Job Title: Executive Sous Chef
REPORTS TO: Executive Chef
DUTIES AND RESPONSIBILITIES:
1. Direct Supervision of the Sous Chefs, Jr. Sous Chefs and Chef de Parties,
2. Daily operation of the Kitchen, including Mis en Place, Rotation, Production and Standards,
3. All Hygiene aspects of the Kitchen,
4. Staff discipline and also recommendations for Good performance,
5. To help coordinate Training and Train,
6. Kitchen stock levels, Rotation, Storage and Cleanliness,
7. All quality aspects of the Food product quality, and the development of new Menu items,
8. Safety in the Kitchen, correct Machine usage and Maintenance,
9. Checking on Personal hygiene and correct wearing of uniforms,
10. To substitute for the Executive Chef at Departmental meetings in his absence,
11. To help control the costs associated with the Kitchen operation,
12. To be able to perform the tasks and responsibilities of the Executive Chef in his absence for limited periods of time.
13. To actively involve themselves in guest contact, suggesting, and interacting, solving problems and in general creating a very friendly, but professional atmosphere,
14. To handle the interaction between Kitchen and Restaurant staff, settling any disputes quickly and quietly, that may arise from time to time,
15. To ensure timely and quality service of our menu items according to service specifications and guest expectations,
16. To ensure that all food display areas, such as buffets and cake displays are kept in prime condition at all times, according to our Standard and Procedures,
17. To support and participate in hotel activities, such as environmental committees, cost savings etc, which may serve to better our operations or the efficiency of the company.
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