Executive Chef
1 month ago
Job Summary
The Sous Chef will be responsible for overseeing the daily operations of the kitchen, ensuring that all food is prepared to the highest standards of quality and presentation. This includes coordinating with the Director of Engineering and Director of Food & Beverage to review equipment condition and efficiency, as well as inspecting kitchen areas to identify and rectify operational flaws.
Key Responsibilities
- Conduct regular meetings with manager and departmental staff to ensure effective communication.
- Coordinate with Directors to review equipment condition and efficiency.
- Inspect kitchen areas to identify and rectify operational flaws.
- Monitor daily operations, evaluate business performance, and share results with team members.
- Ensure quality consistency of mise-en-place, finished foods, and standard recipe adherence.
- Determine food presentation and create decorative displays.
- Ensure standard recipe and brand standard specifics, portion control, and wastage control processes are followed.
- Coordinate buffet displays and set-ups as per operational needs.
- Procure short supplies and non-available ingredients through the Materials Department.
Requirements
- Review guest feedback on NPS and social media platforms, and take corrective action.
- Develop creative solutions to overcome obstacles and improve guest satisfaction results.
- Review arrival lists and communicate guest preferences to concerned departments.
- Develop new menus, considering current trends and competition analysis.
- Enhance culinary experiences by customizing and innovating new concepts like Food Festivals.
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