Executive Sous Chef

Bachelor of Hotel Management (Hotel Management)

Nationality: Any Nationality

Vacancy: 1 Vacancy

Job Location: United Arab Emirates

Experience: 3 to 5 years

Job Function:

Skillset: Sous Chef, Food Preparation, Communication Skills

About The Role
Oversees the kitchen operation including the alternative restaurants by initially monitoring all food preparation, presentation, and delivery over the day. To assist the Executive Chef in producing and maintaining a high standard of food preparation and presentation required by the hotel.

Key Duties and Responsibilities

1. Produces and maintains the highest food quality and control for all food products served in all areas.
2. Ensures ongoing training and that the high standards set by the Executive Chef are followed.
3. Works closely with the Asst. Food Manager to accomplish tasks related to Inventory, Equipment control, and maintenance.
4. Assists the Executive Chef in the supervision of the Galley operations to be in line with the Company’s Standards.
5. Works with the Executive Chef to update working schedules for all Cooks.
6. Monitors daily production and preparation into Culinary Check List.
7. Ensures both the culinary checklist and recipe review are attached to the culinary package for the office.
8. Monitors working hours and fills out reports of overtime for payroll purposes.
9. Ensures presence during loading, controlling the quality of fresh fish and fresh produce.
10. Gives proper training to new crew members and follows up on their progress.
11. Maintains quality and consistency in taste according to recipes and photos provided by the Main Office.
12. Communicates daily with the Provision Master to utilize perishable food items in due course and checks on the coolers to avoid shortages.
13. Monitors food production and records leftover covers using the provided forms.
14. Controls and provides daily food requisitions to the Provision Master for the next day's preparation according to the Executive Chef forecast.
15. Ensures that the kitchen cleaning schedule set up by the Executive Chef is followed by everyone after each service.
16. Controls and maintains all equipment distributed to the cooks that need to be cleaned and sanitized after each service.
17. Controls and maintains all equipment in the Galley and reports any damages or malfunctions.
18. Ensures that all Cooks are in proper, well-maintained uniforms, with special attention to those working in public areas.
19. Ensures that the kitchen is ready for any announced or unannounced USPH inspections.
20. Ensures that the Cooks from the storeroom to the kitchen observe the Company’s Rules and Regulations for transporting all provisions properly.
21. Oversees the preparation and presentation and is physically present during service.
22. Ensures requisitions for all the Catering equipment necessary for the smooth running of the operation.
23. Ensures the HACCP program is carried out correctly.
24. Strives to upgrade food quality and presentation and establish necessary controls for high quality and consistency.
25. Conducts daily briefings for the section heads to ensure information is filtered through.
26. Ensures that all food safety systems are followed and monitored.
27. Supervises day-to-day activities; provides a hands-on approach to training and planning.
28. Assigns and delegates work, encouraging elevated performance, leading by example, and disciplining employees to improve the Department's standards of excellence.
29. Performance evaluation of subordinates, mentoring, and identifying training needs.
30. Ensures that the outlet’s operational budget is in line and costs are strictly controlled maximizing profitability.

1. Degree in Hotel Management or its equivalent.
2. Diploma Certification in Culinary Art.
3. HACCP certified.
4. 3 years in a similar position in a five-star hotel.
5. Previous leadership experience in the culinary field required.
6. Lead teams of various nationalities.
7. Professional appearance and good hygiene.
8. Respect for all co-workers and guests.
9. Pride in your work by creating positive energy, excitement, and fun.
10. Demonstrate positive behaviors; smiling, being polite and courteous.
11. Must be knowledgeable with the established quality standards and Company Policies to supervise subordinates.
12. Proven track record of cost control including food, equipment, labor, and wastage.
13. Computer literate in Microsoft Windows applications required.
14. Strong interpersonal and problem-solving abilities.
15. Highly responsible & reliable.
16. Ability to work well under pressure in a fast-paced environment.
17. Ability to work cohesively as part of a team.
18. Ability to focus attention on guest needs, remaining calm and courteous at all times.
19. To identify market needs and trends in terms of food for both hotel guests and the local market.
20. Competent in handling large and small volumes of food preparation.
21. Menu planning, food costing, inventory control, food sanitation, and kitchen management.
22. Problem solving and decision making.

Company Industry:

• Hotels
• Hospitality

Department / Functional Area:

• Chefs
• F&B
• Front Desk

Keywords:

• Executive Sous Chef