Executive Sous Chef

In coordination with the Executive Chef, you are responsible for overseeing and maintaining the integrity of the hotel's recipe management systems, ensuring accuracy in recipe costing, standardization, and compliance with brand guidelines. This includes regularly updating recipes, monitoring ingredient costs, and ensuring that portioning and preparation standards are consistently followed across all outlets. You will work closely with the F&B Service and procurement teams to optimize food costs while maintaining quality, and will leverage the system to drive efficiency, minimize waste, and enhance overall operational performance.

SCOPE AND RESPONSIBILITIES

1. Culinary Arts and Techniques - Ability to understand and perform techniques necessary in the kitchen.

• Collaborate with the Executive Chef in creating and modifying the menu, offering suggestions based on seasonal ingredients, trends, and customer preferences.
• Help in creating new recipes, testing them, and ensuring consistency in their preparation and presentation.
• Ensure all recipes are followed accurately to maintain consistent quality across all dishes.
• Assist the Executive Chef in managing kitchen operations, including food preparation, cooking, and presentation.
• Supervise kitchen staff and ensure proper execution of dishes during service.
• Oversee food preparation and ensure that dishes are prepared on time, following the restaurants standards.
• Ensure that food production stays organized and that all kitchen stations are working efficiently.

2. Food Quality - Ability to execute quality pastry products

• Monitor food quality, ensuring that dishes are prepared according to recipes and meet the restaurants standards for taste, presentation, and portion size.
• Conduct regular checks on food inventory and the quality of ingredients, ensuring they meet standards before use.
• Assist with menu planning and suggest changes or improvements based on customer feedback and ingredient availability.
• Conduct regular taste tests and checks to ensure consistency in flavor and presentation.

3. Inventory & Cost Control- Ability to execute strategies or methods that controls costs in the kitchen

• Assist in inventory management and ordering of kitchen supplies, including food, kitchen tools, and equipment.
• Ensure that stock levels are maintained, and ingredients are ordered in a timely manner to avoid shortages.
• Monitor the storage of ingredients to ensure proper stock rotation and compliance with food safety regulations.
• Keep accurate records of ingredient usage, waste, and inventory levels.
• Help manage food costs by ensuring that ingredients are used efficiently and waste is minimized.
• Contribute to cost control efforts by ensuring portion control and maintaining a consistent level of production.
• Monitor and control labor costs by managing staff schedules and labor allocation.

4. Operation of Equipment- Ability to know and understand the use of equipment and maximize their usage

• You will do the overall planning of kitchen design to ensure space is maximized & safety
• Create & implement SOPs on the proper usage of all kitchen equipment
• Continuous updating and improvement to ensure all kitchens are operating at full capacity

5. Food Safety and Sanitation - Ability to ensure that food being served is up to standard for safety and sanitation

• Ensure that the kitchen adheres to all health and safety regulations, including food safety and sanitation standards.
• Supervise and ensure that kitchen staff maintain a clean and organized work environment.
• Monitor kitchen equipment to ensure it is functioning properly and maintain cleanliness in all areas.
• Handle food waste properly and ensure efficient use of ingredients to minimize waste
• Can do random food safety audit and give sanction in case standards are not being followed
• Co-creates new food safety and sanitation procedures for the benefit of the organization together with the Executive Chef and corporate office

6. Organization - Ability to organize kitchen procedures and processes necessary for task completion

• You will recommend and approve departmental process that eases the execution of all positions
• Approves overall planning & execution of events of property
• Creates a standardized step for the formation and creation of innovative recipes
• Meets regularly with the Executive Chef and Director of Food & Beverage to understand what is to be achieved.
• Works closely with Purchasing Department to ensure ingredients are of consistent quality.
• Makes frequent inspection trips du