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.