Executive Sous Chef

About The Role Oversees the kitchen operation including the alternative restaurants by initially monitoring all food preparation presentation and delivery over the day To assist the Executive Chef in producing and maintaining a high standard of food preparation and presentation required by the hotel Key Duties and Responsibilities Produces and maintains the highest food quality and control for all food products served in all areas Ensures ongoing training and that the high standards set by the Executive Chef are followed Works closely with the Asst Food Manager to accomplish tasks related to Inventory Equipment control and maintenance Assists the Executive Chef in the supervision of the Galley operations to be in line with the Company s Standards Works with the Executive Chef to update working schedules for all Cooks Monitors daily production daily and preparation into Culinary Check List Ensures both the culinary checklist and recipe review must be attached to the culinary package for the office Monitors working hours and fills out reports of overtime for payroll purposes Ensures the presence during loading controlling the quality of fresh fish and fresh produce Gives proper training to the new crew members and follows up on their progress Maintains quality and consistency in taste according to recipes and photos provided by the Main Office Communicates on a daily basis with the Provision Master to utilize perishable food items in due course Checks on the coolers in general to avoid shortages Monitors the food production and records leftover covers using the provided forms Controls and provides daily food requisitions to the Provision Master for the next days preparation according to the Executive Chef forecast Ensures that the kitchen cleaning schedule set up by the Executive Chef is followed by everyone after each service and exercising proper methods to prevent equipment damage Controls and maintains all equipment distributed to the cooks that needs to be cleaned and sanitized after each service and returned to the Chef s Office Controls and maintains all equipment in the Galley and reports any damages or malfunctions by doing the necessary followup Ensures that all Cooks are in proper wellmaintained uniforms with special attention to those working in public areas Personal appearance and hygiene must be according to Company policy Ensures that the kitchen is ready for any announced or unannounced USPH inspections done either by Dubai Authority Ensures that the Cooks from the storeroom to the kitchen observe the Company s Rules and Regulations for transporting all provisions properly Oversees the preparation and presentation and is physically present during service Duties might include the supervision of the afternoon teatime Ensures requisitions for all the Catering equipment necessary for the smooth running of the operation Ensures the HACCP program is carried out correctly Thrives to upgrade the food quality and presentation and establish the necessary controls that would assure a high level of quality and consistency Conducts daily briefings for the section heads to ensure information is filtered through Ensures that all food safety systems are followed and monitored Supervises daytoday activities provides a Hands On approach to training and planning Assigning and delegating work encouraging elevated performance leading by example and disciplining employees to improve the Departments standards of excellence Performance evaluation of subordinates mentoring and identifying training needs Ensure that the outlet s operational budget is in line and costs are strictly controlled maximizing profitability Experience Educational Requirements Degree in Hotel Management or its equivalent Diploma Certification in Culinary Art HACCP certified 3 years in a similar position in a fivestar hotel Previous leadership experience in the culinary field required Lead the teams of various nationalities Professional appearance and good hygiene Respect for all coworkers and guests Pride in your work by creating positive energy excitement and fun Demonstrate positive behaviors smiling being polite and courteous Must be knowledgeable with the established quality standards and Company Policies to supervise his or her subordinates Proven track record of cost control including food equipment labor and wastage to meet the goals and the hotel s financial goals Computer literate in Microsoft Windows applications required Strong interpersonal and problemsolving abilities Highly responsible reliable Ability to work well under pressure in a fastpaced environment Ability to work cohesively as part of a team Ability to focus attention on guest needs remaining calm and courteous at all times To identify market needs and trends in terms of food for both hotel guests and the local market Competent in handling large and small volumes of food preparation Menu planning food costing inventory control food sanitation and kitchen management Problem solving and decision making You will be redirected to the company website to apply for this position