AX Hotels are looking for an Executive Sous Chef. The selected candidate will assist the Outlet Head Chef, oversee all aspects of the kitchen operation and guide the kitchen brigade as needed.
Coordinate functions and activities with the Food and Beverage and Events departments.
Provide functional assistance and direction to the kitchen operation as assigned.
Assist the Executive Chef in supervising the functioning of the overall kitchen employees, facilities, and costs to ensure the maximum departmental profit is achieved.
Assist the Executive Chef in controlling and analysing the quality levels of production and presentation including the staff canteen.
Assist the Executive Chef in controlling and analysing the cleanliness, sanitation and hygiene.
Assist the Executive Chef in the production, preparation and presentation of all food items to ensure the highest quality at all times.
Establish and maintains effective employee relations and interdepartmental working relationships.
Conduct under the guidance of the Outlet Head Chef, such functions as interviewing, hiring, performance appraisal, coaching, counseling, and suspension if necessary to ensure appropriate staffing and productivity.
Assist in liaising with the Purchasing department in determining the minimum food par stocks.
Ensure the completion of the market list in accordance with quality and quantity standards.
Inspect all perishable food items received.
Graduate courses in cooking and HACCP
Minimum of 3 years working experience as chef in an a la carte setting
Ability to manage and control other members of kitchen staff
Ability to direct and plan food preparation
Readiness to discipline any under-performing kitchen staff
Ability to provide consistent food quality
Must be computer literate and able to use Microsoft tools
Must have previous a la carte experience of at least 3 years in a continental kitchen; proven track record of leading a team
Interested candidates are requested to send a detailed CV to email@example.com
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