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Welcome to Sheraton Addis, located in the heart of the Ethiopian capital and sits on a hilltop overlooking the city with plunging views of the National Palace. Mixing African refinement with modern accents, its unique design is the epitome of gracious living. From glittering pools with enchanting underwater music to an indulgent menu of soothing massages at the hotel's Aqva Club to the gourmet 5 restaurants, 4 bars & 1 nightclub with sophisticated options to dine and socialize, the Sheraton Addis delights all the senses.
Combining a splendid setting with the highest quality of service, the Sheraton Addis can turn any meeting or special event into a success, with over 1,500 square meters of sophisticated options. Tradition is cleverly blended with innovation throughout spacious rooms and suites where technology and the highest level of service go hand-in-hand. The hotel provides nine meeting spaces of varying sizes and styles with state-of-the-art technology designed to meet all professional requirements. In addition, the hotel's sophistication makes it the ideal setting to hold wedding celebrations and receive guests with lavish refinement. The hotel has the largest outside catering facilities in the country catering international concerts, large events, weddings, and exhibitions for up to 25,000 guests per meal.
Around-the-clock service and fine amenities await in 293 rooms and suites designed to delight with exceptional comfort and personalized attention. For utmost privacy, secluded three-floor villas provide opulent retreats with personal outdoor pools.
POSITION PURPOSE
Support and assist the Executive Chef in the oversight of the kitchen operation. Responsibilities include, but are not limited to, hiring, training, scheduling and directing all culinary staff; visually inspecting all food product to be served to ensure they all meet the quality standards set out be Departmental and Hotel management; ensure proper receiving and storage of food products so as to comply with health department regulations; and adherence to all cost and quality control procedures. Also responsible for writing, maintaining and updating all menu specifications, recipes and pictures, production forecast,t and ensure that the same are being followed.
POSITION TITLE: Sous Chef
REPORTS TO: Executive Chef
KEY FUCTION
· Personal drive towards gaining knowledge on the latest food concepts & technology to be part of the development of new concepts for the culinary offering of the hotel
· Continuously train and supervise kitchen staff in the proper preparation of menu items, equipment and safety & sanitation measures as well as the latest food concepts from around the world.
ESSENTIAL FUNCTIONS
· Evaluate performance, give guidance and discipline as necessary to promote quality products.
· Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items.
· Read and employ math skills for following recipes.
· Prepare requisitions for supplies and food items for production in workstation.
· Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line.
· Monitor to ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with Health Department regulations, including coverage, labeling, dating, and placing items in proper containers of kitchen and service.
· Write, maintain and update all menu specifications, recipes and pictures, production forecasts, and ensure same are being followed.
· Observe production flow and makes adjustments in order to adhere to control procedures for cost and quality.
· Check to see that all equipment in the kitchen is clean and in proper working condition and write work tickets for any equipment in need of repair.
SUPPORTIVE FUNCTIONS
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:
· Perform other duties as necessary and assigned, i.e. special orders, buffet presentation, V.I.P. parties, writing specialty menus for promotions, etc.
· Ensure menus for specials and/or brunch are completed weekly.
· Supervise daily cleaning and inventory of walk-in, storage and refrigerators.
· Communicate and assist the Executive Chef in creating innovative products.
Qualifications
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:
· Working knowledge & certification of HACCP is mandatory
· Must be able to read and write to facilitate the communication process
· Requires good communication skills, both verbal and written
· Must possess computer skills
· Thorough working knowledge of hot and cold food preparation
· Good working knowledge of accepted sanitation standards and applicable health codes
· Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes
· Ability to function in a fast paced environment, under short time constraints, and within established deadlines
· Ability to work a flexible schedule including extended hours, weekends, and holidays.
· Experience in multi-tasking of projects and project management
· Proficient computer knowledge
· Excellent guest service and hospitality skills
· Strong analytical and listening skills.
· Self-motivated with excellent organizational skills and attention to detail.
· Ability to perform various activities such as constant standing, walking, frequent bending, reaching, kneeling, and squatting.
· Ability to function and act independently.
· Makes recommendations for timely repair, maintenance, and upkeep of all kitchen equipment and/or mechanical systems.
Education
High school or equivalent education required. Culinary or Apprenticeship Program preferred.
Experience
(Minimum of 6 years experience culinary supervisory experience in a quality food and beverage in an upscale hotel, resort, cruise ship or convention center, with a preference for a candidate who has worked in the Middle East or Africa or in a multi cultural environment.
Licenses or Certificates
Ability to obtain and/or maintain any government required licenses, certificates or permits.
Languages
Must be able to speak, write and read English fluently. An additional foreign language would be considered an advantage.
Additional points
· Be a guest oriented person
· Be a team leader with the ability to develop a dynamic kitchen team for the hotel which is results driven
· Knowledge of convention & large outside catering events would be advantageous
This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.
Primary Location : Ethiopia-Addis Ababa-Addis Ababa-Sheraton Addis
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