Executive Sous Chef

Responsible for all food production in the Central Kitchen. The Sous Chef will handle all aspects of the Central Kitchen reporting directly to the Corporate Executive Chef.

Furthermore the Executive Sous Chef will assist the Corporate Executive Chef in food purchases, specifications and the implementation of all standardized food recipes in order to ensure that all brand standards are met at all times.

§ The Executive Sous Chef schedules and coordinates the work of the chefs, cooks and other kitchen employees (including cleaners and stewards) in the Central kitchen to ensure that food preparation is economical, technically correct and as directed by the Corporate Executive Chef.

§ The Executive Sous Chef will assist the Corporate Executive Chef to ensure that high standards of hygiene, cleanliness and safety are maintained throughout all kitchen areas of all outlets and central kitchen.

§ The Executive Sous Chef will evaluate food products coming to the Central Kitchen to ensure that each brand’s standards are constantly attained, he will also assist the Corporate Executive Chef to ensure that the same are met in each brands’ outlets.

§ The Executive Sous Chef plans the logistics of food from the Central Kitchen to the outlets in order to ensure that ALL items are delivered as per the standards set by the Corporate Executive Chef.

§ The Executive Sous Chef will maintain controls set by the Corporate Executive Chef to minimize food waste and theft.

§ The Executive Sous Chef must always maintain the financials targets for the Central Kitchen as set by the Corporate Executive Chef.

§ The Executive Sous Chef will monitor the said budget vs. actual performance and take corrective action whenever necessary in order to achieve target or as directed by the Corporate Executive Chef.

§ The Executive Sous Chef will work with and assist the Corporate Executive Chef to safeguard all food handlers work practices by implementing training programs to increase their knowledge about safety, hygiene and accident prevention.

§ The Executive Sous Chef approves the requisition and purchase of products and other necessary supplies for the Central Kitchen and in the absence of the Corporate Executive Chef will approve the outlets.

§ The Executive Sous Chef will ensure that all standard recipes and techniques for food preparation and presentation are followed by all kitchen staff.

§ The Executive Sous Chef will assist the Corporate Executive Chef to implement measures to minimize food costs, exercise portion control for all items served and works with the Director of Food and Beverage and operations manager for each brand in establishing menu selling prices.

§ The Executive Sous Chef will attend F&B meetings with management as needed

§ The Executive Sous Chef will assist the Corporate Executive Chef in ensuring that each outlet and Central Kitchen are properly staffed and meeting brand requirements of productivity and cost.

§ The Executive Sous Chef will assist the Corporate Executive Chef to ensure that the operations managers feedback regarding food quality are always handled and corrective action taken.

§ The Executive Sous Chef will assist the Corporate Executive Chef in constantly evaluating products to ensure that quality & price are never compromised.

§ The Executive Chef will ensure that all maintenance for the central kitchen equipment is constantly followed up on.

§ The Executive Sous Chef will assist the Corporate Executive Chef to provide training and professional development opportunities to all kitchen staff.

§ The Executive Sous Chef will visit the outlets as directed by the Corporate Executive Chef.

Perform other duties related to the job as assigned by the Direct Manager.