QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE

• Proven experience as an Executive Sous Chef or in a similar role, preferably within a resort or high-end hospitality environment.
• Culinary degree or certification from an accredited culinary institution.
• Strong leadership and team management skills with the ability to inspire and motivate others.
• Extensive knowledge of food safety, sanitation, and hygiene practices.
• Exceptional cooking skills with a keen eye for detail and presentation.
• Ability to work under pressure and handle multiple tasks simultaneously.
• Excellent communication and interpersonal skills.
• Flexibility to work varying shifts, including evenings, weekends, and holidays.

ESSENTIAL FUNCTIONS:

• Assist the Executive Chef in menu creation, development, and execution, ensuring dishes meet resort standards and guest expectations.
• Oversee day-to-day kitchen operations, ensuring efficient workflow and high-quality food production.
• Maintain consistency in food preparation and presentation across all dining outlets within the resort.
• Supervise, train, and mentor a team of chefs, cooks, and kitchen staff, fostering a positive and productive work environment.
• Schedule and manage kitchen staff, ensuring adequate coverage during peak periods.
• Assist in the recruitment and performance evaluation of kitchen staff.
• Ensure all dishes are prepared to the highest standards of taste, quality, and presentation.
• Conduct regular quality checks and taste tests to maintain consistency and address any issues promptly.
• Implement and enforce food safety and sanitation standards in compliance with local health regulations.
• Monitor and manage food costs, inventory, and waste, ensuring efficient use of resources.
• Assist in ordering and procuring ingredients, maintaining relationships with suppliers, and ensuring timely delivery of high-quality products.
• Conduct regular inventory checks and manage stock levels to prevent shortages or overstocking.
• Keep labor costs within budget and assist the Sous Chef in maintaining efficient labor management.
• Collaborate with the events and banquet teams to create customized menus and ensure seamless execution of culinary services for weddings, conferences, and other special events.
• Oversee the preparation and delivery of food for special events, ensuring timely service and guest satisfaction.
• Stay updated on culinary trends and industry developments, incorporating new techniques, ingredients, and presentation styles into the resort’s offerings.
• Assist in developing and launching new menu items that enhance the resort’s culinary reputation.
• Engage with resort guests to receive feedback and address any culinary-related inquiries or concerns.
• Ensure that guest’s dietary needs and preferences are accommodated.