Jumat, 30 Maret 2012

Sous Chef Theme Restaurant Job Desc

Job title                                  :               Sous Chef Theme Restaurant
Department                                          :               Kitchen F&B

REPORTING LINE                         

Report to                                               :               Executive Chef 
Responsible for                    :               Fully responsible of the Theme Kitchen production


Vertically                                               :               Department Head
Horizontally                                         :               All kitchen and stewarding Staff


Over Money                                         :               None
Over Staff                                             :               Has authority to direct the all Theme kitchen brigade in accordance               
                                                                with Hotel policies procedures

To manage the Theme Kitchen according to set standards and to ensure smooth functioning, customer satisfaction and high levels of sales and profits in line with company policies and regulations.             

Under the general guidance of the Executive Chef, in the implementation of the Standard Policies and Procedures of the Food and Beverage Operation and administration.


1.       Responsible for the administration, operation and coordination of the Theme Kitchen
2.       Responsible for guiding the Chef de party and in the performance of their jobs in accordance to Hotel policies and procedures.
3.         Responsible for achieving financial goals, by minimizing costs without compromise in the quality.
4.       Responsible for implementing the Policies and Procedures in operating the Theme Kitchen
5.       Responsible for ensuring sufficient operating equipment and supplies for the production.
6.         Responsible for establishing and maintaining high sanitation standards in the Theme Kitchen
7.         Responsible for providing functional assistance to operation during peak periods and functions.
8.       Responsible for ensuring the Theme Kitchen is covered with management staff during operation.
9.       Responsible for implementing special promotions and events for the Theme Kitchen, to attain a profitable food and beverage operation in guidance with the Executive chef.
10.     To set standards in for Production of the Theme Kitchen Kitchen in line with company policies.
11.       To achieve objectives set in key result area in the annual PDR.



1.       Communicates effectively with guests, clients, government officials and other important individuals to ensure satisfaction in product.
2.       Produce fresh, quality and tasty food, well presented in a hygienic environment to ensure guest satisfaction at all time.


1.       To direct the activities of food quality, productivity and creativity to maintain and improve standards according to menus, a'la carte, promotions and special requirement
2.         Schedules personnel consistent with the volume of business and needs in service.
3.         Identifies and solves problems in a timely manner.
4.         Capable of deciding the level of authority and responsibility that can be delegated.
5.         Carries out a firm and fair employee treatment policy.
6.         Prepares and submits all reports required for the Theme Kitchen, as dictated by Reporting system
7.         Attends meetings and training sessions organized by the Hotel management for the position.
8.         To direct the Theme Kitchen brigade in maximising all resources to achieve high quality and excellent
All over cost control.
8.         Prepare all food purchase requests for the Theme Kitchen.         
10.       Prepare yearly training plan.     


1.         Reports to the Ex. Chef.
2.       Communicates effectively with guests, subordinates, immediate superior and other department heads.  Capable of expressing clearly, listening and absorbing information
3.         To hold regular briefings, meetings with his team         
                                                                                                                                                                                                                                                         the best possible service to the guest.                                                                                                                                                                                                                                                  

1.     To ensure and follow up that equipment faults are reported through a trouble report, to maintain effective working environment.         
2.     To achieve maximum utilization of material, equipment and staff for quality and food cost control.


1.       Be aware of hotel’s fire evacuation and emergency policies and procedure
2.       Ensure truth training that the Theme Kitchen staffs are aware of hotel’s fire evacuation and emergency policies and procedure.
3.       Ensure truth training that the Theme Kitchen staff are using all specific machinery in the appropriate matter with the necessary protection tools.
4.         Knowledgeable on first aid, safety and security procedures affecting the food and beverage department.


1.         Coaches and counsels Chef de party effectively.
2.         Evaluates objectively the performance of Theme Kitchen staff.
3.       Identifies training needs within Theme Kitchen staff an and implements employee development and training program.
4.         Prepares, conducts and supervise training for Theme Kitchen staff.
5.         Motivates a strong team amongst Theme Kitchen staff


1.       Assists in establishing and conceptualizes promotion Plan for the Theme Restaurant, including the successful implementation.


1.         Knows and understands the job description of amongst Food Theme Kitchen staff.
2.       Establishes and implements all the food and beverage policies and procedures in the Theme Kitchen
3.       Recognizes good quality products and presentation.
4.         Maintains high sanitation standard throughout the Theme Kitchen staff.
5.         To constantly strive for new innovative ideas in menu and new concepts of production
6.         Authorises store requisitions and minor purchases for the Theme kitchen        
7.         To ensure Bahrain Food Control Section Regulations are adhered to in detail and exceeded.
8.         Directly handles day to day training in the kitchens
9.         Assist the Executive Chef to initiate and prepare new menus with innovative ideas.
10.       Identified and report to the executive chef all food item wish are not   up to the quality standard
11.     Control Food Sock in regard of freshness and expired date.
12.       Understand all Hot Meals Production and Cold Meals Production Process        
10.    Submit recipe fiche technique to Executive Chef before implementing any new menu Item


1.       At all times whilst representing the hotel, act in a professional, decorous manner ensuring proper representation of the Hotel.


1.       The Hotel requires that you will not (during or after your employment) without the hotel writing consent, divulge every information concerning the Hotel or any associated hotels or any of their dealing, transaction or affairs which may come to your knowledge during or in the course of your employment with the Company.


1.         May be rotated to different Kitchen and other temporary task within the Hotel.






POSITION:          Sous Chef Theme kitchen                                 DEPARTMENT: F&B

SKILLS                                                ESSENTIAL                                                                        DESIRABLE                      

EDUCATION                      Certified High School Education       
QUALIFICATIONS          Five Star Hotel Apprenticeship                                                                                        

EXPERIENCE                   Five years work experience in Five Star Hotels
                                                                in different type of cuisine
                                                                1 year as a Sous Chef

INTERPERSONAL           Mature leader, confident and fair
SKILLS                                                Very good training and motivation skills
                                                                Original and creative

COMMUNICATION         Good level of English speech and writing        

SPECIFIC                                            Should be able to handle pressure
                                                                Minimum age 25 years

PRESENTATION                              Well groomed and presentable
                                                                 at all times. Practice good hygiene

PHYSICAL                                          Mentally alert, able to work
                                                                long hours and to handle

OTHER                                                Specialise in grilled cooking
REQUIREMENT                               Knowledge of marinating recopies
                                                                Flexible and open minded


WORKING                          Well maintained Kitchen
CONDITIONS                     Healthy and Hygienic
                                                Open, friendly environment
                                                with responsibilities and pressure
WORKING                          Flexible hours in accordance with job requirement

                                [Employee]  [Date]                                              [Department Head] [Date]

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