Executive Sous Chef

Job description

Key tasks

Assists in managing all food production and stewarding operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets customer’s expectations
Adhere to local regulations concerning FSMS / HACCP health, safety, or other compliance requirements, as well as brand standards and local policies and procedures
Assumes the duties and responsibilities of the Executive Chef in his absence
Assists the Chef in the management of the day to day operation of the Food Production and Stewarding sections and informs the Executive Chef of major decisions taken in his/her absence
Assists the Executive Chef in developing training plans, develops training material in accordance with Accor guidelines and implements training plans for the Food Production employees and other Food and Beverage employees
Assists the Executive Chef in developing and maintaining up-dated operations manuals for all Food Production and Stewarding sections
Assists the Executive Chef in developing popular menus offering guests value for money in accordance with Accor guidelines
Assists the Executive Chef in planning and organizing successful Food and Beverage activities Conducts daily briefings and other meetings as needed to obtain optimal results
Attends and participates to other meetings as required by the administrative calendar
Assists the Executive Chef in making recipes and maintaining up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation
Assists the Executive Chef in setting Food Production and Stewarding goals and developing strategies, procedures and policies
Assists the Executive Chef in determining the minimum and maximum stocks of all food, material and equipment
Assists the Executive Chef in setting standards of all food and equipment purchases in accordance with guidelines
Participates in the preparation of the hotel's revenue plan and marketing programs
Monitors local competitors and compare their operation with the hotel Food and Beverage operation Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits
Works with Executive Chef in manpower planning and management needs
Works with Executive Chef in the preparation and management of the Department’s budget