Executive Sous Chef

[{{ $ctrl._job.status.name | translate}}] Executive Sous Chef
Rosewood Beijing Beijing

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Job description

Job Title: Executive Sous Chef

Education: Bachelor's Degree

Location: Rosewood Beijing - Beijing, BJ CN (Primary)

Career Level: Department Head A

Category: Culinary

Job Type: Full-time

Compensation Currency: --

Job Description: To be responsible for the proper efficiency and profitable functioning of the kitchen outlets Ensuring that functions provided are of the highest food quality consistent with cost control and profitability margins. All work is carried out in line with the hotel’s guidelines, the departmental business plan and Hotel corporate guidelines and service concepts.
To function as a production manager overseeing the production of food and guest service and to assist each outlet Chef de Cuisine in the preparation of menus, which meet the market needs. To assist with training and developing culinary employees in all areas. To co-ordinate between purchasing cost controller and the chefs de cuisine.
Essential Duties and Responsibilities
•Schedules working hours of all kitchen staff with Executive Chef, taking into consideration the volume of expected business.  Arranges extra staff during high volume of business if warranted by unexpected business or dismisses them earlier if business is slow.
•Assigns in details, specific duties to chef de cuisine or subordinates and instructs them in their work.  (Checks the work and makes sure all orders are carried out at specification)
•Insists on personal cleanliness and proper discipline of all employees at all times
•To be responsible for the quality of all food prepared in the kitchen under supervision. Checks constantly for its taste, temperature and visual appearance.  Makes sure that all dishes are uniformed and that established portion sizes are adhered to.  (Tastes all food being prepared and insists on top quality.)
•Coordinates closely with the Executive Chef in determining quality and quantity of food products to be purchased and prepared.  Keeps a close watch over all material used with a view of eliminating waste and spoilage, especially meat, fish, products.
•Discusses with the Executive Chef and recommends menu price adjustments when necessary.  Determines prices of unlisted food items in conjunction with Executive Chef and Executive Assistant F&B Manager
•Checks maintenance of all equipment located in the areas under kitchen supervision.  Makes every attempt to prevent damages or losses of equipment.  (Instructs staff on how to use the kitchen equipment correctly).
•Prevents the use of spoiled or contained products in the food preparation area and prevent employees who are ill or suffering from infection in taking part of the preparation or Food Handling
•To be constantly alert for new food products on the market which may overall improve the kitchen operation
•To be aware of all house rules and to assist in enforcing them.
•Maintains a friendly, neat and pleasant image at all time.  Always wears a clean and tidy uniform and sets a standard for all other chefs
•To be responsible for the daily order of food products and all internal kitchen transfers.
•To be familiar with the emergency procedure of the hotel.
•Performs other duties as assigned by the immediate Supervisor (Executive Chef)
•Conducts daily briefing and de-briefing in the absence of the Department Head.
•Communicates effectively with guests, subordinates, immediate supervisors and other section heads.
•Manages time effectively by meeting deadlines on time.
•Administers personnel action on leaves & overtime requests, disciplinary actions and commendation.
•Identifies and solves problems in a professional manner.
•Acknowledges and screens daily work schedule.
•Proposes an effective duty to ensure sufficiency of manpower in accordance to volume of business
•To be a good sales person to promote hotel’s image and businesses.
•Coaches and counsels all staff when applicable.
•Evaluates objectively the performance or related staff.
•Motivates staff to grow within the company.
•Develops himself to be better manager at all times.
•Directs and supervises activities of the staff.
•Interacts with clients, guests, government officials, supplies, and other important individual in the community in promoting the hotel.
Other Standard Responsibilities
•Reporting of issues to the EC as they arise
•Completion of Progress Training & participation in progress related activities
•Support the departmental objectives and year KPI
•Diligence in prevention of wastage
•Attendance at departmental meetings

Job Requirements: •General skills: must have full knowledge of cooking and presentation of food for all departments in the kitchen, full knowledge of sanitation requirements in food handling, must possess a strong leadership, training techniques, proper communication, and organizational skills.
•Technical skills: knows and understands the job description of all positions in his department, knows and understands policies relating to his department and others, Recognizes good quality products and presentation, Checks and improves all service standards established by the company, supervises staff activities to maximize revenue and minimized costs. Provides assistance to the staff when required during the peak period. Manages wastes by reducing and recycle the easts, changes staff behavior to carefully use all resources.
•Education: high school graduate and culinary school training.
•Language: required to have good English when it comes into understanding, speaking, and writing.
•Physical Requirements: must be able to exert physical effort in transporting  pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.
•Licenses & Certifications: none required
Minimum TEN Years’ of experience in kitchen 5 star hotel covering all aspects of cooking.


See description

Job type
Chaoyang Qu, China
F&B other
Starting in
As soon as possible

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