Executive Sous Chef

KEY DUTIES

• Ensuring day to day productivity of all kitchen employees and the full completion of rostered shifts

• Planning, allocating, and evaluating work carried out by teams, individuals and self

• Identifying training needs and direct responsibility for the development and training of the kitchen brigade, and attending training programs for own professional development as requested

• Planning, implementing, monitoring and improving safe and hygienic operations for Resort guests and employees at all times

• Investigating all kitchen accidents and implementing corrective actions to prevent re-occurrence, following consultation with employees and a Human Resources representative

• Ensuring correct food storage practices are being adhered to in order to prevent unnecessary spoilage and cross contamination

• Controlling and analysing quality level of production and presentation of all food items

• Planning and creating innovative menus utilizing fresh tropical produce to provide guests with an unsurpassable dining experience

• Maintaining an up to date standard recipe file for all food items by preparing menus, recipe cards and preparation charts

• Demonstrating firm knowledge of all suppliers and their products, and thorough knowledge of ordering and delivery procedures

• Assisting with the ordering, receiving and checking of food items, ensuring that requested quality and quantity is ordered

• Maintaining stock levels of items used by kitchen brigade allowing shift completion without hindrance or disruption to the guests dining experience

• Conducting month end stocktakes accurately and in a timely manner and updating relevant stock sheets

• Maintaining close control on wastage or over use of products by any member of the kitchen team, and ensuring the correct and tidy storage of all food matter

• Recommending, monitoring and controlling the use, care and cleanliness of all kitchen resources including equipment

• In conjunction with the Executive Sous, developing strategies to maximize revenue and profitability

• Liaising closely with Executive Sous on any changes that may affect normal kitchen routine

• Covering all duties of Executive Chefs absence
• Carrying out other duties as requested by the Executive Chef / Resort General Manager
• Supervision and coordination of Staff Dining Room, cleanliness and quality of product

KEY RESPONSIBILITIES

• Provide regular feedback to employees on performance and teamwork
• Conduct employee performance development reviews as appropriate
• Provide training for all employees on all aspects of the departmental operating procedures
• Maintain an up to date action list and submit monthly to the Resort General Manager when required
• At all times, keeping updated on product knowledge of resort and related activities
• Resolving guest complaints to the guests satisfaction
• Maintaining excellent grooming and hygiene ensuring all grooming standards are met in relation to personal grooming and uniform presentation
• Complying with Resort Fire & Safety policies, initiatives and legislation
• Abiding by all Work Place Health, Safety and Hygiene policies at all times
• Abiding by the guidelines set out in the Employee Handbook
• Carrying out any other duties as directed by the Resort General Manager or Executive Chef

WORKING CONDITIONS:

• Office Space:
• Permanent desk at the Kandima Maldives
• Technological Support (Computer, Landline Phone Connection etc.):
• To be provided with landline phone connection, computer (with internet access and e-mail)

PERFORMANCE STANDARDS:

• Specific financial measures of performance:
• To be agreed at each appraisal
• Specific non-financial measures of performance:
• To be agreed on recruitment and at each appraisal.
• General measures of performance:
• As a senior member of the department, he/she is required to set the highest standards of performance both within his department and as an example for others outside his department.
• Frequency of appraisal:
• Performance to be appraised bi-annually
• Appraiser:
• To be appraised by the Executive Chef

This is not an exhaustive list of responsibility; it is only an indication of the duties and responsibilities expected from you. You could be subject to any other duty and responsibility by the management as and when required.