Executive Sous Chef - Sky 360

Ensure consistent food preparation, production, and the highest calibre of food presentation, taking advantage of all opportunities to improve upon both.

Maintain and ensure all departmental and the restaurant’s policies and procedures are adhered to; ensuring department operates in compliance of all relevant laws.

Supervise all kitchen staff, allocating tasks so that they will be done efficiently and ensuring all workers are aware of their responsibilities.

Ensure proper foreseeability within all stations to confirm product is managed properly in order to execute prep procedures and service in a cost and time effective manner.

Supervise and assist with food production to ensure all quality standards are maintained in all food and beverage areas.

Ensure the highest level of hygiene and food safety is adhered to by all personnel in the preparation and handling of food items.

Place orders with suppliers – ensure cost control of all food and beverage items.

Ensure all kitchen items ordered from suppliers are correct and checked for quality as per restaurant’s standards

Ensure all inventory of food and equipment is accounted for and secured upon closing of kitchen.

Provide coaching, mentorship, and leadership to all cooks, assisting with work, training, and development.

Provide assistance on line daily.

Create work schedules for all kitchen staff and assign work and duties accordingly.

Conduct pre-shift meetings with front stage and back stage – communicating upcoming functions for whole day, products that are out/short, daily features and soup testing.

Maintain composure and professionalism at all times, ensuring kitchen personnel are supported and prepared for peak hours.

Follow proper reporting procedures for accidents and incidents to ensure follow-up and prevention.

Complete departmental filing.

Execute ad-hoc duties as required.