JOB SUMMARY

The Executive Sous Chef is in charge of all staff and ordering issues in the kitchen. He is responsible for the smooth operation of kitchen during the absence of the Executive Chef.

 DUTIES AND RESPONSIBILITIES:

Responsibilities and duties for this position shall include, but not be limited to, the following areas and activities. The holder of this position may, at any time, be called to perform any other cognate duties at the request of management.

• Assist Executive Chef in any task concerning the smooth running of the kitchen and replace him during his absences.
• Supervise and control daily market list.
• Coordinate and control: reception of fresh food deliveries / organization of kitchen food transports ensuring respect of time schedule, precision of orders, hygiene / collection of data from all chefs in order to perform daily market list and send info to store clerk / collection of food items from store and correct delivery of outlets.
• Control daily store issue requisitions and follow up with the store in case of any missing item.
• Present new product and price opportunities to Executive Chef.
• Draft and control, in collaboration with chefs, the monthly roster and ensure correct information.
• Strictly control respect of shifts, times, breaks and rosters of kitchen staff, as well as a correct follow up of all Annual leave, sick leave and attendance reports, in accordance with labor laws of the country.
• Inspect daily all cold rooms and refrigerators in order to ensure correct use of food items and respect of hygiene rules.
• Control hygiene and cleanliness in the kitchen department in collaboration with Executive Chef.
• Organize correct dispatching of written information of interest for all Outlet Chefs.
• Implement and check daily outlet log books in collaboration with chefs.
• Closely overlook quality in Staff Canteen, and always seek feedback.
• Periodically checks breakfast buffet.
• To be on the floor during all service hours and at hot plates checking all foods.
• To perform the above duties to the best of his abilities or any other responsibilities that may be assigned by the Management.
• Ensures that all Kitchen team members follow kitchen P&Ps and SOPs and respect hotel procedures.
• Ensures that team members behave as per the principle of our core values.
• Ensures that hotel discipline standards are adhered to at all time by Kitchen Team members.
• Ensures that the Kitchen is complying with the safety and security rules of the resort and the country. Ensures that all Kitchen team members are fully aware of fire safety procedures and evacuation routes.
• Ensures that a safe, hygienically fit working environment is maintained at all times and reports any concerns or faults immediately.
• Adhere to Occupational Safety and Health Act, local health and safety codes, and company safety and security policy 
• Promote energy efficiency and environment friendly actions
• Participate in training as and when required by Management
•       Maintains highest levels of personal hygiene and grooming at all times, as per standard

CANDIDATE PROFILE

• HSC holder or equivalent
• A minimum of 5 years’ experience in the hospitality industry
• Experience working in top of the range large luxury resorts of over 100 rooms with refined services for the discerning and demanding traveler.
• Computer Literate
• Good communication skills
• Team Player
• Having a flexible approach to work