蘇廚師

Duties and Responsibilities –

Vision and Values
As Sous Chef, I fully comprehend the vision of Six Senses to help people reconnect with themselves, others, and the world around them, along with our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky, and pioneering wellness. By embracing these principles, I will ensure the consistent delivery of exceptional guest experiences while leading and developing hosts to achieve their highest potential.

Wellness
I will lead and safeguard the wellness philosophy, concepts, programs, and brand initiatives across the Culinary department, including active participation in Mission Wellness activities.

As a key leader within the Wellness pillar, I will ensure full implementation and continuous enhancement of the Eat With Six Senses program, embedding all nutritional and wellness initiatives into daily operations, with a strong focus on sustainability, locally sourced ingredients, and in-house production.

Sustainability
As Sous Chef, I will take full ownership of sustainability practices within the Culinary department, ensuring strict adherence to environmental protection, waste reduction, re-usage, responsible sourcing, and the elimination of single-use plastics in line with Sustainability Guidelines.

I will actively oversee waste management processes, including proper segregation of food and material waste, and collaborate closely with gardeners to support composting and farm-to-table initiatives.

I will drive continuous improvement in sustainability performance and ensure alignment with Six Senses environmental and cultural values.

Out of the Ordinary
I will lead the creation and delivery of “Out of the Ordinary” culinary experiences that inspire, delight, and create memorable guest stories.

I will foster innovation within the team, combining creativity, originality, and attention to detail to elevate every dining experience in line with brand standards.

Operational Ownership
In this role, I assume full responsibility for the efficient and effective operation of the Culinary department, ensuring delivery of exceptional products and services in line with Six Senses brand standards and financial objectives.

I will work closely with the Executive Chef to define strategic goals, implement operational procedures, and ensure consistency in quality, innovation, and brand identity across all culinary offerings.

Key Responsibilities

Lead daily kitchen operations, ensuring high standards of food quality, presentation, and consistency.
Drive innovation by staying updated on culinary trends and continuously improving menus and service offerings.
Ensure full compliance with LQA standards and brand requirements through active supervision.
Take ownership of guest satisfaction, including handling complaints and ensuring effective service recovery.
Oversee kitchen inspections, maintenance, and continuous improvement initiatives.
Monitor food quality, receiving processes, and adherence to purchasing specifications.
Lead, train, and develop the culinary team to maintain high engagement and performance.
Plan and execute kitchen operations to ensure business efficiency and productivity.
Manage inventory, food cost control, and budgeting processes.
Ensure compliance with pricing strategies and financial targets.
Maintain full knowledge of all property facilities and services.
Ensure accurate guest profile updates and personalized service delivery.
Uphold the highest standards of hygiene, grooming, safety, and food handling practices.
Ensure effective communication and coordination between departments.
Maintain ethical practices and compliance with local laws and regulations.
Supervise storage and stock control in line with brand standards.
Control portioning and presentation of all dishes.
Monitor and control departmental budgets to maximise profitability.
Conduct accurate forecasting (daily, weekly, monthly, quarterly, annually).
Optimise scheduling and productivity to control payroll costs.
Prepare and submit all required operational and corporate reports.
Lead and participate in meetings and briefings as required.
Perform any additional duties as assigned by the Executive Chef.