Executive Sous Chef

To work in close collaboration under the supervision of the Executive Chef.

Duties and Responsibilities

• Monitor quality of all food product and presentation.
• Oversee all aspects of the daily operation of the kitchen and food production areas.
• Respond to guest complaints in a timely manner.
• Ensure compliance with SOP’s in all outlets.
• Lead and coach the team towards achieving exceptional guest service and employee satisfaction results
• Ensure compliance with requisition procedures.
• Assist in proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc.
• Understand daily forecasts and customer counts.
• Assume the role of liaison between all departments within the culinary division and all other hotel departments
• Assist the Executive Chef in creating menus for prospective clients.
• Assist the Executive Chef by overseeing daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report.

Key competencies and Qualification

• A culinary degree or diploma and at least 4 years of progressive experience in a luxury hotel
• Proficient in general computer knowledge
• Able to effectively communicate with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
• Able to perform several tasks and prioritize departmental functions to meet deadlines.
• Very good problem handling skills, including anticipating, preventing, identifying and solving problems as necessary.