WHAT WE BELIEVE AND HOW WE CHOOSE TO BEHAVE

At The Nanee, we always believe in following our Core Values:

• Be Happy and let everybody be happy
• Guests are God 
• Be Authentic
• We are family 
• Be a Reliable Team Player

We take pride in the work we do, how we present ourselves, and how we communicate with our guests and our colleagues.

We use our initiative and always find the best way to solve a problem for a guest or a colleague and work in a pro-active way.

We work as a team with colleagues across all departments to deliver the highest quality of service on all occasions.

We always think of new ways to surprise and delight our guests.

We treat guests and colleagues with dignity and respect. Everyone is important.

We hold ourselves to the highest standards of honesty and integrity.

We are proud to represent our hotel and our country to guests from all over the world.

WHY THIS JOB EXISTS

The Sous Chef is responsible for the supervision and management of the entire kitchen organization. He is also responsible for the training, development, utilizing, and refinement of skill and ensures that a consistent five-star product is achieved.

Key Responsibilities : 

Please note that this is not an exhaustive list of everything that needs to be done. The Nanee employees always find new ways to look after the business, their guests, and their colleagues.

Within this, the key responsibilities for this position are:

Duties and Responsibilities:

Administration

• Establishment of annual leave planner and submitted to the General Manager for approval.
• Ensure that section duty rosters are submitted on weekly basis to the General Manager, adjusted due to business and counter signed.
• Ensure Rosters are posted in the kitchen are fortnightly basis.
• To ensure that; annual leave and public holidays are kept at their lowest at all times, through bi-monthly checks with the Admin department.

Operation

• To coordinate in detail all food product preparation and productions for your assigned Outlet, 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 Food & Beverage Manager.
• To fully monitor portion control in assigned kitchen area and that par stock are kept at a minimum with daily stock and product turnover, utilizing leftovers where and if possible.
• To fully supervise all food samplings in all production phases.
• All new ideas and changes, shall be approved by the General Manager prior to implementing.
• Daily cleanliness checks with the assistant chief steward with feedback to the General Manager.

Inter-Departmental Relations

• It is important to establish a good working environment amongst fellow employees to gain assistance where and when required.
• To give daily briefing to ensure the communication is filtered down and those actions are followed up promptly.

Communication

• To ensure that daily, weekly and monthly communication 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 all kitchen areas have and utilize a log book. These must be checked and counter signed daily; any issues to be brought up to the General Manager for immediate action.

Food Cost / Control

• Ensures that all standard recipes are adhered to and that all standard weights and wastage etc. are strictly controlled.
• Ensure area of concern has established par stock or maintain stock levels at minimum to avoid wastage & misuse.
• Ensure that budgeted costs are kept in line at all times as per guidelines instructed by the General Manager

Hygiene and 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 the General Manager for follow up purposes.
• Ensures that the kitchen and stewarding operations in designated area adheres to local health authority regulation.
• To coordinate with all Chefs on cleanliness of operation and utensils.
• To ensure that all kitchen and stewarding personnel follow sat standard in grooming, neat short hair, clean fingernails etc.
• To ensure that in all food contact areas staff is wearing the appropriate uniform, gloves, hair net, face mask.
• To monitor and follow up on a daily basis together with the chief steward that all equipment is properly sanitized before and after use.
• To follow up with the Steward that all kitchen equipment’s are in working condition. If items are not in working condition then these should be reported to the admin department for future follow up and corrections.

Food Quality, Standards & 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 is essential to ensure that products are turned over and wastage is kept to a minimum.
• Ensure that training and tasting take place on a weekly basis on all new menus
• New ideas should be developed through Chefs Table or Group Meetings.
• New Ideas are to be tested thoroughly and all kitchen staff should actively be involved in achieving the required standards

Manning / Staffing

• To report to the General Manager all staff matters of concern or any staffing complaints.
• To recommend promotions; transfer’s staff to various outlets subject to prior approval from the Chef.
• At any such time the staffs are required to work overtime or shift staff to other areas, due to business with the approval of the General Manager.
• Ensure all staffing are scheduled according to business volume.
• Enhance staff relations to promote high morale and efficiency through having an active interest in the welfare and job satisfaction of each employee
• Provides clear guidelines and follows up when and where appropriate

Training & Employee Relations

• To ensure that the annual training program is implemented as agreed with the General Manager
• All details should be documented and forwarded to the Admin departement for further processing.
• Actively participate in all training courses to give a sense of being to the staff.
• To ensure that all staff are trained in using all heavy-duty machinery or any dangerous equipment

Attitude

• To reflect The Nanee’s philosophy by providing the highest standard of personalized and attentive, but discreet service in a professional and friendly manner, which exemplifies the best of Hospitality
• To always lead by example, adopting a positive attitude to keep our team spirit as its highest levels
• To greet with a smile, colleague and guests at any time or place within the hotel, whether front or back of the house.
• To ensure confidentiality of all matters of such nature
• To anticipate our guests needs and wishes, and surpass their expectations.
• To look continuously for ways to achieve the hotel’s strategic vision and goals working as a team and being a team player.
• To be proactive in developing ourselves by taking advantage of all learning opportunities and by striving to achieve the goals of one’s personal career development plan and personal mission statement.
• To care of our environment, and our environment program this will be sat from our Management Team.
• We must at all times be committed to Quality and Profitability of our product to ensure that our guests return and that we aim to become the leading hotel in the city.

It is not the intent of this job description to cover all aspects of the position but to highlight the most important areas of responsibility.

Knowledge & Competencies

• Leadership skills
• Management skills
• Delegation skills
• Organizational & time management skills
• Business acumen
• Professionalism
• Communication skills (written/verbal)
• Goal focus
• Initiative
• Strong Technical skills
• Guest focus
• Strong training skills
• Coaching
• Quality awareness
• Has complete knowledge and understanding of all cookery.
• Through understanding of all occupational health and safety issues
• Understand the needs and direction of the hotel
• Demonstrate flexibility and high energy level
• Interpersonal skills, communicator, team player and gives direction
• Has through knowledge of all food products - local and imported

HOW YOU CAN SUCCEED IN THIS ROLE

• Within The Nanee, the top-performing people who do this job always demonstrate the following attitude:
• Working with others
• Always try to anticipate and exceed the needs of corporate executives, customers and colleagues
• Use their own initiative and good judgement to solve problems in a calm and efficient way
• Enjoy working with others to achieve common goals
• Volunteer as required to ensure the success of the team
• Act with personal professionalism and integrity at all times
• Take Responsibility
• Always conduct business honestly and fairly. They keep sensitive information confidential.
• Prioritize workload effectively and be organized and structured at work
• Manage their time and pay attention to detail.
• Know the job and be able to work without close supervision.
• Display a positive attitude, even under pressure.
• Personally check your work to ensure its accuracy.

Delivering Results:

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