Executive Sous Chef

Job Description

We are currently seeking passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.

As an Executive Sous Chef, you are responsible for assisting the Executive Chef in the day-to-day operation, taking over all responsibilities during his absence while striving for the highest possible guest satisfaction. Your role will include key responsibilities such as:

1. Work with the Executive Chef on managing all functions of the food production and quality improvement.
2. Assist the Executive Chef in designing, implementing, and overseeing special events and food promotions.
3. Monitor regular standards of production to ensure the highest level of quality in all kitchens.
4. Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times in all working areas.
5. Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends.
6. Monitor local competitors and compare their operation with the hotel's food production operation.
7. Monitor all aspects pertaining to the control of the hotel's food cost.

Skills

Education, Qualifications & Experiences
You should have a professional kitchen apprenticeship or chef training course and at least five years of experience in quality establishments with pastry, bakery, butchery, a la carte, banquet, and buffet styles. The ability to communicate well in English and a proven track record of food preparation, presentation, and preservation knowledge is essential.

Knowledge & Competencies
The ideal candidate will be flexible and well-organized with good managerial skills to work with different levels in a multicultural workforce. Highly developed training and leadership skills, along with the ability to build a strong team are essential. You will have an eye for detail and be proactive. You are positively spirited and passionate about food, customer-driven with a hands-on approach and possess the following additional competencies:

• Understanding the Business
• Teambuilding
• Planning for Business
• Leading People
• Valuing Diversity
• Managing Operations
• Customer Focus
• Adaptability
• Influencing Outcomes
• Drive for Results