Executive Sous Chef ( Casual Contract)

"• Hands-on role overseeing the resort's entire food production, applying the organisational structure, techniques and quality points defined by the Director of Food and Beverage.

• This role will oversee, train, develop and organise all kitchen staff.

 •The Executive Sous Chef has responsibility to manage the operation, costs and productivity of all kitchens

• Responsible for smooth and efficient production of all food, overseeing hygiene, food handling, temperature control, freshness and taste / quality and consistency of all dishes served. Organise kitchen teams to meet all deadlines and business demands 

• Greet and welcome all guests, and ensure all kitchen staff interact positively with guests they encounter at every opportunity

 • Ordering of all ingredients and operating stock, maintaining stock at appropriate levels, supervise preparation quantities and methods to and reduce wastage and spoilage 

• Deeply involved in menu development and dish / concept creation for the resort's F&B operation"

• Manage the timely and organised production of all food, meeting all function and service deadlines and keeping all buffet top-up waiting times and a-la-carte waiting times to a minimum.

• Check and re-stock all mis-en-place after each service period, and ensure this is also done by all chefs on all sections

• Check upcoming events, organises staffing 

• Passes on information as necessary to other colleagues and departments (service, front office, chefs, stewards, sales, purchasing etc) and to other members of the department

• Control the wastage, misuse, spoilage and unauthorised use of all food and ingredients, reduce leftovers, and minimise production for slow service periods

- Working day is based on hotel operation and request 

- Uniform & Duty meal provided by hotel

-Opportunity to work in a dynamic and professional environment 

- Insurances as per law

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