POSITION SUMMARY:
In accordance with the policies, procedures and standards of Melco Resorts Leisure (Philippines) Corporation, the Sous Chef is accountable for ensuring that the daily operation of an assigned area runs smoothly and effectively in accordance with departmental set service standards and meeting guest expectations at all times. Responsible in assisting the Head Sushi Chef for all duties pertaining to quality, service, finance, operations and human resource aspects of his/her department while maintaining clear communications through-out. He/She is also responsible for sustaining and implementing the Melco Resorts Leisure (Philippines) Corporation Food & Beverage vision, standards and objectives by leading and managing teams to produce a consistently high standard of cuisine and within the financial and business metrics provided by Senior Management. The Sous Chef supports the Head Sushi Chef in taking full operational management accountability of the department.
PRIMARY RESPONSIBILITIES:
1. Assists in the implementation of the business plan.
2. Communicates the key business drivers and objectives to the management team.
3. Identifies opportunities to build the customer segment and take action.
4. Manages and reports on established lead and lag indicators.
5. Develops and delivers initiatives to maximize department/outlet performance
6. Empowers sub-ordinates to establish daily performance targets.
7. Role models and aligns customer service values within the department/outlet.
8. Ensures team delivers on Nobu Hospitality service values consistent with the customer segment.
9. Partners effectively with the team to develop and deploys targeted service related strategies.
10. Anticipates specific departmental challenges and works with sub-ordinates to resolve within the department/outlet.
11. Coaches sub-ordinates to improve operational and service capabilities.
12. Performs high visibility in department during peak periods of business.
13. Complies with outlet SOP’s as minimum standards.
14. Reviews departmental SOP’s on a bi-annual basis (as a minimum) and contributes ideas to improve operational capabilities.
15. Utilizes performance management processes to identify and celebrates consistently high performance and actively manages sub-standard performance.
16. Identifies candidates and ensures talent management and succession management processes are implemented.
17. Provides timely and effective coaching and feedback to the team.
18. Anticipates specific departmental challenges and works with the sub-ordinates to resolve within the department/outlet.
19. Reports all incidents, accidents and risks directly to the relevant Dept. Head.
20. Role models Professional Behaviors and reinforces to the team.
21. Establishes two-way communication mediums to maximize opportunities to listen to employees in the department.
22. Provides and maintains a work environment for all employees, contractors and visitors that is safe and without risk to health.
23. Maintains the Nobu standards and ensures excellent service.
24. Demonstrates personal and professional development of self and others through involvement in learning and development opportunities outside of core role.
25. Ensures all outlet team members have completed all compulsory compliance-related learning and development modules (i.e. HACCP, Food Hygiene, etc).
26. Works closely with Nobu Hotel Manila Executives in promoting the company’s culture, mission and philosophy.
27. Maintains excellent guest relations and develops a loyal clientele, including VIP’s and regulars.
28. Remains responsible for the daily operations function of the department/outlet, including the profitability, monitors all costs and controls while not compromising guest satisfaction or quality.
29. Develops, trains and mentors Pastry team.
30. Remains responsible for implementing a flexible schedule in order to accommodate the business needs, at the same time confirming timesheets.
31. Ensures that facility upkeep and maintenance management is being adhered to by having monthly walk around.
32. Develops a workplace that displays high staff morale, in turn reducing turnover.
33. Travels as necessary to off-site events and locations.
34. Identifies candidates to Head Chef and ensures talent management and succession management processes are implemented.
35. Ensures Pastry team deliver on Nobu Hospitality service values consistent with the customer segment.
36. Collaborates with restaurant management to develop and deploys targeted service related strategies and ensures consistency of operational decisions.
37. Coaches Pastry team to improve operational and service capabilities.
38. Empowers Pastry teams to maintain consistency in your absence.
39. Collaborates with Head Chef/Restaurant Manager to ensure consistency of operational decisions.
40. Partners effectively with the Head Chef/Restaurant Manager to develop and deploys targeted service related strategies.
41. Anticipates specific departmental challenges and works with the Pastry teams to resolve within the outlet.
42. Coaches Pastry teams to improve operational and service capabilities.
43. Remains able to pass onto subordinates knowledge of French and Japanese style pastries.
44. Remains able to pass onto subordinates knowledge of food allergies (eg. Dairy, gluten, nuts, etc).
45. Remains responsible for the daily operations function of the kitchen, including the profitability, monitors all costs and controls while not compromising guest satisfaction or quality.
46. Explains comfortably menu items to guests as needed.
47. Remains responsible for hiring, coaching, counselling and conducting performance reviews for Pastry team according to P&P’s
48. Demonstrates leadership of the specific outlet.
49. Accepts responsibility for the outlet including P&L and revenue management.
50. Assists in implementing operational plans for the department.
51. Motivates and develops the team.
52. Greets all guests and team members, using their name whenever possible.
53. Builds effective relationships utilizing a service-focused, energized and authentic leadership style.
54. Applies commercial acumen and whole of business understanding to drive for results.
55. Outlets performance and metrics in relation to the customer, employees and financials.
56. Performs achievement of agreed financial and non-financial key performance objectives.
57. Remains focus on customer service ensuring Nobu’s service values are embodied within the outlet and a seamless customer experience is consistently delivered.
58. Creates high performance feedback culture at all levels that allows the team to contribute to the success of the business and be rewarded and recognised for their individual contribution.
59. Performs leadership and management of an efficient and effective operation in which all employees understand the key drivers of the business and are held accountable for their performance.
60. Demonstrates an extensive knowledge of products, operating procedures and service specifications.
61. Exhibits an extensive knowledge of departmental competencies.
62. Acts as an Ambassador of Nobu and answers questions from the guests regarding hotel services, facilities and history/general information.
63. Ensures that service is aligned with the Nobu philosophy and standard at all times.
64. Remains fully competent in techniques and knowledge described in the departmental/outlet manual.
65. Promotes and maintains a safe, clean and friendly workplace environment for co-workers and guests.
66. Displays and demonstrates excellent people skills, creating a positive working relationship with all key stakeholders (internal and external).
67. Knows how to serve, speak, and conducts yourself while on property in a professional manner.
68. Recognizes that guest service and attention to detail is your top priority.
69. Adheres to company policies and procedures.
70. Maintains and enforces personal health and sanitation standards (wash hands when using restroom, personal grooming, etc).
71. Provides feedback into work procedures and operational problems to assist to improve service, performance, and/or safety.
72. Remains knowledgeable and 100% compliant with all Health and Safety and Fire Safety procedures and demonstrates a positive health and safety culture supporting Nobu Hotel Manila safety policies.
73. Creates and supports an environment of “Teamwork” by helping fellow team members without a second thought.
74. Displays and encourages superior attendance and punctuality. Must call in a minimum of two hours before shift. Attendance in mandatory meetings, training, workshops, daily briefings and weekly meetings.
75. Remains able to work a flexible schedule in order to accommodate the business needs.
76. Displays a hands-on approach to satisfy the expectation of guest and associates.
77. Displays and demonstrates excellent people skills.
78. Remains understanding of a computer including Excel, Word, etc.
79. Manages the Food Safety and Hygiene Management System (FSMS) and supports a safe and efficient hotel operation, therefore contributing to maximizing guest satisfaction consistent with hotel standards
80. Remains calm under pressure: must have the ability to problem solve, trouble shoot, effectively prioritize work and assignments, and accurately meet deadlines.
81. Assists in the leadership of the kitchen in the absence of the Head Chef.
82. Maintains exceptional menu knowledge and attention to detail with plate presentation.
83. Performs ability to prepare sauces, sushi, bake, roast, broil, steam, sauté, fried items as ordered using the correct cooking methods and specifications in accordance with restaurant needs.
84. Prepares food items to ticket order for service to guests including: sushi, sashimi, cold/hot appetizers, according to recipe standards and a timely manner.
85. Manages supply levels, at the same managing food costs to the required budget.
86. Maintains a clean and organized work station and kitchen area at all times.
87. Remains able to create Omakase menu and daily specials.
88. Demonstrates and enforces portion control and measuring devices.
89. Follows local Health Department food code rules and regulations.
90. Ensures food quality is superior and takes action to correct any irregularities.
91. Performs hands-on approach to satisfy the expectation of guest and associates.
92. Creates and supports an environment of “teamwork” by helping fellow team members without a second thought.
93. Assists Head Chef, Pastry teams Chefs and other Chefs as needed in execution of service.
94. Operates and maintains kitchen production equipment in accordance with established guidelines and safety procedures.
95. Provides fast, friendly, professional and responsive customer service to the restaurant service delivery team.
96. Contributes effectively at meetings and training sessions.
97. Recommends and/or executes management policies to hire, transfer, suspend, layoff, recall, discharge, re-assign, or discipline employees.
QUALIFICATIONS:
I. Experience
1. Minimum 6 years professional kitchen experience, including:
2. Able to manage fast pace outlet operation with a large brigade.
3. Proven ability to deliver ‘Nobu Cuisine’, supported by awards and/or industry recognition.
4. Experience in a high volume operation, working with international teams
5. Menu creation and implementation
6. Relevant experience in a Nobu restaurant operation, an advantage
II. Education
1. Successful completion of a formal apprenticeship or relevant training
2. Food Safety training/certificate (HACCP or ISO22000)
3. Additional management qualifications, an advantage
4. Other relevant qualifications are an advantage
III. Skills / Competencies
1. Hands-on, cuisine oriented primary skill set
2. Very good knowledge of international cuisines
3. Strong administration skills
4. Possess good communication and inter-personal skills
5. Minimum intermediate level understanding of Microsoft applications, including Word, Excel and Outlook
6. Basic knowledgeable and experienced with forecasting, budgeting, labor management, and purchasing
7. Good understanding of food cost (how to calculate and manage)
8. Be able to implement and maintain quality controls as directed by Management
9. Must be able to communicate effectively in English language
10. Working knowledge/understanding of another language, an advantage
11. Good understanding of menu engineering, how to read, action and apply to menu writing
12. Quality management and quality control
IV. Other Attributes
1. Ability to work on flexible shift including overnight, weekends and holidays on rotation basis
2. Ability to work overtime, when needed