Executive Sous Chef at IHG Career

Kuwait City, Al Asimah, Kuwait -

Full Time

Start Date

Immediate

Expiry Date

22 Jul, 26

Salary

0.0

Posted On

23 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Management, Menu Planning, Food Cost Control, Staff Supervision, Budgeting, Quality Assurance, Health And Safety Compliance, Recipe Development, Operational Efficiency, Leadership, Strategic Purchasing, Equipment Maintenance, Conflict Resolution, Training, Inventory Management

Industry

Hospitality

Description

•Fosters positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchens. •In conjunction with the Executive Chef and outlet Managers plans activities, promotions, menu implementations according to the annual marketing plans. •Ensures that all designated action points from daily briefings or monthly operational meetings are being followed up on. •Guide Sous Chefs in decision making and judgment. •Ensure that positive working relations with non-Food and Beverage departments are fostered giving co-operation at all times. •Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations. •Assist the Executive Chef in compiling the annual marketing plans and budgets. •Ensure disciplinary and grievance procedures are adhered to. •Handle customers’ comments and complaints and take swift corrective action after consultation with the Executive Chef, Director of Food and Beverage and department head concerned. •Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils. •Find ways to improve the efficiency of the operations which will benefit our clients. •Assist the Executive Chef in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre – determined quality standards. •Constantly strive to reduce energy consumption within the kitchens. •Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary action to correct any deviation from quality standards. •Conduct weekly equipment maintenance checks & stewarding cleanliness issues & follows up on deficiencies in a timely manner. •Plans, co-ordinates and supervises all menu implementations in a timely manner with recipes, photographs & training. •Assists in the preparation and control of daily and weekly market lists. •Conducts daily outlet tours to observe operational standards and difficulties and follow them up with the Executive Chef. •Create and develop new dishes and recipes by keeping up with the latest market trends. •Constantly strive to improve kitchen operating procedures. •Relate guests' comments, positive or negative, to the Executive Chef and take corrective actions where necessary. •Be fully responsible for the labor budget of the kitchen department. •Propose and initiate when approved, new services and products for our guests. •Control manpower distribution throughout the kitchens, by overseeing the schedule of all sections and make adjustments when necessary. •Perform any other reasonable duties as required by the department head from time to time •Co-operate with the company to achieve compliance with FLS legislation •Take moral and legal responsibility for conducting themselves in their work so they do not expose themselves or others to risk •Read, understand, and implement the relevant sections of the FLS Policy •Sign the Employees' Declaration having read and understood the relevant sections of the FLS Policy •Not promote or participate in horseplay, pranks, or practical jokes, which may result in an accident or injury •Not intentionally or recklessly interfering with anything provided in the interests of safety •Make careful use of safety equipment, such as gloves, goggles, aprons, overalls, shoes, and so on •Return safety equipment to its designated storage area after use, and reporting any equipment damage to the supervisor •Take reasonable care when storing, handling, and using chemicals and dangerous substances, lifting and carrying, and using or cleaning dangerous work equipment, including machines •Not undertake any activity which compromises their personal FLS, or the FLS of others •Report all accidents, dangerous occurrences, or hazards, no matter how minor, to the supervisor or Heads of Department.

Responsibilities

The Executive Sous Chef assists the Executive Chef in managing all kitchen operations, including menu planning, food cost control, and staff supervision. They are responsible for maintaining high quality standards, ensuring health and safety compliance, and fostering a productive working environment.