Executive Sous Chef

1. 1. 1. She/he is in charge and responsible of the daily food production in her/his outlet and has to ensure topquality products as per the Hotel standard
      2. Has to make sure that standard recipes and plating guides are followed at all times in her/his outlet
      3. Provides the Sous Chef with daily market list for her/his outlet and controls personally all goods received in order to guarantee the quality and quantity as to provide the Executive Chef with recipes and costing as per the requirement
      4. Assists and proposes to the Sous Chef and Executive Chef special Food Promotions Events and other Food related activities for her/his outlet
      5. Assists the Executive Chef in developing   new cuisine concepts.
      6. Ensures implementation and maintenance of standards of food quality preparation and presentation.
      7. Assists in menu planning and costing.
      8. Ensures good physical upkeep condition of equipment & utensils in all the kitchens & coordinates with Engineering department for repairs and maintenance.
      9. Ensures organization of work within all kitchen sections including assignments time schedules and vacation as per organizational standards.
      10. Ensures all the raw material received in the hotel for preparation is of high quality as per organizational standards and product specifications.
      11. Interacts and communicates with Outlet Supervisors on daily basis and makes sure all food items sent to the Outlets is well explained.
      12. Recommends changes in systems and procedures to increase efficiency and improve service quality.
      13. Ensures prompt and accurate service by kitchen staff to all customers to achieve a high level of customer satisfaction.
      14. Ensures all employees in the department adhere to the organizations rules and regulations.
      15. Recommends changes in the menus.
      16. Ensures availability of raw ingredients at all times by proper planning requisitioning and storage.
      17. Perform as per Operational Standards.
      18. Proper grooming at all times.
      19. Attend training classes as per schedule.
      20. Show fullest cooperation and respect within the team and other departments.
      21. Is aware of the daily activities and has product knowledge of all the hotel facilities.

Organization & Set Up

1. 1. 1. After the setup of buffets and before the arrival of the customers and also during the service time she/he must check the quantity and quality of the food items as well as the presence of foodlabels (nametags) if required.
      2. Coordinates with his Sous Chefs to plan and conduct on job training constantly for her/his outlet kitchen.
      3. Attends the communication meetings of her/his Outlet such as daily briefings.
      4. Checks with the Outlet Chef at the end of her/his shift that all equipment is properly working clean are in appropriate place and nothing is left around which can be hazardous to others.
      5. At the end of the shift or the day she/he has to communicate all necessary information to the Executive Chef & reporting Sous Chefs to ensure a smooth running operation.
      6. Applies HACCP as per the Hotel Standard.
      7. Maintains excellent intradepartmental communication by means of log books and various other memoranda as specified by the Executive Chef.

During the operartions in the restaurant & in fornt of the guest

1. 1. 1. Helps and assists the guest to explain dishes and recommends food specialties and promotions if available.
      2. Makes sure buffets are refilled at all times and the quality of the products is as per our standard.
      3. Creates an atmosphere of tranquility amongst the brigade.
      4. Checks the standard and quality of food which leaves the kitchen.
      5. Reports received suggestions and/or comments from guest to the Executive Chef.

General / Miscellaneous

1. 1. 1. To be punctual on duty and ensure the same of your employees.
      2. Be well groomed to the standards laid down. Insist on the same standard for your employees.
      3. To comply with all hotel rules and regulations as outlined in the handbook and to be aware of company disciplinary and grievance procedures.
      4. To create an environment which promotes employee morale and encourages the team to have pride in their department with a high level of commitment.
      5. To promote a helpful and professional image to the customer and give full cooperation to any customer requiring assistance with the prompt caring and helpful attitude.
      6. To anticipate the needs of the customer whenever possible to enhance quality service and in turn enhance customer satisfaction.
      7. To give full cooperation to any colleague requiring assistance in a prompt caring and helpful manner. To be flexible in assisting in other areas of the Hotel in response to the business and customer needs
      8. Is familiar with all related company documentation and especially with the relevant Operational Standards for his/her field of responsibility.
      9. Other duties as assigned.

Qualifications :

Diploma or degree in vocational hospitality 810 years experience in 45 star Hotel

Additional Information :

Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract recruit and promote diverse talent.

Remote Work :

No

Employment Type :

Fulltime