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 cost-efficient 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.
• Well-versed 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 outlet's 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 Co-ordinate 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 jobs@mindplus.global or apply below.