Our company needs a dedicated and motivated candidate for Sous Chef (Ala Carte)

POSITION PURPOSE

Under the general guidance and supervision of the Executive Chef and Operation Manager within the limits of established hotel policies and procedures, responsible for overseeing and directing all aspects of the kitchen.

Through supervision and organization, ensures that food is prepared and presented in accordance with the established standards and that a high degree of cleanliness exists throughout the kitchen areas.

All work will be in line with the hotel’s guidelines and business plan, the departmental business plan, and BWP guidelines and service concepts. You will at all times follow the law and regulations. 

DUTIES & ESSENTIAL JOB FUNCTIONS

• Under the general guidance and supervision of the General Manager and Operation Manager and within the limits of established hotel policies and procedures, responsible for overseeing and directing all aspects of the kitchen.

• Keeps up to date with novelties and qualities of the market

• Provides functional assistance and directions to all kitchen departments.

• Interacts with individuals outside the Hotel including, but not limited to, guests, suppliers, governmental officials, competitors and other members of the local community.

• Supervises the function of all kitchen employees, facilities and costs and contribute to maximizing the overall food & beverage departmental profit.

• Controls and analyses on an on-going basis the quality levels of production and presentation including the Employees cafeteria.

• Ensures optimal performance in the areas like; Guest Satisfaction / merchandising and marketing / Payroll & Food Cost / Cleanliness, sanitation and hygiene.

• Establishes and maintains effective employee relations and inter-departmental working relations.

• Is responsible for the preparation of Menus and participates in the pricing policy in consulting with the Food & Beverage Manager, Restaurant Manager and Food Cost Controller, by taking in consideration the following:

• Local requirements / Market needs / Competition / Trends / Recipes / Potential Cost / availability of Food & Beverage products / merchandising and promotion.

• Attends and contributes to all meetings called for.

• Establishes and an up-to-date standard recipe file for all food items including:

• Instructs the staff of the hotel fire regulations, safety, health and hygiene regulations and how to operate the Kitchen firefighting equipment.

• In conjunction with the Executive Chef, controls supply; cost, quality/price ratio, size of orders, storage conditions.

• Makes sure that all merchandise checked and used before the freshness date expires, and adapt stock levels and production to predicted activity levels. Avoid leniency.

• Makes sure that standard recipes are respected.

• Controls department, costs and charges. 

Working time: Evening Shift

Employment type: Permanent

Job Requirements

Qualifications

• 5 years’ Experience in Similar Position.

• Excellent knowledge of MC system, ordering and inventory.

• Advanced culinary skills including food preparation, flavor pairings and other cooking best practices

• Ability to develop unique recipes

• Current knowledge of trends in the restaurant industry

• In-depth knowledge of federal and local food handling regulations

• Comfortable training, directing and supervising kitchen staff

• Exceptional leadership skills, including motivation and goal-setting

• Available to work on-call, shifts, after hours, over weekends, and on public holidays.

• Proficient knowledge of human resources management.

• Excellent communication and interpersonal skills

• Time management and organization

How to Apply

Interested applicants should send CV and copies of credentials and other supporting documents with in 30 calendar days of this announcement to the following address:

Hr@bwplusaddisababa.com

Note: Use "Sous Chef (Ala Carte)" as the subject line of your email !