The job of Executive Sous Chef is executed satisfactorily when:
Standard recipes are developed and written.
Dishes and products are developed.
Ensure that outstanding culinary technical skills are maintained.
Effective employee working relationships are established and maintained.
Profitability and popularity of the outlet and dishes on the menu are reviewed based upon menu item sales figures, and changes are made where applicable.
All EHS and HACCP guidelines are achieved and maintained.
Responsibilities
Schedules working hours of all Kitchen staff with Executive Chef, taking into consideration the volume of expected business. Arranges extra staff during high volume of business if warranted by unexpected business or dismisses them earlier if business is slow.
Assigns in detail, specific duties to Unit Chef or subordinates and instructs them in their work. (Checks the work and makes sure all orders are carried out at specification)
Always insists on personal cleanliness and proper discipline of all employees
To be responsible for the quality of all food prepared in the kitchen. Checks constantly for its taste, temperature and visual appearance. Make sure that all dishes are uniformed and that established portion sizes are adhered to. (Tastes all food being prepared and insists on top quality.)
Coordinates closely with the Executive Chef in determining quality and quantity of food products to be purchased and prepared. Keeps a close watch over all material used with a view of eliminating waste and spoilage, especially meat, fish, products.
Discusses with the Executive Chef and recommend menu price adjustments when necessary. Determines prices of unlisted food items in conjunction with Executive Chef and EAM of F&B
Checks maintenance of all equipment located in the areas under kitchen supervision. Make every attempt to prevent damage or losses of equipment. (Instructs staff on how to use the kitchen equipment correctly).
Prevents the use of spoiled or contained products in the food preparation area and prevents employees who are ill or suffering from infection in taking part in the preparation or Food Handling.
To be constantly alert to new food products on the market which may overall improve the kitchen operation.
To be aware of all the house rules and to assist in enforcing them.
Maintains a friendly, neat and pleasant image always. Always wear a clean and tidy uniform and set a standard for all the other chefs.
To be responsible for the daily order of food products and all internal kitchen transfers.
To be familiar with the emergency procedure of the hotel.
Conducts daily briefing and de-briefing in the absence of the Department Head.
Communicate effectively with guests, subordinates, immediate supervisors and other section heads.
Manages time effectively by meeting deadlines on time.
Administers personnel action on leaves & overtime requests, disciplinary actions and commendation.
Identifies and solves problems in a professional manner.
Acknowledges and screens daily work schedule.
Proposes an effective duty to ensure sufficiency of manpower in accordance with volume of business.
To be a good salesperson to promote hotel’s image and businesses.
Coaches and counsels all staff when applicable.
Evaluates objectively the performance or related staff.
Motivates staff to grow within the company.
Develops himself to be better manager at all times.
Directs and supervises activities of the staff.
Interacts with clients, guests, government officials, supplies, and other important individual in the community in promoting the hotel.
To understand and strictly adhere to the Rules & Regulations established in the Employees Handbook and the Hotel’s policy on Fire, Hygiene, Health and Safety.
To ensure that all Kitchen forms and reports are completed and forwarded on time.
To ensure accurate maintenance of recipes, conversion recipes, yield tables and product specifications.
To attend weekly Food & Beverage Meetings.
To ensure that all meetings are well planned, efficient and result oriented.
To conduct daily operations briefing with the EAM, Director – Food & Beverage, and Food & Beverage manager.
To ensure that deadlines on all projects are met.
To participate with the preparation of a yearly marketing plan for each outlet, which is the basis of the Food & Beverage Annual Marketing Plan
To monitor and analyze the activities and trends of competitive restaurants, bars and other hotel’s banqueting departments.
Communicates effectively with guest, clients, business partners and staff.
Key competencies and background:
Experience in a high volume internationally recognized luxury hotel chain and a minimum of two years in a similar position is required
Bachelor's degree in culinary arts or relevant field
Must have full knowledge of sanitation requirements in handling food
Strong leadership quality, training techniques, excellent communication and organizational skills.
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