Executive Sous Chef

Job Scope: • To plan and manage the day-to-day operations of the kitchens ensuring the quality, standards and meeting the expectations of the customers on a daily basis • To oversee kitchen and service staff • To develop menu rotations; be responsible for budget and cost control, as well as formulate standards to enhance overall efficiency and effectiveness of the operations for all food production. • To oversee operations to ensure that food quality, costing, food safety and hygiene standards are in line with company requirements. • Develops and implements guidelines and control procedures for purchasing and receiving areas. • Manages department controllable expenses including food cost, supplies, uniforms and equipment. • Monitors the quality of raw and cooked food products to ensure that standards are met • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed Key Requirements: • Minimum of 5 years of experience. • Solid experience in a senior chef position in similar capacity, supervising operations ideally in international hotels (4 or 5 stars), upscale chain restaurants or institutional catering environment. • Experience with large scale food production and HACCP food safety standard essential. • Solid hands-on cuisine production skills with good knowledge of the latest market trends and contemporary food presentation know-how. • A self-driven creative leader with the ability to create and maintain a variety of menu standards from casual to elegant. • Good administrational, communications, team building and food cost management skills.