Job Description

Job SummaryMain Duties and ResponsibilityPeopleStaff 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.

ProductCulinary

• 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, Easterxe2x80xa6)

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.

ProfitBusiness 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.

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