Executive Sous Chef

HUMAN RESOURCES VISION We will strive to create and maintain a community of winning talent which feels valued and lives the connection to the brand in whatever we do. We will provide the freedom and support where individuals can demonstrate their skills and abilities; grow and reach their potential in a performance reward driven environment. We will embrace diversity and inclusion and will act honestly and ethically in everything we do; aspiring to be the employer of choice. POSITION PURPOSE As a senior member of the kitchen team you are responsible for supporting all aspects of kitchen management, team training and development,team planning, food budget management, menu delivery and development’s, food and non-food purchasing and all Health and Safety aspects related to the kitchen. You will be able to inspire and motivate whilst building a culture of high performance throughout the culinary team. ESSENTIAL FUNCTIONS • Ensure full liaison with other members of the section and the Kitchen team to maintain department standards. • Key relationship with the Chef & B, Pastry Chef & Sous Chefs. • Key relationship with F&B Director, Venue Managers & Banqueting Manager and all Service staff/In Room Dining and Back of House Manager. • Key relationship with General Manager. • When appropriate represent the Kitchen at Operations meetings, Event Order Meetings etc. at all times being prepared and ensuring seamless flow of communication back to the Kitchen team on any action points. • Key relationship with the stewarding department and the stewards. SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES • Completion of daily required food safety records to comply with HACCP & Sous Vide SOP's • Have experience with conference & banqueting for up to 700 covers daily. • Ability to supervise and maintain a high level of food production, preparation and delivery throughout the kitchens. • Be knowledgeable of classic food & modern preparation, dishes and cooking. • Have experience in world cuisines like European, North American, East Asian, South Asian and or Middle Eastern Arabic. • Has experience in working and or managing a multi outlet kitchen operation. • Have experience with working with & supervising a large brigade of chefs on a daily basis. • Be able to demonstrate this knowledge on a daily basis through flawless execution each and every time • When appropriate meet guests to assist with specific requirements related to food. • Knowledge of hotel policy and fire-safety procedures. • Knowledge of Kitchen based firefighting equipment and the appropriate extinguisher for the appropriate fuel element in the event of a fire • To maintain high standards of personal hygiene at all times. • To project a pleasant and positive professional image to all contacts at all times. • Complete LPP to set timescales. • Be appropriately aware of actions required in order to assist in managing the kitchen P&L, kitchen related GSS and LRA standards. • Effective menu planning, implantation and direction through menu engineering, costings, recipes and photography. • Manage the kitchen team, through department rota’s, training and communication meetings. • Be proactive in feedback on current menus and actively work on dish concepts for future menus • Deputize for the Chef & B /Exec Pastry in their absence • To act as a role model for more Junior Chefs in conduct, language and skill. To act as an ambassador for the hotel and the venues when required QUALIFICATION STANDARDS We do expect that you do have the experiences/ behaviors below. You: • Have the ability to effectively communicate with other departments; • Embrace and value operational guidelines and brand standards; • Possess superior analytical skills; • Have the ability to plan and prioritize in order to achieve deadlines; • Have the awareness of maximizing the returns to all stakeholders; • Are adaptable to the ideas of different cultures, settings and situations; • Enjoy working in a team setting; • Do build lasting relationships with internal and external customers; • Have immaculate personal presentation e.g. grooming and conversational ability; • Demonstrate effective problem solving skills and analysis of issues and trends,in order to develop and apply appropriate strategies; • Have knowledge of hotel computer systems and other IT related applications; • Uphold ethical business practices. EDUCATION Bachelor degree required. Show more Show less

QUALIFICATION STANDARDS: We do expect that you do have the experiences/ behaviors below. You: Have the ability to effectively communicate with other departments; Embrace and value operational guidelines and brand standards; Possess superior analytical skills; Have the ability to plan and prioritize in order to achieve deadlines; Have the awareness of maximizing the returns to all stakeholders; Are adaptable to the ideas of different cultures, settings and situations; Enjoy working in a team setting; Do build lasting relationships with internal and external customers; Have immaculate personal presentation e.g. grooming and conversational ability; Demonstrate effective problem solving skills and analysis of issues and trends,in order to develop and apply appropriate strategies; Have knowledge of hotel computer systems and other IT related applications; Uphold ethical business practices.

ESSENTIAL FUNCTIONS: Ensure full liaison with other members of the section and the Kitchen team to maintain department standards. Key relationship with the Chef & B, Pastry Chef & Sous Chefs. Key relationship with F&B Director, Venue Managers & Banqueting Manager and all Service staff/In Room Dining and Back of House Manager. Key relationship with General Manager. When appropriate represent the Kitchen at Operations meetings, Event Order Meetings etc. at all times being prepared and ensuring seamless flow of communication back to the Kitchen team on any action points. Key relationship with the stewarding department and the stewards. SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES: Completion of daily required food safety records to comply with HACCP & Sous Vide SOP's; Have experience with conference & banqueting for up to 700 covers daily; Ability to supervise and maintain a high level of food production, preparation and delivery throughout the kitchens; Be knowledgeable of classic food & modern preparation, dishes and cooking; Have experience in world cuisines like European, North American, East Asian, South Asian and or Middle Eastern Arabic; Has experience in working and or managing a multi outlet kitchen operation; Have experience with working with & supervising a large brigade of chefs on a daily basis; Be able to demonstrate this knowledge on a daily basis through flawless execution each and every time; When appropriate meet guests to assist with specific requirements related to food; Knowledge of hotel policy and fire-safety procedures; Knowledge of Kitchen based firefighting equipment and the appropriate extinguisher for the appropriate fuel element in the event of a fire; To maintain high standards of personal hygiene at all times; To project a pleasant and positive professional image to all contacts at all times; Complete LPP to set timescales; Be appropriately aware of actions required in order to assist in managing the kitchen P&L, kitchen related GSS and LRA standards; Effective menu planning, implantation and direction through menu engineering, costings, recipes and photography; Manage the kitchen team, through department rota’s, training and communication meetings; Be proactive in feedback on current menus and actively work on dish concepts for future menus; Deputize for the Chef & B /Exec Pastry in their absence; To act as a role model for more Junior Chefs in conduct, language and skill. To act as an ambassador for the hotel and the venues when required.