Job Description
As the Executive Sous Chef, you will be responsible for performing the following tasks to the highest standards:
Culinary Operations & Quality Control
- Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant.
- Work seamlessly with recipes, standards and plating guides.
- Ensure that recipes and costings are established and updated.
- Prepare menus as requested, in a timely fashion.
- Work on new dishes for food tastings and photo taking.
- Advise new menus and seasonal food concept changes with the help of the Executive Chef.
- Work closely with the Chefs, meeting regularly to determine menu selections and specials that is both satisfying to guest and profitable to the outlet.
- Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.
- Monitor food quality and quantity to ensure the most economical usage of ingredients.
- Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.
- Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.
- Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Chef.
- Control stations within the kitchen.
- Coordinate, organize and participate in all production pertaining to the kitchen.
- Purchase for and control production.
- Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day.
- Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction.
- Exercise maximum control on wastage to achieve optimum profitability.
- Assist in inventory taking.
Hygiene, Safety & Equipment Management
- Maintain all HACCP aspects within the hotel operation.
- Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
- Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.
- Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area.
- Use appropriately all equipment, tools and machines.
- Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Chef.
- Prepare the neces sary work orders for the Engineering department.
- Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
Team Leadership & Departmental Duties
- Focus on constant improvem ent of training manuals and SOPs.
- Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.
- Select team members who display qualitie s and attributes that reflect department standards.
- Ensure that team members have a complete understanding of and adhere to the hotel's team member rules and regulations.
- Review the rosters prepared by Section Chefs in adva nce and ensure that they reflect business and high productivity while yielding a high degree of guest satisfaction.
- Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.
- Maintain at all times a professional and positive attitude towards team members and supervisors.
- Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.
- Liaise with the Chefs daily to advice on challenges they face, ensuring that guests will experience no delays during the service period.
- Report to the Executive Chef on any issues and take appropriate action.
- Attend monthly management meetings, operations meetings and hold daily briefings in the absence of the Executive Chef.
- Attend communication meetings and ensure that all assigned team members receive this communication.
- Participate actively in quality initiatives such as daily chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.
- Carry out any other reasonable duties and responsibilities as assigned.
- The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
Responsibilities
- Effectively respond to guests requests.
- Have an open-minded approach to constructive feedback.
- Learn and adapt to changes.
- Knowledgeable of hotel's occupancy, events, forecasts and achievements.
- Work on offsite events when requested.
- Complete tasks and jobs outside of the kitchen area.
- Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
Qualifications
An Executive Sous Chef serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
- 5-8 years as Head of Kitchen in a 4 / 5-star category hotel or individual restaurants with high standards.
- Good c ommand in English, both verbal and written to meet business needs.
- Up to date with sanitation classes.
- Possess a valid health certificate.
- Work experience in similar capacity with international chain hotels.
- Technical education in hospitality or culinary school preferred.
