As the executive Sous Chef, you will be responsible for performing the following tasks to the highest standards:
Plan, prepare and implement high quality food and beverage products, and set- ups in all areas in the restaurant.
Purchase for and control production.
Work on new dishes for food tastings and photo taking.
Ensure that recipes and costings are established and updated.
Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.
Coordinate, organize and participate in all production pertaining to the kitchen.
Use appropriately all equipment, tools and machines.
Knowledgeable of hotel’s occupancy, events, forecasts and achievements.
Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.
Report to the Executive Chef on any issues and take appropriate action.
Advise new menus and seasonal food concept changes with the help of the Executive Chef.
Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.
Effectively respond to guests’ requests.
Ensure that team members have a complete understanding of and adhere to the hotel’s team member rules and regulations.
Maintain at all times a professional and positive attitude towards team members and supervisors.
Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day.
Exercise maximum control on wastage to achieve optimum profitability.
Work on offsite events when requested.
Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Chef.
Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.
Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area.
Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.
Prepare menus as requested, in a timely fashion.
Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
Learn and adapt to changes.
Monitor food quality and quantity to ensure the most economical usage of ingredients.
Follow- up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Chef.
Have an open- minded approach to constructive feedback.
Select team members who display qualities and attributes that reflect department standards.
Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
Work seamlessly with recipes, standards and plating guides.
Carry out any other reasonable duties and responsibilities as assigned.
Review the rosters prepared by Section Chefs in advance and ensure that they reflect business and high productivity while yielding a high degree of guest satisfaction.
Work closely with the Chefs, meeting regularly to determine menu selections and specials that is both satisfying to guest and profitable to the outlet.
Complete tasks and jobs outside of the kitchen area.
Attend monthly management meetings, operations meetings and hold daily briefings in the absence of the Executive Chef.
Check and follow- up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre- set recipes, portion control and costing at all times.
The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
Prepare the necessary work orders for the Engineering department.
Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.
Assist in inventory taking.
Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
Participate actively in quality initiatives such as daily chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.
Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction.
Liaise with the Chefs daily to advice on challenges they face, ensuring that guests will experience no delays during the service period.
Maintain all HACCP aspects within the hotel operation.
Focus on constant improvement of training manuals and SOPs.
Attend communication meetings and ensure that all assigned team members receive this communication.
Control stations within the kitchen.
