Executive Sous Chef

Description

Reporting to the Executive Chef and operating within established guidelines, this role supports the comprehensive management of all aspects of food production and stewarding operations. The ideal candidate will be a seasoned culinary professional with a passion for excellence, contributing to special events, maintaining operational standards, and fostering a productive kitchen environment. In the absence of the Executive Chef, this role assumes full responsibility for the kitchen's direction.

Responsibilities and Duties

* Collaborate in the planning and execution of special events and unique food promotions. * Assume the responsibilities of the Executive Chef when they are away. * Assist in developing and maintaining up-to-date operational guides for all food production and stewarding areas, as well as creating and updating recipes with accurate costings for all menu items. * Actively participate in and supervise the kitchen team in the preparation and presentation of all food items, adhering to the establishment's food and beverage standards and menu guidelines. * Partner with the Executive Chef and Human Resources to ensure productive staff performance and assist in planning for future staffing needs. * Help maintain a comprehensive and guest-focused set of departmental standards and procedures, overseeing their consistent implementation. * Assist in identifying the training needs of kitchen staff and in designing and implementing training programs to address those needs. * Provide input for probationary reviews and formal performance evaluations in line with company guidelines. * Coach, mentor, and guide staff, offering constructive feedback to enhance their performance. * Approve staff leave requests, considering operational needs. * Work with the Executive Chef in the development and management of the department's budget. * Demonstrate a strong understanding of occupational health and safety policies and procedures, ensuring all activities are conducted safely and within these guidelines, and ensuring direct reports do the same. * Understand and adhere to duty of care principles and all relevant health and safety legislation, policies, and procedures. * Be knowledgeable about property safety protocols, first aid procedures, and fire and emergency procedures, and operate equipment safely and responsibly. * Take initiative to address hazardous situations and inform supervisors of potential risks.

Qualifications and Requirements

* A minimum of 10 years of culinary experience, with at least 5 years in a kitchen management capacity, ideally within an international 5-star hotel environment. * Proven experience across various upscale dining concepts, including all-day dining, signature restaurants, and collaborations with renowned chefs. * Experience in banquet operations (preferred). * Fluent in both spoken and written English. * Exceptional leadership and motivational abilities.

Working Condition

Salary

Basic Salary 7500