Senior Executive Sous Chef

About the role

We are seeking a dynamic Senior Executive Sous Chef to plan and monitor food production, tasks and processes within the department. This role will manage chefs on duty while ensuring training and scheduling to ensure highest food quality is maintained at all times. 

Responsibilities

• Assist/coordinate with Executive Chef to ensure consistent smooth running of food preparation and delivery.
• Analyze and check every working place of cooks and Chefs, including storing areas, fridges and dust bins for any irregular food wastage in all production department.
• Monitor and analyze production food standards in terms of quality and as per client approved specification.
• Maintain and check meals to ensure they have been prepared and cooked as per the approved recipe.
• Effectively delegate and assure all orders given by the Executive Chef have been implemented within the date and time frame instructed.
• Assist Executive Chef to set targets/goals for the internal sections/staff/Sous Chefs and achieve targets.
• Check and monitor the production plan with Sous Chefs as per the specification (Butchery/Vegetables/Preparation/Hot Kitchen/Portioning/Cold Kitchen).
• Coordinate kitchen activities with operations Managers and Duty Officers to update them about revised production plan. 
• Monitor, participate and coordinate preparation of food in production area and estimate requirements according to the new menus (food products, equipment's and manpower requirement).
• Provide training sessions related to production team about (cooking/food preparation/discipline/how to respect food product and deal with kitchen equipment's) as per scheduled approved by Executive Chef.
• Coordinate with Menu Development Chef and plan all scheduled menu presentations and functions including unexpected events.
• Coordinate with planning team for upcoming new cycle's requirements.
• Conduct internal meal tasting with the department chef on weekly basis to evaluate the food standard. 
• Work closely with Sous Chef to resolve any deviation on their role expectation.
• Assist Executive Chef in budgeting of the kitchen in terms of equipment and staff.
• Analyze the quality of product and service, customer satisfaction, merchandising and menu development. 
• Coordinate with maintenance about kitchen equipment's issues and set schedule to resolve it.
• Assist Executive Chef in terms of all production related issues and direct the team during his/her absence.

• Perform other department duties related to his/her position as directed by the Head of the Department. 

   

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