Executive Sous Chef

**JOB SCOPE SUMMARY**

The Executive Sous Chef is responsible for the operations of all the kitchens and the delivery of the highest standard of food quality as per Royal Orchid standards and procedures.

Ensures that all food in the hotel, whether cooked or uncooked is consistent in terms of quality, taste and presentation as set by **Executive Chef**.

Ensures preparation of food produce superior meals within budget parameters, which will result in a profitable food operation. He plans meals, supervises and coordinates the work of chefs, cooks and other kitchen associates. He is also to be familiar with competitive operations with regards to pricing, quality and merchandising.

He assists the **Executive Chef** and Food and Beverage Director in the day-to-day F&B operations and represents him, as and when required, with all its responsibilities.

**DUTIES & RESPONSIBILITIES**

He is responsible for the efficient and successful operation of the all kitchens.

He assists Executive Chef to controls, checks and supervises the kitchen operations and works hands on as and when needed. He assumes the responsibility for training related functions of all his staff.

FOOD AND BEVERAGE DEPARTMENT

1. Manage all Kitchen Operations
- Oversee the operations in all kitchens
- Organize special events and food promotions
- Plan and cost menus
- Develop and write standard recipes
- Develop new dishes and products
- Take steps to ensure that outstanding culinary technical skills are maintained
- Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends and make appropriate adjustments to kitchen operations accordingly

2. Maintain Hygienic Standards and Practices
- Maintain a hygienic kitchen
- Clean the kitchen and equipment
- Maintain personal hygiene

**MANAGEMENT/ STRATEGIC PLANNING**

1. Assist with the Planning and Implementation of Sales & Marketing Strategies.
- Access sales and marketing data
- Assist with the preparation of sales and marketing plans
- Assist with the development of new products and services
- Assist with the development of marketing strategies
- Assist with the evaluation of sales and marketing activities

2. Consider Economic/ Political/ Social Issues Relevant to the Department
- Take into account external economic issues when planning and making decisions
- Anticipate economic business level fluctuations
- Monitor information and trends in the industry

3. Consider Tourism Issues Relevant to the Department
- Take into account tourism issues in planning and decision making
- Analyse tourism data
- Liaise with relevant parties
- Identify major environmental and heritage issues

4. Quality Management Systems
- Monitor the implementation of quality management systems

FINANCE MANAGEMENT

1. Manage Financial Matters
- Assist with the management of department finances
- Prepare and monitor accounts of the unit/ outlet
- Prepare and manage unit/ outlet budgets
- Monitor, analyse and report variations from the budget
- Prepare unit/ outlet performance reports
- Perform and interpret ratio analysis
- Develop systems that measure the cost effectiveness of the department
- Develop procedures that track, report on, and control the running costs of the department

**PURCHASING/ STOCK**

1. Manage Purchasing & Stock Control
- In conjunction with the Purchasing Manager:

- Develop and monitor the implementation of purchasing procedures
- Develop purchasing specifications
- Assess tenders for goods and services
- Negotiate prices and terms of purchase
- Prepare budgets for purchases
- Establish economic order quantities
- Develop stock control procedures

2. Purchasing
- Purchase stock/ inventory according to purchasing procedures and specifications

3. Stock Control
- Handle and stock according to stock control procedures

HUMAN RESOURCES

1. Manage Work Operations
- Coordinate work operations within the department/ unit/ outlet
- Develop performance standards for operations in the department/ unit/ outlet
- Assess work operations between other departments/ units
- Coordinate operations between other departments/ units
- Monitor productivity of the unit

2. Manage Industrial Relations
- Prevent and resolve grievances
- Counsel staff and prevent work related problems
- Resolve disputes
- Discipline staff

3. Staff Management
- Determine and plan for future staffing needs
- Recruit staff
- Prepare staff rosters
- Facilitate multiskilling
- Maintain up-to-date staff records
- Customise position profiles for your area of responsibility using the Royal Orchid Human Resources Management System
- Manage staff training and development using the Royal Orchid Human Resources Management System
- Hands on manager leading by example. Physically shows staff actual cooking
- Assist with the planning and delivery of orientation programs
- Implement staff performance appraisals
- Carry out exit interviews

4. Supervise Staff
- Provide ongoing advice and support to under yo