Executive Sous Chef

We are looking to hire an Executive Sous Chef for one of our clients.

Qualifications

• Progression through various positions in the food production department handling various satellite kitchens and a minimum of 2 3 years experience as Chef De Partie in managing satellite kitchens /main kitchen
• Degree / Diploma in Hotel Management
• Thorough knowledge of different cuisines cooking styles hygiene & safety standards.
  
• Techniques in quantity food production
• Inventory management
• Working knowledge of MS Office
• Food Costing and Menu pricing techniques
• Specialized training from a culinary institute
• Handling production for banquets and outdoor catering.
• Implementing new F&B concepts in the form of themes in specialty restaurants and coffee shops or conducting various food festivals based on these themes.

Responsibilities:

• Assist the Executive Chef in providing innovative artistically superior and costefficient food and beverage products that enhance the reputation of all the food outlets at the same time meeting the established quality and presentation standards.
• Assist the Executive Chef in Planning and organizing day to day operations of all the F & B outlets.
• Wellversed with ISO 22000 and implemented ISO 22000 in all the outlets.
• Staffing and Scheduling of various outlets and main kitchen and allocation of duties.
• Develop systems and procedures that achieve higher cost efficiency and guest satisfaction.
• Facilitate learning and development for all the team members
• Performance Appraisal/ Management of the staff in the department.
• Ensure that all the quality and quantity standards of food preparation & presentation in all the F & B outlets are adhered to.
• Assist the Executive Chef and the outlets chefs in developing and standardizing new recipes for the outlets.
• Devise methods for optimal use of raw materials & fuel and maintain the budgeted food cost.
• Coordinate with the Purchase department regarding the procurement of various items based on the stock levels and usage in the kitchens.
• Monitor adherence to Safety Hygiene and Cleanliness standards.
• Assist the Executive chef in the area of Food Festivals Menu planning & work closely with the Purchase Manager to develop standard purchase specifications for various items.
• Ensure good physical upkeep condition of equipment and utensils in all the kitchen and Coordinate with the Engineering department for the repairs and maintenance.
• Ensure thorough regular monitoring of GSTS and constant guest feedback prompt efficient and accurate service to all guests along with the best quality products.
• Review the monthly business reports of the hotel specifically the F&B report and assist the Executive Chef in developing a work plan.
• Address any grievance and counseling issues among the department staff.
• Stay informed about the new developments in the world of cuisine cooking techniques kitchen equipment etc.

If you are interested please send your CV to or apply below.

Remote Work :

No