The Senior Sous Chef is responsible for the administration, operation, inter-departmental relations, communication, cost / control, hygiene & cleanliness, quality, standards, supervision, training and employee relations. He is to implement all standardized procedures, rules and regulations systematically to be in line with hotel standards and policies.

PRIMARY RESPONSIBILITIES

Administration

• Establishment of annual leave planner and submitted to the Chef de Cuisine for approval.
• Ensure that section duty rosters are submitted on a weekly basis to chef office, adjusted due to business and counter signed.

Operations

• To co-ordinate in detail all food preparation and production for the assigned restaurant 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 Chef de Cuisine.
• To fully monitor portion control in assigned kitchen area and that par stocks are kept at a minimum with daily stock and product turn- over, utilizing leftovers where and if possible.
• To fully supervise all food tastings, presentations and food samplings in all production phases.
• All new ideas and changes should be approved by the Chef de Cuisine prior to implementing, to avoid any miscommunication
• Daily cleanliness checks with the assistant chief steward with feed back to the Chef de Cuisine with corrective actions to be taken. 
• To follow up on any issues that are delegated by the Chef de Cuisine.

Inter-Department Relations

• Important to establish a good working environment amongst fellow employees to gain assistance where and when required.
• To give daily briefings to all concerned staff after chef’s morning briefing to ensure the communication is filtered down and those actions are followed up promptly.

Communications

• To ensure that daily, weekly and monthly communication, daily 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 the assigned kitchen have utilize a logbook. These must be checked and counter-signed daily. Any issues to be bought up to the Chef de Cuisine for immediate action.

Cost / Control

• Ensures that all standard recipes are adhered to and that all standard weights and wastage etc. are strictly controlled.
• Ensures area of concern has established par stocks and maintains stock levels at minimum to avoid wastage & misuse.
• Ensures that budgeted costs are kept in line at all times as per guideline instructed by the Chef de Cuisine.

Hygiene & 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 Chef de Cuisine for follow up purposes.
• To escort our preferred outside Microbiologists Company to take samples for testing that have been agreed with the Chef de Cuisine. A total of 3 items are to be tested per month, through an outside microbiologist company. They should also make suggestions 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 regulations.
• To coordinate with all Chefs on cleanliness of operation and utensils.
• To ensure that all kitchen and stewarding personnel follow set standards in grooming, neat short hair, clean fingernails etc.
• To ensure that in all food contact areas staff is wearing the appropriate uniform, e.g. Gloves, hair nets.
• To monitor and follow up on a daily basis together with the executive steward that all equipment is properly sanitized before and after use.
• To follow up with the executive steward that all kitchen equipment are in working hygienic condition. If items are not in working condition then these should be reported to the Engineering Department for future follow up and corrections, through Tiger Food Safety Standards

Quality, Standard & 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’ etc. is essential to ensure that products are turned over and wastage kept to a minimum.
• Ensures that training and tastings take place on a weekly basis on all new menus.
• New ideas should be developed and tested thoroughly and all kitchen staff should actively be involved in achieving the required standards.

Training & Employee Relations

• To recommend promotions, transfer of staff to various outlets subject to prior approval from the Chef de Cuisine.
• At any such time the Snr. Sous Chef may request staff to work over time or shift staff to other areas to assist, due to business with the approval of the Chef de Cuisine.
• Ensures all staffing are scheduled according to business volume.
• Enhances staff relations to promote high moral and efficiency through having an active interest in the welfare and job satisfaction of each employee
• To report to the Chef de Cuisine all staff matters of concern or any staffing complaints.
• Provides clear guidelines and follows up when and where appropriate
• To ensure that annual training program is implemented as agreed with the Chef de Cuisine.
• Actively participate in all training courses to give a sense of being to the staff.
• To ensure that all staff is trained in using all heavy-duty machinery or any dangerous equipment.

• Minimum 10 years experience in an International class hotel
• Minimum of 4 year experience in similar capacity
• Apprenticeship or college level
• Additional improvement programs in F&B
• Outgoing and people oriented
• Motivator and self-starter
• Team builder
• Displays initiative
• Commitment to professional values
• Customer oriented
• Creativity
• Sense of humor
• Oral and written fluency in English
• Basic understanding of local language
• Willing to work long hours
• Computer knowledgeable
• Finance knowledgeable

Jobseekers are advised to deal directly with authorized Tiger HR Representative only.

Please beware of persons who falsely claim to be Tiger employees or ask for payment of placement/recruitement/referral/facilitation fees.They are not authorized by Tiger. Tiger does not require payment of fees from job applicants.

When in doubt, please inquiry directly with Tiger HR through the Recuitment hotline (+632) 880-7500.