Executive Sous Chef

• Supervise and ensure that the preparation and presentation of all food items are in accordance with the resort's Standard Operating Procedures and Health & Safety guidelines. • Ensure high standards and high-quality dishes are delivered.

• Supervise and ensure that the preparation and presentation of all food items are in accordance with the resort's Standard Operating Procedures and Health & Safety guidelines.    
• Ensure high standards and high-quality dishes are delivered.
• Actively participate in the development of menus and recipes based on current trends and Guests’ needs.
• Work closely with the Resident Manager and Food & Beverage Manager in the development of new strategies and special events to maximise upselling opportunities in the Food & Beverage department.
• Participate actively in the preparation of budgets and implementation of effective control of food cost.
• Oversee and coordinate the Kitchen and Stewarding departments as well as participate in Team Members’ roster planning to ensure the smooth and efficient running of operations.
• Lead the Kitchen and Stewarding Teams by enhancing mutual trust, encouraging subordinates to give their best.
• Ensure consistent delivery of on-the-job training to develop knowledge and competencies of subordinates as well as to promote the standards of quality food items, presentation and service. 
• Communicate with Guests as well as ensure that service quality standards and Guest satisfaction are maintained at all times.

Demonstrate proficiency in safe food handling and HACCP. 

QUALIFICATIONS

• At least professional culinary qualifications at Diploma or Higher National Diploma Level from a reputable institution.