Executive Sous Chef

The Executive Sous Chef will be required to assist the Executive Chef in providing innovative and artistically superior, and cost efficient food and beverage products that enhance the reputation of all the food outlets, at the same time, meeting the established quality and presentation standards.

Key Responsibilities:

Managerial

1. Assist the Executive Chef in Planning and Budgeting the food costs for all the F & B outlets.
2. Staffing and Scheduling of various outlets and main kitchen and allocation of duties.
3. Develop systems and procedures that achieve higher cost efficiency and guest satisfaction.
4. Facilitate learning and development for all the team members
5. Performance Appraisal/ Management of the staff in the department.

 Operational

1. Ensure that all the quality and quantity standards of food preparation & presentation in all the F & B outlets are adhered to.
2. Assist the Executive Chef and the outlets chefs in developing and standardizing new recipes for the outlets.
3. Devise methods for optimal use of raw materials & fuel and maintain the budgeted food cost.
4. Co-ordinate with the Purchase department regarding procurement of various items based on the stock levels and usage in the kitchens.
5. Monitor adherence to Safety, Hygiene and Cleanliness standards.
6. Assist the Executive chef in the area of Food Festivals, Menu planning & Pricing.
7. Work closely with the Purchase Manager for developing Standard Purchase Specifications for various items.
8. Ensure good physical upkeep, condition of equipment and utensils in all the kitchen and co-ordinate with the Engineering department for the repairs and maintenance.
9. Ensure through regular monitoring of Guest Comments Analysis and constant guest feedback, prompt, efficient and accurate service to all guests along with the best quality products.
10. Review the monthly business reports of the hotel, specifically F & B report and assist the Executive Chef in developing a work plan.
11. Stay informed about the new developments in the world of cuisine, cooking techniques, kitchen equipment etc.
12. Ensures the hygiene standards of all kitchens and storage areas, equipment and machinery.
13. Adheres to HACCP standards of hotel.
14. Any other duties assigned by your superior from time to time.