Executive Sous Chef

The Executive Sous Chef is accountable for overall success of the daily kitchen operations. Assisting to exhibits culinary talents by personally performing tasks while leading the staff and managing all food elated functions. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and staff cafeteria) and all support areas (e.g. Stewarding and purchasing) with Executive Chef. Responsible for the proper efficiency and profitable functioning of the assigned kitchens. Supervise the work of cooks and pantry personnel, remaining fair and impartial at all times. In the absence of the Executive Chef, he will directly report to the F&B Manager. The Sous Chef is directly in charge of the assigned hotel/resort outlets and all kitchen outlets.

Tasks and Responsibilities:

• Maintain a friendly, neat and pleasant image at all times.

• Use a polite language and well-groomed behavior in his relation with his superior and staff.

• Schedule working hours of the kitchen staff with the Executive Chef, taking into consideration the volume of expected business.

• Arrange staff for overtime if warranted by unexpected business or dismiss them earlier if business is slow.

• Assign in details, specific duties to all staff under supervision and instruct them in their work.

• Insist also on personal cleanliness and proper discipline of all employees under supervision.

• Coordinate closely with the Executive Chef in determining quality and quantity of food materials to be purchased and prepared.

• Keep a close watch over all materials used with a view of elimination waste and spoilage, especially meat, fish products, etc.

• Discuss with the Executive Chef and recommend menu price adjustments when warranted. Determine prices of unlisted food items.

• Responsible for the quality of all food prepared in the kitchen under supervision. Check constantly for taste, temperature and visual appeal. Make sure that all dishes are uniform and that established portion sizes are adhered to.

• Assure that soiled or damaged serving utensils are not put into use, watch particularly for cracked or chipped china and glasses are and train staff to follow this rule.

• Prevent the use of spoiled or contaminated products in any phase of food preparation and prevent employees who are ill or suffering from an infection from taking part in the preparation or handling food.

• Check maintenance of all equipment located in the areas under supervision. Make every attempt to prevent damages or losses of Hotel property.

• Constantly alert for new product which may improve quality of food or lower food cost or both.

• Make suggestions to the Executive Chef concerning improvement which would tend to make more satisfied customers and /or increase the volume of business or profit.

• Follow all house rules and also assist in enforcing them.

• The Executive Sous Chef will strive to perform any additional duties or responsibilities given to his superior in the best interest of the Hotel. He will keep the required standards as well as the expected profitability of the Food & Beverage Department in mind with every decision he will take with his employment.

• In the absence of the Executive Chef, the Executive Sous chef will attend the Food & Beverage Meeting.

• Follow the working schedule put up by the Executive Chef and be always on time.

• Always check personal hygiene and be well groomed in appearance.

• Always wear a clean and tidy uniform.

• Be friendly at all times.

• Always aware of the business volume to be expected, make sure to have adequate staff at all times.

• Check the work and make sure all orders are carried out to specification.

• Check all staff on proper uniform and grooming.

• Inform the Executive Chef immediately on bad products.

• Check with the Banquet Department or Head Waiter on guest comments.

• Taste all food being prepared and insist on top quality.

• Write work orders and give recommendations to the Chief Steward

- Lương cơ bản + thưởng service charge

- Làm việc trong môi trường năng động, chuyên nghiệp

- Có nhiều cơ hội giao tiếp với người nước ngoai

- Hỗ trợ ăn giữa ca, hỗ trợ nhà ở (đối với nhân viên ngoại tỉnh)

- Mức lương cạnh tranh

- Thưởng theo hiệu quả công việc

- Thưởng lương tháng 13

- Và các chế độ phúc lợi khác theo quy định của công ty

Knowledge, Skill and Ability:

• Ability to communicate well in English

• Proven track of food preparation, presentation and preservation knowledge is an essential.

• Creative, innovative and passionate about food and be committed to work together with the service team to deliver an amazing guest experiences every time.

• Demonstrate energy and enthusiasm at work by being 'hands on' and organized.

• Portray a strong and fair effective leadership style

• Proven ability to work in a multicultural environment and under difficult conditions

• Good understanding of the hotel operation & the local competitors

• Recognizing & understanding differences & trends

• Planning for business & analyses the needs of the operation

• Drive for result through high set personal standards & effective teamwork

• Must be flexible with working nights, weekends, and holidays

Education and Formal Training:

• Professional kitchen apprenticeship or chefs training course and at least three years experiences in quality establishments in a similar role

Experience:

• A minimum of 10 years experience in quality establishments. Having a similar role in successfully operating quality restaurants with banquet facilities will be an added advantage
  

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