Minor International

Publiée

Executive Sous Chef

À propos du poste

Company Description

Contemporary, relaxed and imaginative. Be it a leisurely family break or romantic escape, AVANI Hotels & Resorts provides the right space for guests who value the details that matter.

Job Description

Planning and Organising:

To work with the Executive Chef in completing the Food & Beverage department input into the overall hotel strategic plans.
The Exc. Sous-Chef works closely with Receiving and Storeroom. Has to make sure that received goods are of the quality and quantity required. Should be constantly alert of new products with may improve food quality, or lower food cost, or both.
Is in charge together with the Executive Chef to supervise food testing, food presentations and food samplings in all phases. Thereafter, he can establish the correct recipes.
Supervises and controls the staff Cafeteria, to insure proper display and holding and sufficient supplies and follow through on rotation menu cycle.
Recommends promotions, transfers of staff to various outlets, as well as disciplinary actions, subject to the Executive Chef’s approval.
Monitors vacation leave and Public Holidays of entire staff. Keeps a record of staff sick leaves for Chef’s review.

Operations and Product Quality

Analyse local-market needs and trends, and support the definition of the hotel’s overall Food & Beverage offering.
Constantly checks the quality of food prepared with regards to taste and temperature. Assures freshness and use of correct ingredients
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.
Takes full charge of portion control, established portion sizes and tries to minimize waste and spoilage. Prevents the use of spoiled or contaminated products in any phase of food preparation.
Implement procedures to minimize 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 Minor Hotels/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 staff 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 staff 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.
Ensures that all staff are at all times in proper uniform- hat, jacket, trousers, apron, side towel, socks and suitable shoes. Assures that all kitchen associates follow personal-grooming rules - neat and short hair, clean hands and short cut finger nails.
Assures that staff washes and sanitizes their hands and working tools before starting their work or changing work assignments or area. Insists that working areas, working tables and working utensils such as carving boards, slicers, mixers, blenders, cutters, pots and pans etc. are cleaned and sanitized before, during and after use.
Keeps control of the refrigerators and deep freezers by using the temperature control chart. Ceiling, walls, floors, as well as shelving’s, must be clean and sanitized. Food items must be stored to Government Health Department regulations as well as ready to eat food above raw foods, glass on the lower shelf.
Check drawers, undercounted refrigerators and reach-in refrigerators to assure that they are clean and sanitized and the contents are always fresh and fit for service.
Ensures the date and labeling SOP is in place and followed.
Works closely with the Chief Steward or his Assistant and monitors that exhaust hoods, stoves, ovens, salamanders, deep freezers, steamers, filters, boiling pans, Bain-marie, hot and cold cabinets are spotless, cleaned and sanitized on a daily basis.
Takes full charge of the kitchen whenever the Executive Chef is not around. Is aware of all house rules and not only abbeys them but assists to enforce them. He conducts himself in such manner as to encourage fellow associates to do likewise.

Qualifications

• College degree in Hotel Management or related culinary degree
• At least 3 years of industry and culinary management experience
• Previous experience training team members in large quantity food preparation.
• Excellent knowledge of quality food operations.
• Passion for leadership and teamwork
• Eye for detail to achieve operational excellence
• Excellent guest service skills