Executive Sous Chef

The Executive Sous Chef supports the Executive Chef in implementing and maintaining Food Production standards which are cost effective and tailored to meet changing guest eating trends.

DUTIES AND RESPONSIBILITIES:

• Assist executive chef in any task concerning the smooth running of the kitchen and replace him during his absences.
• The Executive Sous Chef is responsible for inspiring and empowering employees in the kitchen to provide efficient, superior food and service to guests.  He is in charge of all staff and ordering issues in the kitchen.
•  Control daily store issue requisitions and follow up with the store in case of any missing item.
•  Provides direction for all day-to-day operations.
• Present new product and price opportunities to executive chef.
•  Responsible for taking control in collaboration with the outlet chefs of the weekly roster including holiday plan and ensure correct information.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Responsible for the maintenance and upgrading of food quality and presentation.
• Carry out daily inspection of all cold rooms and refrigerators in order to ensure correct use of food items and respect of hygiene rules.
•  Control hygiene and cleanliness in the kitchen department in collaboration with executive chef.
• Organize correct dispatching of written information of interest for all chefs de cuisine.
•  Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
•  Responsible for setting up a control system that will assure quality and portion consistency.
•  Lead, train and develop teams while fostering a culture of creativity, teamwork, and continuous improvement.
• Create a data base of recipes in the in prolific software.
• Perform any other any other matter as per Executive Chef’s request.
•  Ensures that disciplinary actions are taken, when necessary, according to resort’s policies.
•  Establishing daily supervision, delegates to sous chef and chef de cuisine.
•  Responsible for establishing an efficient flow of production.
• Effective people management in order to maximize the potential and effectiveness of kitchen staff.
• Any other duties assigned by the Executive Chef

 CANDIDATE REQUIREMENTS:

• Diploma or degree in Culinary Arts
• Minimum 2-4 years’ experience in a five-star luxury resort property in similar capacity
• Experience in working in remote island will be an added advantage 
• Extensive experience and proficiency in various cooking techniques, food preparation methods, and culinary styles.
• Proficiency in inventory control, ordering supplies, and managing food costs
• Ability to work efficiently under pressure in a fast-paced environment
• Excellent communication skill with interpersonal skills
• Comfortable with guest interaction and possess the professionalism to handle guest queries
• Strong understanding of food safety and health standards