Executive Sous Chef

KEY DUTIES AND RESPONSIBILITIES

Please note that this is not an exhaustive list of everything that needs to be done. Avani Fares Maldives employees always find new ways to look after the business their guests and their team members. Within this the key responsibilities for this position are:

Planning and Organising:

To work with the Executive Chef in completing the Food & Beverage department input into the overall hotel strategic plans.

Operations and Product Quality

Analyse local-market needs and trends and support the definition of the hotels overall Food & Beverage offering

Manage menu preparation and pricing in line with the stated F&B objectives of the hotel and the brand.

Develop new menus and food items to meet the taste and dining requirements of the guests. Maintain sensitivity to local cultural traditions and adhere to religious beliefs in preparation and services of all food on premises.

Oversee the preparation and presentation of food products to ensure maximum quality at all times.

Implement procedures to minimise wastage and over-production.

Ensure standards of presentation and preparation of food items meet hotel & brand standards

Lead Task Force Missions on behalf of the hotel to support the opening of new Avani Fares Maldives/MINT properties and other special events catered by Minor International

Departmental Leadership with the Executive Chef

Ensure that that Kitchen professionals are fully aware of hotel F&B strategy and that their products meet these requirements

Direct and coordinate the daily activities of all the hotels kitchens.

Coach and guide new members of the team putting in place proper orientation training and ongoing training and development for team members.

Manage relationships and contracts with suppliers.

Support and facilitate staff participation in local national and international competitions.

Health Hygiene & Safety

Maintain the highest standards of Food Hygiene and adherence with all Health and Safety standards.

Report and take appropriate action to correct any health or safety hazard.

Liaise with Engineering regarding maintenance and repairs of equipment

Check and ensure the proper storage of raw and processed food items including the condition of food in freezers.

Instruct staff on all emergency measures in case of accident and have a first aid kit available and stocked in the kitchens in collaboration with hotels clinic

Ensure all work areas in the kitchen are kept tidy and clean

Additional Information :

We are Upbeat - We are Open-Minded - We are Genuine 

Remote Work :

No

Employment Type :

Full-time