Job Title: Executive Sous Chef
Salary: $45K - $55K + Full Expat Package
A large integrated High-End Casino Resort is seeking a talented Executive Sous Chef to join their multinational team.
This position will be responsible for maintaining the highest culinary standards, upholding a safe working environment, seeking opportunities to increase food revenue, decrease kitchen expenses and maximize departmental productivity without compromising guests’ satisfaction.
Duties & Responsibilities
Reporting to the Head Chef, responsibilities and essential job functions include but are not limited to the following:
Participate in the composition of menu planning for all outlets
Supervise the kitchen in the preparation and presentation of all food items in accordance with the food and beverage standards and menu guidelines to ensure a high level of quality
Based on sales figures by menu item, review the profitability and popularity of dishes on the menu and make changes where applicable together with the Head Chef
Assist with the drafting of concept ideas and menus for all special events and functions
Participate in the budgeting process
On an ongoing basis, manage and analyse departmental costs to ensure performance against budget; take actions when necessary to eliminate excess cost or unnecessary expenditures to achieve positive business results
Ensure high level of guest service, revenue generation and cost control by effective and efficient scheduling of shifts in line with the legal requirements
Develop staff skills to enhance department effectiveness and staff performance
Timely evaluate all direct reports by providing feedback regarding their work and conduct annual staff performance appraisal
Ensure the kitchen is maintained to high hygiene standard at all times and safe food handling practices are followed, and control over the compliance with HACCP standards
Review standard operating procedures to uphold strict adherence to the local regulations
Young dynamic chef with great modern skills, well settled in Western and Asian Cuisine.
Culinary degree or diploma from a recognized Institution
Minimum 8 years of combined kitchen experience.
Minimum 2 years’ experience in a management position in one of a leading 5 star hotel chain in the same role or as Chef de Cuisine/Snr. Sous Chef.
Experience in large scale operations and busy catering operations
Organizational and management skills
Ability to communicate effectively in English; both in oral and written form
Knowledge of health and safety requirements, workplace hygiene
To discover more contact Steven Jackson on email@example.com