Sous Chef (Teppenyaki/Sushi)
(13818)
At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests’ stay to bring their dreams and desires to life. With an atmosphere that’s chic but wonderfully unstuffy™, and a team who are meticulous but warm, we seek to exceed our guests’ expectations at every possible turn.
Shimmering in azure Indian Ocean, fringed with white powder sands and vibrant coral reef, One&Only Reethi Rah is a beautiful and rare place that creates magically unscripted stories for the world’s most discerning and remarkable guests. With abundant knowledge and generosity, we anticipate our guest’s every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it’s our passion.
JOB SUMMARY
• Ensure the quality and standards as per One&Only are kept and followed.
• The given handbook with the rules and responsibilities are followed strictly.
• Ensure all important information is communicated with the direct supervisor.
• All HACCP standards are followed and improved consistently.
• All guest requests will be handled with care and accommodated where possible.
• Maintain the highest levels of personal hygiene and always grooming, as per standard.
• Assists the Chef de Cuisine and Executive Sous Chef to lead the Team in the assigned area.
• Consistently train the Subordinates, to ensure the standards are maintained.
• Take charge of the section in the absence of the Chef de Cuisine and Executive Sous Chef
• Ensure the operating equipment is maintained, including inventory level is in order.
• Ensure daily and weekly ordering of products is to the Occupation of the Resort
• Delicately prepared teppanyaki / Sushi using detailed techniques and ensure high-quality presentation while plating.
• Should be able to delicate tasks to kitchen staff to ensure dishes are prepared in a timely manner.
• Upkeep the maintenance of the teppanyaki grill, preparation area, kitchen equipment and food storage.
• Knowledgeable and manage to ensure standards on food portioning, cooking methods, kitchen recipes, policies, and procedures.
• Ensure food preparation processes comply with store procedures and attaining a high level of food quality.
• Plan and execute all menu items by set standards.
• Understand the company culture and exemplify the brand style.
KEY DUTIES AND RESPONSIBILITIES
• Ensures the quality levels of kitchen production and presentation are always maintained at their highest level.
• Ensures that all mise-en place is correctly prepared before commencing service.
• Demonstrates excellent product knowledge of all food and special functions held at the resort.
• Participates in the service of any special functions or events organized by the resort.
• Establishes and maintains smooth work relationships in the kitchen.
• professionally manages any guest’s complaint, as per the resort’s Policy & Procedure (service recovery).
• Delegates responsibilities to staff and ensures tasks are completed promptly.
• Organizes and coordinates special functions and events.
• Assists supervisors in generating work schedules for kitchen personnel, according to forecasted demand requirements.
• Maintains and creates a working environment that reflects a sense of place.
• Performs any additional or special duties, as directed by a superior which includes working overtime if it’s necessary.
• Practices proper telephone etiquette with colleagues and resort guests.
• Remains current on all resort happenings, including guests in-house, arrivals and departures, as well as daily events.
• Ensures maintenance work is completed, in a timely and professional manner, as per the defect list, and informs superior of any changes.
• Ensures all fixed assets are well maintained.
• Ensure all the equipment faults are reported to the superior
• Demonstrates knowledge and interest in goals, and objectives of the One&Only brand.
• All HACCP responsibilities, requirements, and standards are followed and always met.
• Ensures expiree dates are labeled on products that are required and FIFO has been followed.
• Help with the undertaking of physical asset inventories each month.
• Ensures that a safe, hygienically fit working environment is always maintained and reports any concerns or faults immediately.
• Ensures kitchen fridges and back areas are always thoroughly clean.
• Ensures that equipment is cleaned, when necessary or according to their schedules.
• Ensures the resort Food cost is always maintained.
• Attends all training conducted by the Training Department.
• Attends monthly communication meetings.
• Attends daily briefing before service.
• Continuously trains and motivates subordinates to ensure resort standards are maintained.
• Ensures that channels of communication are respected, and information is disseminated to the correct receivers.
• Ensures excellent communication and working relationships with colleagues are maintained and contribute to the team spirit.
• Knows and applies the resort’s Policies & Procedures, including those for emergencies.
• When driving the resort’s buggies, ensure that rules and regulations are always followed.
• Exhibits outstanding knowledge of the resort, island, atoll, and the Maldivian culture.
• Ensures all activities are conducted honestly, ethically, and within the parameters of the Maldivian Law.
• Should be in abidance with the expectations defined in the job responsibilities.
• Complete and efficient setting up of the respective kitchen.
• Individual productivity, work efficiency
• Attendance and Punctuality
• Attendance of all training conducted by the resort.
• Employee Satisfaction Index measured on a monthly basis.
• Achievement of food cost for the kitchen
• Creating new products
• Presents oneself in a way that enhances the overall guest experience, by adding life and energy into each outlet.
• Remains current on all resort happenings, including guests in-house, arrivals and departures, as well as daily events.
• Ensure the daily order is in line with the set par stock level.
• Minimizing wastage through creative recycling
• Delegates responsibilities to staff and ensures tasks are completed.
• Ensures that disciplinary actions are taken, when necessary, according to the resort’s policies.
• All ordering of Products is in line with the daily operation and the occupation of the resort.
• To perform all other jobs related to your scope of work, as requested by your superiors or other Managers.
SKILL EXPERIENCE & EDUCATIONAL REQUIREMENT
• Culinary school diploma and 6 years work experience
• 5-star Hotel work experience
• Worked in different sections of the kitchen.
• knowledge of all Teppanyaki food philosophy and principles
• Fluent in English
• Trained in food safety systems (HACCP)
• Possess intermediate Computer skills.
• Basic First AID training
• Basic Fire Fighting training
• Leadership knowledge
• Excellent Culinary skills.
• Guest Driven
• Team player
• Flawless Communicator
• Passionate
• Well Organized
• Luxury Service
• Details Oriented
Our brand is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted, intuitive, generous, and spontaneous in spirit. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.
