Executive Sous Chef (Hotel Swexan)

Job Functions

• Schedules and coordinates the work of the chef, cooks, and other kitchen employees to assume the food preparation is economical and correct to stay within the budget labor cost goal.
• Supervise all cooking operations, including methods, portions, and garnishing.
• Plan meals and develop cost menus.
• Approves the requisition of product and other necessary food supplies.
• Ensure the high standards of sanitation, cleanliness and safety are always maintained throughout the kitchen areas.
• Establish control to minimize food and supply waste.
• Ensure attractive presentation of all food and dishes.
• Train and educate kitchen staff on new techniques, dishes and develop current skills.

Responsibilities

• Exhibit culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions.
• Ensure exceptional quality of all ingredients, preparation, and plating of food items.
• Control labor and operating expenses through effective planning, budgeting, purchasing decisions, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit.
• Cookery and kitchen management.
• Coordinate the selection, training, coaching, development, motivation, and evaluation of kitchen employees to ensure exceptional food quality and presentation for our guests.
• Be visible in the restaurant, providing recognition to guests, promoting positive public relations, handling special requests as the cleanliness and organization of the kitchen and its equipment.
• Maintain proper storage procedures as specified by Health Department and hotel requirements.
• Oversee stewards to review equipment needs, cleaning schedule/project status; health/safety and sanitation follow up.

Qualifications

• Formal training in Culinary Arts.
• Minimum 5 years experience in Fine Dining or High End Steakhouse.
• Passion for food and leadership.
• Excellent record of kitchen management.
• Keep up with cooking, trends, and best practices.
• Work well in fast-paced setting.