Executive sous chef

Quality Standards

• Ensure consistency and highest quality in food taste temperature and presentation
• Ensure the quality and cleanliness of all food displays with maximum creativity

Operations

• Coordinate all Restaurant / Banquet / food production and all specific duties to chefs and other staff under his/her supervision
• Check all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and that food served is always of the highest standards
• Check stores and refrigerators and oversee proper storage and recycling of leftovers
• Ensure effective communication among the kitchens and with other departments
• Work closely with receiving and storeroom to ensure received goods meet Hotels quality standards specifications
• Supervise food tasting sessions and guide chefs for new menu implementation
• Attend meetings with Executive Chef to discuss future business strategy and review ongoing action plan progress and other departmental meetings as required
• Update menu recipe cards and menu planning for promotions

• Conduct staff training and on-the-job training on kitchen skills and new menu items
• Ensure staff adhere to hotel regulations re: fire safety and emergency procedures
• Maintain proper controls over purchase orders and requisitions

• Monitor monthly food inventory turnover and slow moving items
• Ensure purchasing receiving and all storage are efficiently handled
• Review food cost analysis on a daily basis to in line with budget and forecast

• Follow HACCP guidelines and ensure that staff comply with HACCP guidelines
• Works closely with Chief Steward to monitor and ensure that all cleaning is properly conducted and according to schedule.
• Monitor staff schedules for the assigned outlets
• Conduct section / departmental meetings and staff daily briefings
• Manage staff appraisal process
• Responsible for proper efficiency and profitable functioning of the assigned F&B outlets

• Must have strong culinary experience (international preferred)

• Excellent leadership & supervisory skills with a hands-on approach
• Positive attitude and high energy level
• Motivator & self starter; displays initiative & creativity. Team player and team builders

Qualifications :

• Solid Culinary Knowledge
• Culinary Related Certificates
• Minimum 8 years experience in an International Hotel with at least 2 years experience in a similar capacity

Additional Information :

Remote Work :

No

Employment Type :

Full-time