Executive Sous Chef Duties and Responsibilities:

1.   Interacts with guests to obtain feedback on product quality and service levels.

2.   Responds to and handle guest problems and complaints.

3.   Able to make recommendations to the Executive Chef regarding succession planning.

4.   To be aware of all financial budgets and goals. 

5.   To ensure that guests are always receiving an exceptional dining experience representing true value for money.

6.   Ensure that all recipes and product yields are accurately costed and reviewed regularly. 

7.   Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.

8.   Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.

9.   Ensure that associate meals and associate dining services are of a consistently high standard.

10.               Ensure that chefs are always in clean tidy uniforms and are always presentable to be in guest view.

11.               Ensure that all food preparation equipment is being used safely and correctly and that it is cleaned and maintained.

12.               Ensure that all culinary operations manuals are prepared and updated.

13.               Ensure that the Department’s overall operational budgets are strictly adhered to.

14.               Ensure that the culinary department adheres to all company and hotel policies and procedures.

15.               Ensure that a consistent first-class product of the highest quality is achieved and maintained in all culinary areas, whilst adhering to operational deadlines.

16.               Ensure that meetings are well-planned and results-orientated.

17.               Creative menu planning and correct food preparation for each outlet including banquets.

18.               To work in close conjunction with the Food and Beverage Manager and respective & teams, to create a yearly marketing Plan for the outlet.

19.               Ensure that all relevant banquet set-ups are prepared ahead of guests’ arrival and in adherence with hotel standards.

20.               Be aware of new items, which are introduced onto the market, and keep up with the lasted product trends.

21.               To fully understand the market needs and desires of each outlet and ensure that the menus are developed to reflect those needs.

22.               To initiate relevant maintenance reports and work orders supported by the respective follow-up of those items actioned.

23.               To manage associates fairly and take a personal interest in knowing all culinary associates. 

24.               To project a positive and motivated attitude among all associates.

25.               To spend time in the restaurant to ensure that the operation is managed well by the outlet team.

26.               To frequently verify that only the highest quality products are used in food preparation.

27.               Ensure that all food products received at the hotel are of the required standard and quality and that they are stored and rotated correctly.

28.               Responsible for the supervision of all stewards and their activities within the culinary department.

29.               Ensure that weekly work schedules and annual leave planners are administered and filed correctly. 

30.               Ensure that the overall culinary department is motivated and that positive feedback on work performance is given. 

31.               To delegate responsibilities to subordinates as required.

32.               Coach and counsel employees promptly and according to Company policy.

33.               To act as manager on duty for the hotel as scheduled.

34.               To recruit and select a suitable culinary team who can work within a decentralized management philosophy.

35.               Identify strengths and weaknesses and provide timely feedback to the individual.