Executive Sous Chef

COME AS YOU ARE & JOIN THE 25h TRIBE.

Job Description

How does your working day look like

• Food Cost of all outlets in Hotel
• Budgeted manning
• Overall budget for F&B production
• To assist the Executive Chef in writing standard recipes which allow the property to run at an acceptable food cost.
• To assist the Executive Chef in minimizing payroll costs by maximizing the productivity and efficient scheduling of employees.
• To monitor all kitchens operating costs and takes corrective action where necessary to reduce expenses.
• To assist the Executive Chef in developing menus, buffets and "specials" which meet the needs and which comply with company and hotel policies and procedures and minimum standards.
• To assist in writing and updating the relevant section of the Departmental Operations Manual.
• To assist in maximizing employee productivity and morale and consistently maintain discipline following hotel guidelines and local legislation.
• To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
• To maintain good working relationship with colleagues and all other departments.
• To have a complete understanding of company policies and adhere to them relating to Fire, Hygiene and Safety.
• Check incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.
• To maintain and enforce good hygiene and sanitation procedures.
• Identifies Market needs and trends in terms of food for both hotel guests and local market, and Monitors and analyses the menus and products of competitive restaurants.
• Any other duties as may reasonably be requested by the management.

To assist the Executive Chef in all administrative tasks.

Qualifications

• College or Culinary graduate
• BSc in Culinary Arts
• Internationally approved Food Safety Certificate
• 3 years in similar role in five star hotel
• Experience in European Kitchens/Cuisine
• Experience with high volume production (10-20 outlets)
• Working with multi-cultural teams
• Has managed around 200 colleagues
• Banqueting experience
• Good comprehension of the English Language
• Able to communicate effectively with large teams