Chef

JOB SCOPE & SUMMARY: 

Executive Sous Chef is responsible for planning and directing food preparation in a kitchen. This will involve supervising other culinary staff, as well as keeping an eye out for problems that arise in the operation and seizing control of a situation at a moment’s notice. The sous chef may also need to effectively discipline underperforming staff members.

The Sous chef will also be responsible outside of the kitchen such as scheduling, ordering, and menu development as a few examples.

THE AUTHORITY:  

This position has the authority when the Company instructs to “Act on behalf of the Company for recruitment, recommending raises of wages, corrective counseling up and to termination of employment”.

ESSENTIAL DUTIES AND RESPONSIBILITIES: 

The following is an outline of the primary job duties for the Executive Sous Chef. The list is not intended to be inclusive, but only representative of the primary tasks required for the successful performance of this position. 

MAIN DUTIES: 

• Running of the kitchen on a day to day basis while operating as Chef on Duty.

• Ensure consistency of products throughout the kitchen.
• Supervise service ensuring presentation of food is compliant with restaurant standards.
• Participate with menu development and possess an in depth knowledge of the full menu.

• Create 3 seasonal menus per year for the restaurant, including collaboration from Sous Chef team.
• Develop menus for special events or occasions like Brunch or Holidays.
• Create banquet and event sales menus, group menus

·       Support the management team to ensure targets are met with labor and food costs.

• Proper guest service requires that the food is produced on a timely basis and that the line cooks are well educated regarding the menu.
• Preparation and execution of each menu item and the item specifications and presentation will be agreed upon with upper management. 
• Maintain the standard of “Be Great! Not Good!”
• Maintain a high level of cleanliness in the kitchen facilities.
• Maintaining and completing all checklists associated with cleaning requirements throughout the kitchen.
• Assist in filling any open positions with qualified internal or external candidates.
• Communicating with the kitchen staff, identifying developable personnel and providing the necessary training as positions open.

·       To be knowledgeable of all the companies policies in respect of human resources and staff welfare.

·       To report for duty punctually wearing appropriate attire, and to maintain a high standard of personal appearance and hygiene at all times.

·       To be fully aware of the layout of the operation and to know the exact locations of all equipment available. 

·       To maintain a good working relationship with staff and all other departments and vendor representatives.

·       To provide a courteous, professional, attentive and efficient service at all times with all departments and guests.

• To participate in weekly operational and department head meetings to ensure constant update on all activities ongoing on the property.
• To conduct regular pre-shift meetings for training and discussion of daily operational information. 
• Be knowledgeable in purveyor relations and purchasing of food supplies and small wares.
• Closely work with purchasing manager/chef.
• To prepare special dishes for demonstration or publicity purposes as well as entertain media, guests and employees whenever required.
• To direct and coordinate all food preparation function carried out in the assigned location including the prep cooks, line cooks, Sous Chefs, and stewards. 
• To coordinate regular inspections through kitchens and above named areas to observe conditions, methods and progress of preparation/production in line with the company standards, local laws and hygiene rules and regulations.
• Be knowledgeable of common food allergies and dietary restrictions to better accommodate special requests.
• Have possession of required work cards and/or certifications as per local health regulations
• Monitor guest comments and trends closely to react within a reasonable time if necessary.
• Interview and hire applicants for vacancies while coordinating with Human Resources Department on employment and other employee relation matters.

·       To undertake any reasonable tasks and secondary duties as assigned by upper management.

KNOWLEDGE OF: 

·       Company Mission Statement and core values 

·       Company Policies and procedures 

·       HACCP certificate including all rules and regulations

·       Local restrictions in regards to kitchen operation

·       Operation Monitoring - Watching gauges, dials, or other indicators to make sure a machine is working properly.

·       Quality Control Analysis - Conducting tests and inspections of products, services, or processes to evaluate quality or performance.

·       Conflict Resolution - Bringing others together and trying to reconcile differences.

PHYSICAL DEMANDS:

Physical effort required to carry out daily duties.  Able to regularly work multiple tasks.

CAREER OPPORTUNTIES:  

1. Executive Chef
2. Chef de Cuisine

3.     Executive Sous Chef