Executive Sous Chef

2 days ago

Delhi Delhi, India The Fern Residency, Vijayapura Full time

**Department**: Production

**Responsible To**: Executive Chef, Executive Sous Chef, Jr. Sous Chef

**Job Summary**:
Under the guidance of the Executive Chef, the Executive Sous Chef is responsible for overseeing and directing all aspects of kitchen operations within the established policies and procedures of the company. This role involves collaboration with various stakeholders, including clients, suppliers, government entities, and the local community. The Executive Sous Chef also plays a vital role in coordinating activities with other Food Beverage department heads.

**Key Responsibilities**:

- **Reporting Structure**: Directly reports to the Executive Chef, providing functional assistance and direction to the kitchen operation as assigned.
- **Interpersonal Skills**: Interacts with external individuals, including clients, suppliers, and community members, fostering positive relationships and representing the organization professionally.
- **Collaboration**: Coordinates functions and activities with other Food Beverage department heads to ensure seamless operations.
- **Supervision**: Assists the Executive Chef in supervising all kitchen employees, facilities, and costs to achieve maximum Food Beverage profit.
- **Financial Control**: Assists in controlling and analysing production costs, preparation, and presentation of all food items to ensure the highest quality and profitability.
- **Employee Relations**: Establishes and maintains effective employee relations, conducting activities such as hiring, orientation, coaching, and, if necessary, suspension to ensure appropriate staffing and productivity.
- **Training**: Assists the Executive Chef in conducting formal and on-the-job training sessions for kitchen employees.
- **Menu Management**: Participates in the preparation of menus and pricing policies in consultation with the Food Beverage controller.

**This Executive Sous Chef position plays a crucial role in maintaining high standards of quality, efficiency, and profitability in the kitchen operations, working closely with the Executive Chef and other team members.**

**Qualifications**:
Culinary degree/diploma or equivalent.

**Skills**:1. Culinary expertise

2. Leadership

3. Communication

4. Time management

5. Budgeting

6. Quality control

7. Team management

**Additional Information**:
Staff Management:
1. Train, mentor, and evaluate kitchen staff.

2. Conduct performance reviews.

3. Maintain positive kitchen culture.

Kitchen Operations:
1. Assist in managing kitchen staff.

2. Oversee food preparation, plating, and presentation.

3. Maintain kitchen cleanliness, organization, and safety.

Menu Planning and Preparation:
1. Collaborate with the Executive Chef on menu development.

2. Plan and prepare menus for special events.

3. Ensure menu items meet quality and presentation standards.

Food Cost Control:
1. Monitor inventory, minimize waste.

2. Implement cost-saving initiatives.

Quality Control:
1. Ensure dishes meet quality, presentation standards.

2. Conduct regular taste panels.

3. Implement quality improvement initiatives.

Administrative Tasks:
1. Manage kitchen budgets.

2. Order supplies, ingredients.

3. Maintain records (e.g., inventory, menus).

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