Executive Sous Chef

Description

We are seeking an accomplished and innovative Executive Sous Chef to collaborate with the Director of Culinary Operations in upholding exceptional standards across all commissary functions. This pivotal role involves spearheading the creation of new menus and products, supported by thorough analysis and precise costing. The Executive Sous Chef will guide senior culinary team members in various aspects of food preparation and presentation, drive waste reduction initiatives, and ensure adherence to quality and restaurant standards. This leader will also champion hygiene practices, foster effective inter-departmental communication, and play a key role in cultivating a high-performing and guest-focused culinary team through recruitment, training, and ongoing development.

Responsibilities and Duties

* Collaborate closely with the Director of Culinary Operations to ensure consistently high standards in all aspects of culinary operations. * Take ownership of developing new menus and culinary creations, supported by detailed analysis and accurate cost management. * Provide expert guidance and support to senior culinary team members in areas such as line cooking, food preparation techniques, and dish presentation. * Implement strategies to minimize waste and effectively manage budgetary considerations within the culinary department. * Oversee all food preparation and presentation processes to guarantee exceptional quality and adherence to established restaurant standards. * Ensure accuracy in recipe execution, maintain effective cost control measures, and manage ordering and stock levels efficiently. * Enforce strict adherence to all purchasing procedures within the culinary department. * Lead by example in maintaining the highest standards of hygiene and food safety practices. * Regularly review guest feedback to identify areas for improvement and drive positive changes. * Foster strong communication and collaboration between the Food and Beverage departments and other hotel areas to enhance the overall guest experience. * Work in partnership with the Director of Culinary Operations to promote the company's core values, mission, and philosophy within the culinary team. * Recruit, onboard, and train a skilled and confident culinary team capable of exceeding guest expectations. * Maintain optimal kitchen organization, ensure appropriate staffing levels, and identify opportunities for team training and development. * Support both the Culinary and Stewarding teams in delivering consistent service through collaborative leadership and regular team meetings. * Utilize the performance review process to identify and nurture talent, address performance concerns through coaching, and facilitate growth within the team. * Ensure that the culinary department fully complies with all company and hotel policies and procedures. * Recruit and select culinary team members who align with a decentralized management approach. * Manage culinary staff fairly, showing genuine interest in their well-being and professional development. * Foster a motivated and positive environment within the culinary department, providing regular feedback on work performance. * Coach and counsel employees in a timely manner, adhering to company guidelines. * Identify individual strengths and areas for development, providing constructive and timely feedback. * Assist in setting departmental targets and goals, and lead the culinary team in achieving these objectives. * Communicate effectively with the Quality Team on objectives and goals to continuously improve food and event quality. * Collaborate with the engineering department to optimize the functional operation of all kitchen areas. * Identify, experiment with, and implement new technological advancements to enhance work processes within the culinary department. * Ensure the highest standards of cleanliness and presentation in all kitchens and related areas. * Act as a key point of contact between the kitchen and other departments, including the Chefs Office, Engineering, F&B service, Security, Finance, Training & Culture, Stewarding, and Hygiene. * Maintain a safe and secure working environment for all culinary team members. * Continuously develop personal knowledge and skills to evolve as a strong business leader.

Qualifications and Requirements

* Relevant Culinary School or College Diploma preferred. * Minimum of 10 years of relevant experience in a management-level culinary position, preferably within similar high-volume operations. * Possess a Basic Food Hygiene Certificate and FSMS Lvl 3 certification from relevant local authorities. * Strong computer proficiency, including Microsoft Office Suite and experience with procurement and requisition modules. * Comprehensive understanding of local health and safety regulations for food establishments. * Knowledge of local labor laws and visa requirements. * Excellent interpersonal skills with the ability to communicate effectively with employees at all levels. * Strong service orientation with a keen eye for detail. * Proven ability to work effectively and contribute positively within a team environment. * Strong presentation and influencing skills. * Demonstrated multicultural awareness and the ability to work effectively with individuals from diverse backgrounds. * Flexible and adaptable, capable of working independently and demonstrating initiative in a dynamic environment. * Highly self-motivated and energetic. * Possess strong leadership qualities, sound judgment, decision-making, and problem-solving skills with a high level of integrity.

Working Condition

Salary

Basic Salary 8000