Executive Sous Chef

Roles and responsibilities

We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.

As an Executive Sous Chef you are responsible to assist the Executive Chef in the day to day operation, taking over all responsibilities during his absence while striving for the highest possible guest satisfaction and your role will include key responsibilities such as-

• Work with the Executive Chef on managing all functions of the food production and quality improvement
• Assist the Executive Chef in designing, implementing and overseeing special events and special food promotions
• Monitor regular standards of production to ensure highest level of quality in all kitchens
• Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times in all working areas
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends
• Monitor local competitors and compare their operation with the hotels food production operation
• Monitor all aspects pertaining to the control of the hotel’s food cost
  

Skills

Education, Qualifications & Experiences

You should have a professional kitchen apprenticeship or chefs training course and at least five years experiences in quality establishments with a pastry, bakery, butchery, a la carte, banquet and buffet styles. The ability to communicate well in English and a proven track of food preparation, presentation and preservation knowledge is an essential.

Knowledge & Competencies

The ideal candidate will be flexible and well organized with good managerial skills in order to be able to work with different levels in a multicultural workforce. Highly developed training and leadership skills, along with the ability to build a strong team are essential. You will have an eye for detail and be pro-active. You are positively spirited and passionate about food, customer driven with a hands on approach and possess following additional competencies-

Understanding the Business

Teambuilding

Planning for Business

Leading People

Valuing Diversity

Managing Operations

Customer Focus

Desired candidate profile

• Culinary Preparation:

  • Prepare and cook Italian dishes such as pasta, risotto, pizza, and regional specialties.
  • Ensure that all food is prepared to the highest standards, adhering to recipes and presentation guidelines.
  • Develop and refine recipes to maintain authenticity and creativity in the menu.

• Section Management:

  • Supervise and manage a specific section of the kitchen (e.g., pasta, pizza, or main courses).
  • Train and guide junior chefs, ensuring they understand techniques and standards.
  • Ensure that all dishes leaving the kitchen are consistent and meet quality expectations.

• Menu Development:

  • Collaborate with the Head Chef to create and update Italian menu offerings.
  • Suggest seasonal dishes or specials based on traditional and contemporary Italian cuisine.

• Quality Control:

  • Monitor food preparation and storage to ensure compliance with hygiene and safety standards.
  • Conduct regular checks on the quality and freshness of ingredients, particularly Italian imports like olive oil, cheeses, and cured meats.

• Inventory and Ordering:

  • Assist in managing kitchen inventory specific to the Italian section, including pasta, sauces, and herbs.
  • Communicate with suppliers to order high-quality ingredients and ensure timely deliveries.

• Team Collaboration:

  • Work closely with other sections to ensure smooth kitchen operations during service.
  • Coordinate with the service team to handle special requests or address customer feedback.

• Health and Safety Compliance:

  • Maintain a clean and organized workspace, following all health and safety regulations.
  • Ensure that all kitchen equipment in the Italian section is in proper working condition.