Executive Sous Chef

• Kitchen Management: Oversee all kitchen operations, ensuring efficiency and high standards of food quality and safety.
• Menu Creation: Design and develop innovative menus that meet customer preferences and dietary requirements while being profitable.
• Staff Supervision: Hire, train, and manage kitchen staff, fostering a positive work environment and ensuring team productivity.
• Budget Management: Control kitchen budgets, manage food costs, and oversee inventory to minimize waste and maximize profitability.
• Quality Control: Ensure that all dishes are prepared to the highest standards of taste and presentation, maintaining consistency across all meals.
• Collaboration: Work closely with front-of-house staff and management to ensure a seamless dining experience for guests.
• Health and Safety Compliance: Enforce food safety regulations and maintain cleanliness in the kitchen to ensure a safe working environment

DAY TO DAY ACTIVITIES

• Assist the Executive Chef in planning, directing, and supervising food preparation in all kitchen outlets
• Maintain high culinary standards, ensuring all dishes are prepared to established recipes and presentation standards.
• Supervise and train kitchen staff, ensuring proper discipline, teamwork, and professional development.
• Monitor food quality, taste, and presentation before serving.
• Support in menu engineering, food costing, and inventory management.
• Ensure compliance with food safety, hygiene, and sanitation standards (HACCP).
• Oversee the receiving and storage of food supplies and ensure stock rotation.
• Coordinate with other departments for special events, banquets, and VIP functions.
• Act in the absence of the Executive Chef and ensure smooth kitchen operation.
• Contribute to developing new recipes and innovative menu concepts.