Executive Sous Chef (Producer Culinary)
As Producer Culinary, He/ She will be responsible to take full responsibility for all aspects of the hotel’s kitchen in the absence of the Executive Producer Culinary/ Culinary Director, be pro-active, creative and results driven.
Responsibilities
- The Producer Culinary is responsible for assisting the Executive Producer Culinary in overseeing the overall daily culinary operation including outside catering, retail and other potential revenue generating areas
- Check standard recipes ensuring proper portion control, uniformity of taste and quality
- Write daily food requisitions and kitchens transfers in order to achieve the stock rotation desired
- Check food preparation, cost, quality, quantity and portion control daily
- Report any problems, failures of machines or small equipment as soon as possible
- Liaise with other Sous Chefs and Head Cooks regarding items or staff needed from other departments
- Be present and assist with the preparation of food
- Ensure daily procedures for stocks and supply requisition forms are being maintained
- Assist the Executive Producer Culinary in compiling the annual marketing plans and budgets and activity promotion plan
- Ensure disciplinary and grievance procedures are properly adhered to and followed
- Be responsible 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 Producer Culinary in constantly finding ways to further improve the food cost through strategic purchasing, without negatively affecting predetermined quality standards
- Co-operate with and drive forward the implementations of minimum operating standards in all Food and Beverage kitchens through close follow-up with Outlet Managers
- Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary actions to correct any deviation from quality standards
- Plan co-ordinate and supervise all menu implementations in a timely manner
- Assist in the preparation and control of daily and weekly market lists
- Create enthusiasm for training and development amongst all Sous Chefs and Chef de Parties
- Ensure that all designated action points from daily briefings or other operational meetings are being followed by the individuals concerned
- Guide Sous Chefs in decision-making and judgment
Experience and Technical Knowledge
- A total of 6-10 years culinary experience
- Recent experience in an Producer Culinary role in a large multi-outlet deluxe hospitality operation
- Experience leading a large, multi-cultural kitchen
- Experience in Arabic, European and Asian cuisine highly regarded
- Experience in the Middle east highly regarded
How To Apply
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