Maintain purchasing, receiving and food storage standards.

·           Ensure compliance with all local, state and federal (Health Department) regulations and FSMS Company standard

·           Support procedures for Food & Beverage portion and waste controls.

·           Follow proper handling and right temperature of all food products.

Other standard responsibilities

• Complies with the company policies.
• Works within all pre-set budgetary limits.
• Takes on other tasks in addition of the ones stated, in a reasonable framework.
• Develops and updates policies and manuals, as related to the division/department, for implementation in the field, while ensuring compliance to the same for consistency across the group.
• Actively participates in and leads recruitment and talent development for the division/department, to meet both current and future needs
• Is a “brand ambassador” at all times and ensures brand integrity and clarity are always maintained.
• Models the company’s culture, vision, mission and core values at all times
• Know and implement Rosewood Hotels Hygiene and Safety Standards
• Operate and maintain all department equipment and reports malfunctions.
• Effectively investigate, report and follow-up on associate accidents.
• Be responsible for asset management of all outlet property and facilities.

CRITICAL SKILLS & QUALIFICATIONS

Required skills

·         Strong Chinese cooking skills, BBQ skill; Possess the ability to perform all functions in the operation; Food and Beverage culinary management experience with demonstrated leadership; Extensive knowledge of food handling and sanitation standards

Qualifications

·         Certification as required to comply with culinary Education preferred

·         Good communication skills (verbal and listening and writing)

Experience

·         5+ years managing a team of culinarians

·         The ability to demonstrate and execute an exceedingly strong work ethic

·         Skills to motivate and develop the culinarians on your team

·         An appreciation for the people you work with

·         Excellent communication skills