Executive Sous Chef

The Executive Sous Chef is responsible for the proper efficiency and profitable functioning of the kitchen department. Managing and monitoring the kitchen operation. Guides Sous Chefs in driving continuous improvement.

Key Responsibilities

• Supervises and monitors the quality of all food prepared in the kitchen. Checks constantly for its taste, temperature and visual appearance. Makes sure that all dishes are uniform and that established portion sizes are adhered to. (Tastes all food being prepared and insists on top quality.)
• Coordinates closely with other chefs in determining quality and quantity of food material to be purchased and prepared. Keeps a close watch over all material used with a view of eliminating waste and spoilage, especially meat, fish, products. Inform immediately on bad products. Provides constructive feedback to staff.
• Assigns in details, specific duties to Sous Chefs or subordinates and instructs them in their work. (Checks the work and makes sure all orders are carried out as specified.)
• Recommends menu price adjustments when necessary. Determines prices of unlisted food items in conjunction with F&B Manager.
• Studies the menu engineering and sales statistics in depth, to amend the food offerings as per guest's preferences.
• Insists on personal cleanliness and proper discipline of all employees under supervision.
• Checks maintenance of all equipment located in the areas under supervision. Makes every attempt to prevent damages or losses of equipment. (Instruct staff on how to use the equipment correctly).
• Prevents the use of spoiled or contaminated products in any place of food preparation and prevent employees who are ill or suffering from an infection from taking part in the preparation or handling food. (Keeps constant watch on food prepared in all kitchens, checks receiving)
• Conducts market analysis and follows the market matrix or customer satisfaction survey to always develop and improve division service delivery.
• Makes suggestions for concerning product enhancements / savings / other improvements.
• Has a strategic plan to analyze and subsequently reduce food waste.
• Monitors the hygiene and maintenance standards in all kitchen areas.
• Conducts daily briefing and de-briefing.
• Identifies and solves problems in a professional manner.
• Provides assistance to the staff when required during peak periods.
• Conserves energy and water at all times by not decreasing guest comfort and cleaning efficiency.
• Manages wastes and raises environmental awareness of staffs to change their behavior to carefully use all resources.
• Conducts and participates in interviewing, hiring, employee orientation, performance appraisal, coaching, counseling, and suspension if necessary to ensure appropriate staffing and productivity. Consults with Food & Beverage Department Heads and Personnel Manager, as appropriate, in performing above duties.
• Schedules working hours of all Kitchen staff, taking into consideration the volume of expected business.
• Performs any other duties as assigned.