Executive Sous Chef

Job Scope:

To plan and manage the day-to-day operations of the kitchens ensuring the quality, standards and meeting the expectations of the customers on a daily basis To oversee kitchen and service staff To develop menu rotations; be responsible for budget and cost control, as well as formulate standards to enhance overall efficiency and effectiveness of the operations for all food production. To oversee operations to ensure that food quality, costing, food safety and hygiene standards are in line with company requirements. Develops and implements guidelines and control procedures for purchasing and receiving areas. Manages department controllable expenses including food cost, supplies, uniforms and equipment. Monitors the quality of raw and cooked food products to ensure that standards are met Prepares and cooks foods of all types, either on a regular basis or for special guests or functions Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed

Key Requirements:

• Minimum of 5 years of experience.
• Solid experience in a senior chef position in similar capacity, supervising operations ideally in international hotels (4 or 5 stars), upscale chain restaurants or institutional catering environment.
• Experience with large scale food production and HACCP food safety standard essential.
• Solid hands-on cuisine production skills with good knowledge of the latest market trends and contemporary food presentation know-how.
• A self-driven creative leader with the ability to create and maintain a variety of menu standards from casual to elegant.
• Good administrational, communications, team building and food cost management skills.