Location:
This position is located at our (corporate office / property XXXXX) in (Place), (Country).
Overview:
Under the direct supervision of the Executive Chef, the Executive Sous Chef is responsible for the entire all kitchen operations and administrations, ensuring the highest level of guest satisfaction in accordance with the policies, standards and guidelines established by the hotel or the corporate office.

Responsibilities:

• Menu making (a la carte, course, event, special requests)
• Managing Food and Beverage Departmental budget
• Understanding Hygiene standards (ingredients, personal hygiene, daily cleaning, deep cleaning, expiry dates, receiving, washing)
• Daily operation control
• Cost control (ingredients, labor, consumption articles, utility expenses)
• Approval of all ordering related to the kitchen
• Coaching and training (knowledge, skills, company rules)
• Getting information from Executive chef and share the team properly
• Monitoring and filing
• Understanding the safety standards
• Facilitating the team meeting on regular basis
• Attend daily briefing
• Be able to communicate with guests
• Getting the market or trend information from vendors
• Be able to communicate with service outlet managers and chefs
• Shift making and control labors
• Management of outsourcing business operations
• Management of retail items, event schedules and amenities.

Qualifications:

• Work Experience:

Minimum 8 years of work experience as a cook
Minimum 2 years of working at a luxury hotel or equivalent experience

Minimum 2 years as sous chef or chef de cuisine

• Sense of humour
• Maturity
• Excellent communication skills

• Menu making (a la carte, course, event, special requests)
• Managing Food and Beverage Departmental budget
• Understanding Hygiene standards (ingredients, personal hygiene, daily cleaning, deep cleaning, expiry dates, receiving, washing)
• Daily operation control
• Cost control (ingredients, labor, consumption articles, utility expenses)
• Approval of all ordering related to the kitchen
• Coaching and training (knowledge, skills, company rules)
• Getting information from Executive chef and share the team properly
• Monitoring and filing
• Understanding the safety standards
• Facilitating the team meeting on regular basis
• Attend daily briefing
• Be able to communicate with guests
• Getting the market or trend information from vendors
• Be able to communicate with service outlet managers and chefs
• Shift making and control labors
• Management of outsourcing business operations
• Management of retail items, event schedules and amenities