Sous Chef - Anantara the Marker Dublin Hotel

Specific Duties

• To support the Head Chef in day to day running of the kitchen
• To report all the incident/accident reports as per company policy and to ensure that corrective action is taken
• To ensure that rosters are updates in HRIS system
• To ensure absences are recorded in HRIS system and the necessary forms are submitted to HR
• To assist with the Head Chef with the performance management of the Kitchen Team and to ensure that regular job chats/appraisals are taking place
• To review the Kitchen Risk Assessment on bi-annual basis and update the document when needed
• To ensure that all Kitchen Team members are trained in Basic Full Hygiene and comply with the HACCP
• To ensure that all purchases are processed via SAP
• Running of Restaurant service to agreed standards and Sop’s
• To run Events to ensure all guests needs are meeting, food excited to required standards and within agreed timings
•  Product development and assist in the evolution of the culinary concepts within the hotel across five food outlets

Management responsibilities:

• To ensure the hotel achieves the Leading Hotels of the World Quality Assurance targets and that the highest standards of luxury and quality are delivered consistently to our guests.
• To deliver excellent care to our guests
• To carry out departmental audits to ensure LHQA is achieved by all team members.
• To ensure that the Hotel’s Vision & Mission statement is communicated to the team
• To ensure that areas of responsibility are clean and well maintained.
• To ensure that the ambience in departments (lights, music and temperature) are controlled.
• To report defective materials and equipment to the appropriate departments.
• Ensure that all new initiatives are implemented in the agreed time frame.
• To ensure that personal objectives are set and achieved on a yearly basis.
• To attend meetings as required.
• To ensure there is management presence in all departments at all times.
• To ensure a consistently high level of security is well maintained throughout the Hotel.
• To ensure guest feedback is acted upon in a timely manner ensuring the relevant people are informed and that all necessary action is taken to prevent re occurrences.
• To monitor all purchasing and costs in the department and to ensure that spend is in line with budgets and in line with purchasing procedures
• To ensure departmental sales are achieved in line with the hotel budget
• To accept a flexible work schedule necessary for uninterrupted service to Hotel guests and to maintain flexibility within teams.
• To provide support where necessary in other areas of the Hotel.
• To comply with the hotels cash handling procedures and ensure that all team members are trained accordingly.
• Drives business results through revenue growth and cost savings efficiency.

People:

• To assist in the recruitment and selection of team members
• To appraise all team members in accordance with the agreed appraisal procedure.
• To ensure that all team members comply with the employee handbook.
• To manage the Time and Attendance System for relevant departments.
• To ensure holidays, bank holidays and lieu time are managed for all team members.
• To ensure departmental daily briefings are carried out at relevant times.
• To chair monthly departmental meetings and ensure team members attend General Team Meetings and ECCM when required.
• To ensure that all team members are rostered in accordance with the Organisation of Working Time Act
• To ensure that all team members adhere to the hotel’s grooming procedures.
• To identify develop key team members and develop a succession plan in conjunction with Human Resources
• To train all team members have a full knowledge and understanding of the Leading Hotels of the World Quality Assurance targets and that the highest standards quality are delivered consistently to our guests.