Job Description

Title: Jr. Sous Chef / Sous Chef - Clod Kitchen

Company Name: Le Meridien Dhaka

Vacancy: Not specific

Job Location: Dhaka

Employment Status: Full-time

Educational Requirements:
∎ Minimum S.S.C pass.

Experience Requirements:
∎ At least 8 year(s)

Job Responsibilities:
∎ Administration
∎ Establishment of annual leave planner and submitted to the Executive Chef for approval.
∎ Ensure that section duty rosters are submitted on weekly basis to the Chef Office, adjusted due to business and counter signed.
∎ Ensure Rosters are posted in the kitchen are fortnightly basis.
∎ To ensure that; annual leave and public holidays are kept at there slowest at all times, through bi-monthly checks with the Chef Secretary.
∎ Operation:
∎ To coordinate in detail all food product preparation and productions for your assigned Outlet, to ensure a total smooth running of the operation.
∎ To ensure that all set ups and prepared food presentations are up to agreed standards with the Executive Chef.
∎ To fully monitor portion control in assigned kitchen area and that par stock are kept at a minimum with daily stock and product turnover, utilizing leftovers where and if possible.
∎ To fully supervise all food samplings in all production phases.
∎ All new ideas and changes, shall be approved by the Executive Chef prior to implementing.
∎ Daily cleanliness checks with the assistant chief steward with feedback to the Executive Chef.
∎ Inter-Departmental Relations
∎ It is important to establish a good working environment amongst fellow employees to gain assistance where and when required.
∎ To give daily briefing to ensure the communication is filtered down and those (actions are followed up promptly.
∎ Communication:
∎ To ensure that daily, weekly and monthly communication briefings are scheduled and held to pass on important information for staff members
∎ To ensure that all major communication meetings are copied to the chef office and details or concerns are followed up immediately.
∎ Ensures that hygiene and sanitation issues are followed up immediately and cascaded down to subordinate staff members
∎ To ensure that all kitchen areas have and utilize a log book. These must be checked and counter signed daily; any issues to be brought up to the Executive Chef for immediate action.
∎ Food Cost/ Control:
∎ Ensures that all standard recipes are adhered to and that all standard weights and wastage etc. are strictly controlled.
∎ Ensure area of concern has established par stock or maintain stock levels at minimum to avoid wastage & misuse.
∎ Ensure that budgeted costs are kept in line at all times as per guidelines instructed by the Executive Chef
∎ Hygiene and Cleanliness:
∎ Ensures the highest standards of food hygiene and sanitation in all food preparation areas and kitchens.
∎ Ensures that weekly and daily inspections are carried out and reports are submitted to the Executive Chef for follow up purposes.
∎ To escort our internal Microbiologists Manager to take samples for testing that have been agreed with the executive Chef prior. Hygienist manager to make suggestion on how to further develop and improve our existing practices.
∎ Ensures that the kitchen and stewarding operations in designated area adheres to local health authority regulation.
∎ To coordinate with all Chefs on cleanliness of operation and utensils.
∎ To ensure that all kitchen and stewarding personnel follow sat standard in grooming, neat short hair, clean fingernails etc.
∎ To ensure that in all food contact areas staff is wearing the appropriate uniform, gloves, hair net,face mask.
∎ To monitor and follow up on a daily basis together with the chief steward that all equipment is properly sanitized before and after use.
∎ To follow up with the Chief Steward that all kitchen equipments are in working condition. If items are not in working condition then these should be reported to the Engineering Department for future follow up and corrections, through EMS System.
∎ Food Quality, Standards & Supervision
∎ Ensures that the required standards are achieved in the food preparation department by giving constant supervision and guidance to all kitchen staff.
∎ Daily Checking of all fridges is essential to ensure that products are turned over and wastage is kept to a minimum.
∎ Ensure that training and tasting take place on a weekly basis on all new menus
∎ New ideas should be developed through Chefs Table or Group Meetings.
∎ New Ideas are to be tested thoroughly and all kitchen staff should actively be involved in achieving the required standards
∎ Manning/ Staffing:
∎ To report to the Executive Chef all staff matters of concern or any staffing complaints.
∎ To recommend promotions; transfer's staff to various outlets subject to prior approval from the Executive Chef'.
∎ At any such time the Chef may request staff to work overtime or shift staff to other areas, due to business with the approval of the Executive Chef.
∎ Ensure all staffing are scheduled according to business volume.
∎ Enhance staff relations to promote high morale and efficiency through having an active interest in the welfare and job satisfaction of each employee
∎ Provides clear guidelines and follows up when and where appropriate
∎ Training & Employee Relations:
∎ To ensure that the annual training program is implemented as agreed with the Executive Chef.
∎ All details should be documented and forwarded to the Chefs Secretary for further processing.
∎ Actively participate in all training courses to give e sense of being to the staff.
∎ To ensure that all staff are trained in using all heavy-duty machinery or any dangerous equipment's
∎ Attitude:
∎ To reflect Le Meridien Dhaka philosophy by providing the highest standard of personalized and attentive, but discreet service in a professional and friendly manner, which exemplifies the best of Italian Hospitality
∎ To always lead by example, adopting a positive attitude to keep our team spirit as its highest levels
∎ To greet with a smile, colleague and guests at any time or place within the hotel, whether front or back of the house.
∎ To ensure confidentiality of all matters of such nature
∎ To anticipate our guests needs and wishes, and surpass their expectations.
∎ To look continuously for ways to achieve the hotel’s strategic vision and goals working as a team and being a team player.
∎ To be pro active in developing ourselves by taking advantage of all learning opportunities and by striving to achieve the goals of ones personal career development plan and personal mission statement.
∎ To care of our environment, and our environment program this will be sat from our Management Team..
∎ We must at all times be committed to Quality and Profitability of our product to ensure that our guests return and that we aim to become the leading hotel in Dhaka.

Additional Requirements:
∎ Age at most 45 years
∎ Both males and females are allowed to apply
∎ Has complete knowledge and understanding of all cookery.
∎ Through understanding of all occupational health and safety issues
∎ Understand the needs and direction of the hotel
∎ Demonstrate flexibility and high energy level
∎ Interpersonal skills, communicator, team player and gives direction
∎ Has through knowledge of all food products - local and imported

Salary: Negotiable

Compensation & Other Benefits:
∎ Attractive benefits as per hotel policy.

Application Deadline: August 30, 2019

Company Information:
∎ Le Meridien Dhaka
∎ Address : 79/A, Commercial Area, Airport Road , Nikunja-02, Khilkhet, Dhaka-1229.

Category: Hospitality/ Travel/ Tourism