Executive Sous Chef

1. MISSION OF THE POSITION

Assist-plans–organizes with Exec. Chef and sets up the Kitchen & Stewarding Department. In charge of the kitchen operation during absence of the Exec. Chef. Supervises the work of all kitchens & Stewarding employees. Sets and maintains all standards, assuring top quality products, directs the overall operation of food production, co-operates well with all kitchen outlets for smooth & efficient, operation, responsable for training & implementing Work Safety, Strict Food Safety & Hygiene standards, elaboration and resentation of all foods contibuting to the profitability of the Food & Beverage Department.

2. MAIN RESPONSIBILITIES

To ensure culinary trends with innovative presentation, provide freshest products available, conduct daily briefings with all supervisors, follow up and enforce training plan. Schedule kitchen employees according to business needs. Maintain control of all food related expenses & food cost.

To coordinate the fulfilment of the work safety & training, maintain the highest food safety and hygiene standards (HACCP) at all times, implement new buffet design on weekly base, involved in creating new culinary trends, Strive for the highest standards

Responsible of the kitchen equipment and machinery’s, coordinates its maintenance & cleaning of all facilities to maintain good working condition. Verify and check the temperatures of walk in coolers and freezers & fridges in each outlet, report and prepare a defect list for the engineering maintenance department (ASAP)

To check that the needed materials for the right work of the kitchen are available, assuring its preservation and turnover. Work closely with the Food Storeroom to place the orders to the store on time.

To check the correct temperature and follow recipes according to Hotels food safety standards

To supervise and work closely according to what is been designed by the food & beverage department

To coordinate the preparation of menus for special events, according to what is been communicated by sales / banqueting department.

To design the menus for their specific restaurants and banquets. To propose the prices to the management, according to cost percentage requirements established by F & B Director

To keep a fluent communication with the F&B service staff, in order to reach a good coordination between both departments.

To participate in the elaboration of the annual budget of the kitchen.

To manage the recruitment, training and development of the staff according to the human resources procedures and the quality guide provided by Sol Meliá.

To analyze the quality index and the customer’s comments and to set up corrective actions and improvement plans.

To carry out duties and tasks as assigned by the supervisor.

Work in an international and professional environment within a high-end hotel and resort system.

Accommodation and meals provided at the hotel in accordance with company policy.

Competitive salary with performance-based bonuses.

Full participation in insurance schemes as required by the government and company policy.

Internal benefits: birthday gifts, company trips, and periodic health check-ups.

Global room rate discounts under the employee policy of the Meliá Hotels International.

Degree in Culinary Arts from an international hospitality institution or completion of a formal Western culinary apprenticeship (or equivalent qualification).

Minimum 3–5 years of experience in a similar role within hotels or resorts of comparable standard.

Strong expertise in Fine Dining, with specialization in Spanish, Italian, French, or other international cuisines.

Proven ability to plan, develop, and execute effective culinary promotions, particularly for banqueting operations.

Solid knowledge of food cost control, budgeting, and kitchen financial management.

Creative in buffet setup, food presentation, and concept development.

Strong leadership, communication, and team management skills.

Professional attitude with a customer-focused mindset and the ability to collaborate effectively with colleagues.

HOW TO APPLY:

Interested candidates, please submit your CV in English via email to the Human Resources Department.

For further inquiries, feel free to contact us:

Phone: 0254 378 9000 (Ext: 5203)

HR Hotline, Zalo: 0911 721 747