Executive Sous Chef

The Executive Sous Chef is responsible to assist the Executive Chef for overall kitchen operation at our Fine dining Restaurant, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. His main duties are as follows:
• Assume the responsibilities of the Executive Chef in his absence;
• Assist in maintaining and controlling all outlet expenses, ensuring they are within budget guidelines and business levels;
• Make sure food preparation, presentation & taste are compliant with restaurant standards before serving;
• Be creative in the design and implementation of ongoing food concepts;
• Assist and advise the Executive Chef in menus development to ensure product quality and food cost management;
• Build a strong network of vendors;
• Work closely with the Food & Beverage team and Marketing team to execute the event strategy on exceeding Press Club goals;
• Complete scheduled inventories, stocks and requisitions necessary supplies, supporting procedures for portion and waste controls;
• Understand the guest expectations related to food quality and presentation and ensures culinary associates strive to meet or exceed expectations and help build guest loyalty.
• Monitor kitchen work rosters, make sure that they reflect business needs and other key performance indicators.
• Hire, train, coach and develop a successful and enthusiastic team of associates, and ensure associates.
• Motivate staff members to maintain an efficient job performance.
• Conduct training on food knowledge and menu items including ingredients, preparation methods and unique tastes.
• Adhere to all fire and safety regulations, make sure the hygiene and food safety standards are met in all stages of food preparation.
• Make sure that the professional equipment is in good conditions and signal any malfunction before it affects the staff or the clients.
• Perform other duties as assigned.

• Formal training in Culinary Arts;

• At least 5 years culinary leadership experience required with strong knowledge of kitchen operations;

• Passion for Culinary and comprehensive knowledge of fine food, wine, services and creativity;

• Excellent verbal and written communications skills in French;

• Good knowledge of purchasing, ordering, receiving, food costing and inventory procedures;

• Strong network and relationship with the suppliers is an advantage;

• High responsibility, honest, hard-working and careful;

• Willing to work in split shift and flexible hours: evenings, weekends and holidays.