Executive Sous Chef
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Key skills for this role
About the Role
Responsible for planning, menu development, and maintaining food quality standards while leading kitchen operations and ensuring health and safety compliance.
Key Skills for This Role
Responsibilities
- Work with the Executive Chef to complete the Food & Beverage department input into overall hotel strategic plans
- Analyze local market needs and trends to support definition of the hotel's overall Food & Beverage offering
- Manage menu preparation and pricing in line with stated F&B objectives
- Develop new menus and food items to meet guest taste and dining requirements
- Oversee preparation and presentation of food products to ensure maximum quality
- Implement procedures to minimize wastage and over production
- Ensure standards of presentation and preparation meet hotel & brand standards
- Lead Task Force Missions to support opening of new properties and special events
- Direct and coordinate daily activities of all hotel kitchens
- Coach and guide new team members, providing orientation and ongoing training
- Manage relationships and contracts with suppliers
- Maintain highest standards of Food Hygiene and adherence to Health and Safety standards
Requirements
- Experience as a Sous Chef or Executive Sous Chef in a high end hotel or restaurant
- Strong knowledge of food preparation, presentation, and kitchen operations
- Leadership and team management skills
- Knowledge of food hygiene and safety standards (HACCP)
- Ability to develop menus and price them appropriately
- Good communication and organizational skills
Full Job Posting
KEY DUTIES AND RESPONSIBILITIES
- Please note that this is not an exhaustive list. Anantara The Palm team members always find new ways to look after the business, their guests, and their colleagues.
Planning and Organising
- To work with the Executive Chef in completing the Food & Beverage department input into the overall hotel strategic plans.
Operations and Product Quality
- Analyse local market needs and trends, and support the definition of the hotel's overall Food & Beverage offering.
- Manage menu preparation and pricing in line with the stated F&B objectives of the hotel and the brand.
- Develop new menus and food items to meet the taste and dining requirements of the guests.
- Maintain sensitivity to local cultural traditions and adhere to religious beliefs in preparation and services of all food on premises.
- Oversee the preparation and presentation of food products to ensure maximum quality at all times.
- Implement procedures to minimise wastage and over production.
- Ensure standards of presentation and preparation of food items meet hotel & brand standards.
- Lead Task Force Missions on behalf of the hotel, to support the opening of new Anantara/MINT properties, and other special events catered by Minor International.
Departmental Leadership with the Executive Chef
- Ensure that Kitchen professionals are fully aware of hotel F&B strategy, and that their products meet these requirements.
- Direct and coordinate the daily activities of all the hotel's kitchens.
- Coach and guide new members of the team, putting in place proper orientation training and ongoing training and development for team members.
- Manage relationships and contracts with suppliers.
- Support and facilitate team member participation in local, national, and international competitions.
Health, Hygiene & Safety
- Maintain the highest standards of Food Hygiene, and adherence with all Health and Safety standards.
- Report and take appropriate action to correct any health or safety hazard.
- Liaise with Engineering regarding maintenance and repairs of equipment.
- Check and ensure the proper storage of raw and processed food items including the condition of food in freezers.
- Instruct team member on all emergency measures in case of accident and have a first aid kit available and stocked in the kitchens, in collaboration with hotel's clinic.
- Ensure all work areas in the kitchen are kept tidy and clean.
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