Executive Sous Chef

OVERALL OBJECTIVES

1. The job of Executive Sous Chef is executed satisfactorily when:
2. Standard recipes are developed and written.
3. New dishes and products are developed.
4. Outstanding culinary technical skills are maintained.
5. Profitability and popularity of dishes on the menu are reviewed based upon menu item sales figures, and changes are made where applicable.
6. Effective employee working relationships are established and maintained.
7. All HACCP guidelines are achieved and maintained.

 

OVERALL OBJECTIVES

  1. Assist with organizing special events and special food promotions.
  2.  Assist the Executive Chef in developing training plans, develop training material in
    accordance with Kempinski guidelines and implement training plans for the Food
    Production employees and other Food and Beverage employees.
  3. Assume the duties and responsibilities of the Executive Chef in their absence.
  4. Assist the Executive Chef in developing and maintaining up-dated operations manuals for
    all Food Production and Stewarding sections and in developing recipes and maintaining up-
    dated and accurate costing of all dishes prepared and sold in the Food and Beverage
    operation.
  5. Participate and supervise the kitchen in the preparation and presentation of all food items
    in accordance with the hotel’s food and beverage standards and standardized menu
    guidelines.
  6. Maintain a hygienic kitchen and personal hygiene.
  7. Work with Executive Chef and Director of People Services to ensure the departmental
    performance of staff is productive and assists in planning for future staffing needs.
  8. Assist in maintaining a comprehensive, current and guest focused set of departmental
    standards and procedures and oversee their implementation.
  9. Ensure training needs analysis of Kitchen staff is carried out and training programs are
    designed and implemented to meet needs.
  10. Provide input for probation and formal performance appraisal discussions in line with
    company guidelines.
  11. Coach, counsel and discipline staff, providing constructive feedback to enhance
    performance.
  12. Approve leave after consideration of hotel occupancy.
  13. Work with Executive Chef in the preparation and management of the department’s
    budget.

 

Job Features

Job CategoryHospitality Industry
Salary Package36000 AED
Job Id1101
Experience15 Years

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