Job Title: Senior Sous Chef (1)

Department: Kitchen

Reports to: Assistant Head Chef

Supervises: Jr Sous Chef, Line Cooks, Stewards

Contract length: 1 year (renewable on satisfactory performance)

Main Purpose & Scope the Job

The Senior Sous Chef will assist the Executive Chef and the Assistant Head Chef to ensure the overall quality and profitability of the kitchen in accordance with Ankole Grill policies, procedures, and standards established to ensure maximum customer satisfaction.

Responsibilities

• Allocation of Duties- The Senior Sous Chef assists the Executive Chef and Assistant Head Chef in allocation of duties.
• Quality Consistency- The Senior Sous is the chief quality controller of the kitchen. He/she must ensure that the cooks and their assistants follow the correct recipes and method of preparation. They must always taste soups, sauces and all dishes before service.
• Supervise preparation of mis-en-place to ensure consistent quality production and proper use of recipes.
• Work closely with the Executive chef and Assistant Head chef in setting up, maintaining and improving the quality of food and service offered to our customers.
• Hygiene- Being a senior member of the team, the Senior Sous Chef must oversee the implementation and practice of proper hygiene in the whole kitchen. He/she must also keep a close eye and deal very firmly with the offenders.
• Ensuring that the (HACCP) is adhered to on a daily basis by all members of staff.
• Checking and refilling of stock levels in the shift.
• Takes care of daily food preparation and duties assigned through the superiors to meet the standard and the quality set by the Restaurant.
• Ensuring that no wastage through wrong storage, wrong cooking methods.
• Ensure that all our storage facilities and other equipment are properly utilized, cleaned and kept.
• Keeps the head chef and the assistant head chef fully informed of all rising issues, unusual matters of significance, promptly taking corrective actions where necessary.
• Provide direction to the Cooks, and Kitchen Stewards.
• Clean and re-set their working area.
• Assist the Executive Chef and the Assistant Head Chef perform annual staff appraisals as per Ankole Grill guidelines
• Staff management- The Senior Sous Chef must monitor staff performance very closely and advice the Executive Chef accordingly.
• Coach, counsel and discipline staff in breach of company policies and departmental procedures, providing constructive feedback to enhance performance.
• Ensure that all food, beverage and vending is presented in line with hygiene requirements and to the highest standard at all times
• Streamline receiving procedures to ensure that only the best quality and the right quantities are received from the suppliers.
• Observes stock levels and orders supplies, participates in monthly stock take and daily closing stocks.

*In addition to the above, the Senior Sous Chef may be given such other duties, as the Management may deem necessary.

• A minimum of 5 years food preparation experience, preferably in a high volume, luxury hotel/restaurant environment.
•  2 years experience in a supervisory role within a high-level culinary establishment.
•  Previous catering experience.

Core Competencies

• Excellent English verbal and written skills.
• Excellent leadership motivation and team building skills.
• Knowledge of current food trends and best practices.
• Strong safety and hygiene awareness
• Understanding of purchasing and maintenance of kitchen equipment.
• Knowledgeable about the culinary industry and food preparation.
• Organized, can delegate tasks well and work in a high stress environment.
• Knowledge of hygiene and safety standards in the Kitchen and possess discipline to enforce those standards.
• Flexible
• Customer service oriented with a positive can-do attitude.
• Accuracy and speed in executing assigned tasks
• Excellent personal hygiene and grooming.
• Well-organized and detail-oriented

All applications should be submitted by 14th March 2021