Executive Sous Chef

To function as the product/production manager of the food and beverage department and to assist each outlet chef in the preparation of menus which meet the market needs, to assist with training and developing culinary employees in all areas.

RESPONSIBILITIES & MEANS:

FINANCIAL:

 To assist each outlet and banquet chef in running their kitchens at a food cost close to potential.

 To assist the outlet chefs in maximizing employee productivity to minimize payroll costs.

 To assist each outlet chef with the preparation of annual operating budgets which will form part of the business plan.

 To monitor all kitchen related costs and recommend changes to each of the outlet chefs where appropriate.

 To work with the Food & Beverage Manager in setting appropriate incentive schemes for the outlet teams (Manager and Chef).

OPERATIONAL

 To ensure that all outlet kitchens adhere to company and hotel policies and procedures and minimum standards.

 To ensure that each outlet chef prepares and updates the relevant section of the departmental operations manuals.

 To monitor food standards in each outlet and banquet to work with the outlet chef to take corrective motion where appropriate.

 To keep the outlet chefs up to date with seasonally available meats, fish and produce on the local market.

 To be flexible in scheduling himself to open or close the operation frequently.

 To continuously search for new products on the market, and frequently visits the local market with the purchasing manager and outlet chefs.

 To ensure that recipes and plate specifications are entered into the computer properly, and that the recipe bank is always up to date.

 To represent the food and beverage department in the hotels Executive Committee meetings.

PRODUCT

 To ensure that only the freshest and highest quality products on the market are bought for the outlets.

 To ensure that food products are stored in proper containers and at the appropriate temperatures.

 To ensure that in each outlet kitchen creative and unique menu items (besides the traditional favorites) are produced and presented to guests.

 To daily taste food with the outlet chef in the various kitchen to verify quality.

 To spend time in the various outlet kitchens during peak periods.

 To approve the menus developed by the outlet chef, which meet the market needs and are unique to the market and meet hotel’s standards and guidelines.

 To ensure that employee’s food is of equal quality to that of the restaurants.

MARKETING

 To assist the Food & Beverage Manager to identify market needs and trends in teams of food for both hotel guests and the local market.

 To monitor and analyze the menus and product of competitive restaurants and other hotel banqueting departments.

 To ensure that all outlet chefs are fully aware of market needs and that their products meet these requirements.

 To plan and implement in conjunction with each outlet manager and chef effective food promotions.

EMPLOYEE HANDLING

 To recruit and select outlet chefs who are able to work within a decentralized management philosophy.

 To assist each outlet chef with the selection of their respective employees.

 To train and develop each outlet chef so that they are able to operate independently and creatively within their own profit centers.

 To ensure that each outlet chef plans and implements effective training programs for their respective kitchens and that they consistently maintain discipline following hotel guidelines and local legislation.

 To ensure that each outlet chef plans and implements effective training programs for their respective employees in conjunction with the training manager and departmental trainers.

 To personally identify and develop outlet chefs for future Executive Chef positions in ACCOR ASIA.

ADMINISTRATION

 To carry out “Food & Beverage Manager On Duty”, duties as scheduled

 To conduct FB meeting with Food & Beverage Manager .

 To respond to changes in the departmental function as dictated by the industry, company or hotel.

 Accept additional or temporary assignment as instructed by superior from time to time.

• Competitive package of salary and benefit.
• 12 days full paid leave a year, insurances paid in accordance with the Law
• Professional working environment. Care about your career advancement

Knowledge and Experience

• Diploma from a reputable Hospitality Management / Culinary school preferred

• Additional certification(s) in Food & Beverage will be an advantage

• Minimum 03-5 years of experience in managing food production & culinary operations in a hotel gained from working in key cities / resorts destinations globally

• Good English communication is highly appreciated.

• Good working knowledge of MS Excel, Word, & PowerPoint

Competencies

• Strong leadership, interpersonal and training skills

• Good communication and customer contact skills

• Results and service oriented with an eye for details

• Ability to multi-task, work well in stressful & high-pressure situations

• A team player & builder

• A motivator & self-starter

• Well-presented and professionally groomed at all times

Due to number of applications we receive, only short listed potential candidates will be contacted for interview