Executive Sous Chef

About the Company

Hello! Welcome to Plaza Premium Group, we're people passionate about "Making Travel Better" . We are a global company with team members from all walks of life, together we are #PPGFamily, together we are building a legacy.

You don't need to be from this industry; you do need to be passionate.

Our promise to you:

- We will respect and value your background and perspectives

- We will work together with integrity

- We will share our incredible pride for job, company and industry

What we ask of you:

- Bring passion to all that you do

- Listen, move fast and think innovatively

- Speak up, have ideas and share them

- Believe in customer service, and treating every person with kindness

As industry leaders in innovating global airport hospitality, you will work with colleagues from all parts of the world for a truly global experience. You will help and craft services and facilities in over 200 locations in more than 60 international airports across the world.

Who we are:

We were established in HK in 1998 by someone who understood the value of an airport lounge and felt that the experience shouldn't just be limited to a closed-circuit group of travelers. Through the years we have worked incredibly hard to create an experience which is both accessible and quality. Almost 25 years later we now span four core business segments: airport lounges, airport terminal hotels, airport meet & greet services, and a range of airport dining concepts.

In addition to our own brands, PPG provides airport hospitality solutions to leading airlines, alliances and corporates around the world. Here are a few names you might recognize: Cathay Pacific Airways, Singapore Airlines, Lufthansa etc.

With the future of travel always in sight, we created Smart Traveler, a mobile-app rewards program underpinned by in-house technology. We are fast-moving and always evolving to drive our purpose of making travel better.

Join our family today.

Together, we'll make travel better.

Job Overview

To lead culinary operations in the absence of Executive Chef, ensure excellence and consistency in existing operations, Implement Regional HQ/ HQ directives, implement organizational SOP-Culinary across operations, Contribute towards culinary innovation and operational efficiency (both cost and quality)

Job Responsibilities

• To Lead the Food Production and Strategic Planning in compliance with the guidelines provided by the Executive Chef. Need to work closely with the Operations Manager and Lounge Managers
• Maintain high standards of food quality and presentation, ensuring dishes meet the lounge’s service and presentation standards.
• Conduct regular quality checks and taste tests
• To Monitor and be responsible for adherence to Safety, Hygiene and Cleanliness standards & procedures
• Ensure availability of stock and raw materials through proper planning and co-ordination with the procurement department.
• Set out procedures of dish / food cooking such as cooking time, methods and ingredients needed, presentation and serving instruction etc.
• Ensure smooth production cycles and delivery by analyzing consumption trends and busy operational hours.
• Work in association with the F & B Manager/Operations Manager in the areas of Food Promotions, Food Festivals, Menu planning & Pricing.
• Control food costs through effective recipe planning, costing, pricing and inventory management.
• Inspect all kitchen areas to ensure all health and safety regulations are adhered to the Food and Environmental Hygiene Department’s requirement.
• Able to spot and resolve problems efficiently.
• Lead other Sous Chefs in different units along with the Executive Chef
• Supervise and train team members to achieve good performance standards.
• Maintain a positive and professional approach with co-workers and guests.
• Contribute to the Company’s overall customer services satisfaction standards
• Ensure that food service meets or exceeds the expectations of travelers, contributing to a positive and enjoyable lounge experience
• Carry out stocktaking in the kitchen regularly and monitor the stock level and ensure efficient stock management.

MIS

• Consistently report operational status on a daily basis via CPR system

Team Management

• Manage one- to –one counselling /coaching with staff.
• Manage incident investigations (food complaints, intolerances)
• Manage staff evaluation.
• Assist in Interviewing and hiring staff.
• Conduct spot check for staff grooming (Uniform, appearance, name tag)
• Conduct spot check on staff knowledge on daily specials.
• Conduct briefing with supervisors on daily basis.
• Schedule work activities and communicate duties and hours to staff. Coach staff on how to do the job and motivate them to finish projects.
• Manage staff vacation plan.
• Manage staff attendance (absences, Leaves and lateness)

Environment, Health and Safety

Monitor health and safety policies and ensure that best practices are followed:

1. Fire prevention and evacuation
2. Handling hazards
3. First aid for staff members and guests
4. Kitchen safety and security
5. Monitor inspections, spot checks to ensure health, safety, are met within standards

Job Requirements

• Degree holder in Hospitality and management from a reputed hotel management college/institute
• 15+ years of Experience with minimum 5 years of Management Experience in hospitality industry
• Strong leadership skills, mature, outgoing & guest oriented, good communication skills
• Proactive, enthusiastic, strong sense of responsibility and positive thinking
• Able to work independently and under pressure
• Excellent command of spoken and written English. Knowledge of Arabic is desirable