Executive Sous Chef

Company Description

NH Hotels offers trustworthy experiences based on three main pillars: value for money, the best location to connect with the city, and service with a human touch. NH Hotels’ remarkable products and services meet the expectations of the guests looking for functional urban hotels with a natural and fresh style and friendly service that makes the experience both surprising and enjoyable.

Job Description

 NH Hotels employees always find new ways to look after the business, their guests, and their colleagues.   Within this, the key responsibilities for this position are:

Planning and Organising:

• To work with the Executive Chef in completing the Food & Beverage department input into the overall hotel strategic plans.

Operations and Product Quality:

• Analyse local-market needs and trends, and support the definition of the hotel’s overall Food & Beverage offering
• Manage menu preparation and pricing in line with the stated F&B objectives of the hotel and the brand.
• Develop new menus and food items to meet the taste and dining requirements of the guests.  Maintain sensitivity to local cultural traditions and adhere to religious beliefs in preparation and services of all food on premises.
• Oversee the preparation and presentation of food products to ensure maximum quality at all times. 
• Implement procedures to minimise wastage and over-production.
• Ensure standards of presentation and preparation of food items meet hotel & brand standards
• Lead Task Force Missions on behalf of the hotel, to support the opening of new NH Hotels/MINT properties, and other special events catered by Minor International

Departmental Leadership – with the Executive Chef:

• Ensure that that Kitchen professionals are fully aware of hotel F&B strategy, and that their products meet these requirements
• Direct and coordinate the daily activities of all the hotel’s kitchens.
• Coach and guide new members of the team, putting in place proper orientation training and ongoing training and development for team members. 
• Manage relationships and contracts with suppliers.
• Support and facilitate staff participation in local, national and international competitions.

Health, Hygiene & Safety:

• Maintain the highest standards of Food Hygiene, and adherence with all Health and Safety standards.
• Report and take appropriate action to correct any health or safety hazard.
• Liaise with Engineering regarding maintenance and repairs of equipment
• Check and ensure the proper storage of raw and processed food items including the condition of food in freezers.
• Instruct staff on all emergency measures in case of accident and have a first aid kit available and stocked in the kitchens, in collaboration with hotel’s clinic
• Ensure all work areas in the kitchen are kept tidy and clean.

Working with Others:

• They always try to anticipate and exceed the needs of customers and colleagues
• They use their own initiative and good judgement to solve problems in a calm and efficient way
• They enjoy working with others to achieve common goals.  They volunteer as required to ensure the success of the team
• They act with personal professionalism and integrity at all times

Taking Responsibility:

• They always conduct business honestly and fairly.  They keep sensitive information confidential.
• They can prioritise their workload effectively and be organised and structured at work
• They manage their time and pay attention to detail.  They know their jobs,and are able to work without close supervision.
• They display a positive attitude, even under pressure.  They personally check their work to ensure its accuracy.

Delivering Results:

• They are committed to meeting and exceeding all performance standards
• They constantly look to develop their own professional skills and abilities
• They perform job tasks in line with established policies and procedures
• They always try to provide a top-quality experience to all our guests.

Qualifications

Diploma in Hospitality or Culinary Qualification

+- 3 years Excetuvie Sous Chef Expirience

Additional Information

3. Job Specifications:

      Proficiency in English and computer literate

      Ability to make sound decisions in a manner consistent with the essential job functions.

      Be self-motivated, a strong team player and enable to work under pressure

     Work location: at the head office but should be able to travel upcountry occasionally   

      Able to communicate and work effectively with others

      Enthusiastic and efficient

      Able to solve spontaneous problems

     Fair and honest in work

Able to legally work in South Africa