Executive Sous Chef

Ensures all food is prepared fresh and is of the highest quality -Ensure the correct preparation and presentation of dishes is in accordance with menu cards and produced on a consistent basis. -Plan and develop menus for the hotel considering factors such as product availability, cost, marketing activities, numbers to be served, and skills required to prepare. -Establishes and maintains appropriate food portions with respect to the hotel's occupancy and forecast demand. -Participate in making decisions regarding printing, layouts, posting and distribution of menus. -Prepare and post employee work schedules to reflect operating forecasts and to keep within budgeted figures. -Supervise all methods of food preparation and cooking methods, size of portions, garnishing and presentation of food. -Maintains an organized and efficient flow of production, with regards to changes in forecasts and menus. -Coordinate and supervise the ordering of all food supplies and kitchen equipment approves all products to meet quality standards; keeps cost accounts, and takes responsibility of food preparation areas. -Responsible for inventories to enable team members to successfully prepare mis en place. -Ensures proper rotation, storage temperatures, and proper storing and labeling procedures are observed at all times.