Executive Chef
2 weeks ago
As Executive Sous Chef, you will be responsible for setting periodical budgets and forecasts, analyzing monthly P&L and month-end reports, and participating in management meetings to review progress towards achieving business plan goals. You will develop and update departmental SOP Manual, detailing standards of performance, policies and procedures, and service standards pertinent to the efficient operation of the kitchen in accordance with the hotel's policies, standards, and municipality requirements.
Operation
Key responsibilities include developing and updating departmental SOP Manual, working with the senior culinary team to develop new menus and product development, supervising the senior culinary team to run their kitchens at a high-quality level, and overseeing the planning and implementation of effective food promotions. You will also work closely with the Executive Steward to ensure that kitchen areas are kept clean and orderly, manage organization and cleanliness of departmental areas, and ensure that high levels of food safety management and precautions are adhered to in the department.
Team Management
As Executive Sous Chef, you will motivate, supervise, and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization. You will interview, select, and recruit senior culinary team members, identify and develop team members with potential, conduct performance reviews with the team, and develop, conduct, and maintain records of all staff training programs for team members. You will also prepare weekly staff schedules, prepare payroll and attendance reports, and conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues, and provide a regular forum for department communication.
Qualifications
Qualifications include a diploma from a reputable hospitality management or culinary school, additional certification(s) in food and beverage, a minimum of 5 years of experience in managing food production and culinary operations in a hotel, excellent reading, writing, and oral proficiency in English, and the ability to speak other languages and basic understanding of local languages. You should also have a good working knowledge of MS Excel, Word, and PowerPoint, and a high degree of professionalism with sound human resources management and business acumen capabilities.
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Executive Chef
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