Executive Sous Chef

Scope of Work

Duties and Responsibilities

Vision and Values

As Executive Sous Chef, I fully comprehend the vision of Six Senses to help people reconnect with themselves, others and the world around them, plus our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness.

By embracing the Six Senses vision and values, I will deliver an exceptional experience for guests and develop hosts to be the very best they can be.

Wellness

I will fully embrace, implement and safeguard the overall Wellness philosophy, concepts and programs such as Sleep with Six Senses, Eat With Six Senses and Grow With Six Senses.

All aspects of these wellness and initiatives will be adopted and implemented throughout the operation and its strategic planning and development.

As one of the pillars of Wellness, I will safeguard the Eat With Six Senses program and make sure that this program and all other nutritional brand initiatives are fully embraced within the Food and Beverage / Kitchen department.

All aspects of these wellness and nutrition initiatives will be adopted and implemented throughout the operation with particular focus on growing or making our own products.

Sustainability

Sustainability is at the core of everything we do at Six Senses. As Executive Sous Chef, I will ensure all directives on environmental protection and preservation, re-usage and minimum wastage, purchasing and packaging such as the abolition of single-use plastic by 2022, social responsibility and all other practices documented in the Sustainability Guidelines are followed in the outlets to maintain a harmonious and sensitive approach to our environment and cultural surroundings.

In particular, I will monitor sorting of food and material waste and liaise with the gardeners for efficient food wastage removal for composting, plus for growing our own produce and featuring this produce in our culinary offering.

Operational Ownership

In this role, I will support the Executive Chef and assume responsibility for the efficient operation of the Culinary department, including the Culinary, Stewarding and Organic Gardening teams to provide exceptional product and service within brand operating standards.

By keeping abreast of industry trends and practices and updating knowledge and skills to improve the product and service offering, I will continually focus on the rejuvenation of the culinary experience.

Menus and signature dishes will be constantly assessed to remain relevant and in keeping with Six Senses wellness and sustainability practices and with seasonal availability, while Destination Dining experiences will reflect this innovation and creativity from a culinary sense.

Purchasing practices will meet the requirements of the Six Senses nutrition and sustainability platforms, while stocktakes and storage assessment will be undertaken at the required times to ensure all stock is on hand, properly stored and in line with Six Senses control and hygiene standards.

Guidance is provided to relevant kitchen hosts on standard portion control and appealing presentation of all dishes. I will constantly monitor the final product prior to serving to guests, plus I will make appropriate suggestions and recommendations to resort management for improvements within the food operation.

An important part of the role is to interact with guests and hosts in a professional, courteous and positive manner and proactively seek feedback.

In the event of guest complaints, I will effectively carry out service recovery to the satisfaction of guests.

A high standard of personal appearance, grooming and hygiene, plus comprehensive knowledge of safety, security and emergency procedures will be maintained by myself and all hosts in line with brand and statutory requirements.

My constant interaction with and provision of support to and communication with other departments is intrinsic to the smooth functioning of the operation.

I will perform any additional duties given to me by the Executive Chef and / or General Manager.

Administration

Forecasting and reporting requirements for the role will be completed accurately, on time and maintained for reference. Corrective action will be taken immediately when issues are identified, particularly for food quality assessments and food cost control.

Standard recipes are developed for all dishes, including food presentation photographs.

The required meetings and briefings are to be attended or conducted, as instructed by the Executive Chef.

Quality

Six Senses guidelines and standards of service and operation will be adopted and followed by all Kitchen hosts so that our performance benchmarks are maintained and exceeded.

Product and service standards are continually reviewed through my physical presence in all kitchens on a regular basis. Service and product maintenance issues are promptly rectified, and equipment standards meet statutory requirements.

All activities within the department will be carried out ethically, honestly and within the parameters of local law.

Financial Performance

In this role, I will instill a quality and cost control philosophy through training and education so that all hosts are fully engaged with delivering exceptional food within budget.

Payroll costs will be minimized by maximizing the productivity and efficient scheduling of hosts. The Kitchen budget will be strictly adhered to, with menus accurately calculated for maximum gross profit and all costs and margins continually monitored and controlled to drive profitability, while taking into consideration the preservation of required standards with every

decision made.

People Management

As Executive Sous Chef, I will support the Executive Chef on the management and development of all hosts within the department through the provision of direction, delegation, interaction, encouragement and enthusiasm, discipline, training, performance evaluation and counselling to build a loyal, productive and effective team.

I will ensure daily attendance registers are maintained and that hosts report for duty punctually, wearing the correct attire and deliver friendly, courteous, consistent and efficient service at all times.

Regular on-the-job training will be conducted plus I will ensure kitchen hosts attend other designated training courses.

I will appoint the best candidate for vacancies and recruit internally where possible.

General

In this role, I will behave in a professional manner at all times and set an example to all. I will abide by Six Senses principles, core values, best practices, guidelines and objectives, while respecting other cultures and nationalities and projecting a positive and proactive position to help build and maintain a strong, loyal team.

Qualification : To execute the position of Executive Sous Chef, I have the required qualifications, technical skills and more than five years’ experience in a similar role in luxury hotels with proven results.

I possess a minimum of a Diploma in Culinary Arts or similar.

I am a personally involved, visible and proactive leader with excellent organizational skills, capable of providing focused direction and continuing to establish the property’s prominent position within the market.

I possess a well-developed capability for strategic decision-making and a track record of proven results in the areas of customer satisfaction, operational excellence, host satisfaction, revenue and profit.

In terms of the frontline kitchen management, I have an intuitive sense of product and service quality, a passion for excellence and an understanding of the sophisticated needs of the luxury customer.

My financial acumen positions me as a business savvy leader with demonstrated financial understanding and interpretation of reports plus cost and inventory control.

From a people management perspective, I am a responsive, engaged and interactive leader, capable of building strong positive relationships with hosts that results in a shared vision of success for the operation, demonstrated ability to leverage shared resources and to manage through influence.

Technical skills include advanced MS Office platform. I am highly skilled on the use of broiler , pastry and kitchen equipment, meat and fish cookery, proficient knife skills and understand farm to table concept.

I have an excellent command of written and spoken English with some knowledge of the local language and customs.

I will maintain a thorough understanding of Six Senses in terms of guidelines, rules and regulations, operating standards, facilities and services.

Accommodation Provided : No Benefit : Accommodation at a preferential rate

5 complementary nights in Six Senses Properties after completing 1 year of employment

Local Six Senses benefits