EXECUTIVE SOUS CHEF

JOB SUMMARY:

KEY RESPONSIBILITIES:

To ensure that all menus are constantly updated, paying special attention to seasonal availability and ensuring they are calculated correctly to obtain maximum gross profit.
Monitoring the assembly of the workstation for the next meal preparation shift, including the cleaning and preparation of food storage areas and refrigerators
Maintaining food cost at reasonable levels without affecting quality and standards; reviewing and approving the food requisitions from the various workstations
Enforcing and following HACCP procedures for sanitation & cleanliness, and monitoring workstations & staff for adherence to those procedures
Enforcing the storage & disposal of over-production food items according to organizational rules & regulations
Ensuring that all staff are constantly trained to strengthen performance, effect good portion control and inviting presentation of all dishes.
Collaborating with the F&B Manager Chef to plan menu requirements, serving arrangements, guest comments and other related details
Holding regular meetings with the F&B Manager to ensure that VIP's are timeously identified, and any special arrangements properly communicated.
Holding daily meetings with the Sous-Chefs and Chefs des Parties to ensure smooth running of all kitchen departments
Ensuring that all stocks are ordered to the correct quantities, quality and price and then stored securely and under the correct conditions applicable to each type of commodity stored.
Demonstrating the proper operation of all equipment to staff according to proper procedures, and testing equipment to ensure accuracy of temperature gauges, heating or cooling elements, etc.
To regularly hold maintenance checks with the Maintenance Manager to ensure that no equipment breaks down.
To ensure that all statutory notices are posted at all relevant points and that such notices are conspicuously placed.
To ensure that all documents are sent to the appropriate accounts department immediately for processing.
To constantly update your knowledge and skills for the good of the establishment and the profession.

QUALIFICATIONS:

Advanced Certificate in Food Production or Culinary training from a recognized institution with 5 years of experience as an Executive Chef or Snr Sous Chef in a high volume hotel.
Six to eight years experience cooking and preparing food in a 4 or 5 star hotel restaurant or high-volume food service facility

COMPETENCIES:

Passion for food and beverage production and trends
Innovativeness in menu development and presentation techniques.
Strong leadership, organizational, customer service and problem solving skills
Capable of managing a diverse group of employees of varied skill levels
Ability to prioritize and successfully execute multiple events.
Extensive knowledge of food handling procedures with regard to public health standards
Ability to meet overall established timeframes for the entire food service operation
Demonstrated aptitude for the financial aspects of food operation, including the successful identification of expense reduction through cost control