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Executive Sous Chef - Crowne Plaza Kuwait Al Thuraya City

Kuwait City

Full job details

Recruiter
Crowne Plaza Hotels & Resorts - Middle East & Africa
Posted
07/09/2016
Ref
KUW001421
Location
Kuwait City
Job Type
Food & Beverage
Sector
Hotel
Job Level
Management
 

Job
Overview

Under
the general guidance and supervision of the executive chef, and within the
limits of established hotel policies, procedures and food and beverage manual,
assists in overseeing and directing all aspects of the kitchen operations. To
assist the Executive Chef in his duties to ensure that all food is served
according to pre-determined methods of cooking and plating instructions. 

At Crowne Plaza®, we want our guests
to feel able to do their best, achieve their goals and be recognized for their
success.


Duties
and Responsibilities

  • In
    conjunction with the Executive Chef and Executive Sous Chef plans
    activities, promotions and menu implementations according to the annual
    marketing plans.

  • Ensures
    that all designated action points from daily briefings or monthly
    operational meetings are being followed by the individual s concerned.
  • Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
  • Assists the Executive Chef in compiling the annual marketing plans and budgets.
  • Ensures disciplinary and grievance procedures
    are adhered to and followed
  • Be constantly aware of customers’ expectations,
    which are adhered to and followed
  • Be responsible for and accountable for the
    overall food cost as well as kitchen supplies, kitchen energy costs and kitchen
    utensils in the assigned section
  • Find ways to improve the efficiency of the
    operations which will benefit our clients
  • Assist the Executive Chef in improving the food
    cost through strategic purchasing, without negatively affecting predetermined
    quality standards
  • Constantly strive to reduce energy consumption
    within the kitchen
  • Checks the outlet operation during all service
    periods taking necessary action to correct any deviation from quality standards
  • Conduct weekly equipment maintenance checks and
    stewarding cleanliness issues & follows up on deficiencies in a timely
    manner
  • Plans, coordinates and supervises all menu
    implementations in a timely manner with recipes, photographs & staff
    training
  • Foster positive thinking and motivation with
    peers & subordinates by giving active assistance on more efficient ways of
    running the kitchens
  • Assist in the preparation and control of daily
    and weekly market lists
  • Conducts daily outlet tours to observe
    operational standards and difficulties and follow them up with the Executive
    Chef
  • Prepare weekly work schedule for his
    subordinates
  • Create and develop new dishes and recipes by
    keeping up with the latest market trends
  • Be fully responsible for the labor budget of the
    kitchen department
  • Co-operate with the company to achieve
    compliance with FLS legislation
  • Take moral and legal responsibility for
    conducting themselves in their work so they do not expose themselves or others
    to risk
  • Read, understand, and implement the relevant
    sections of the FLS Policy
  • Sign the Employees' Declaration having read and
    understood the relevant sections of the FLS
  • Make careful use of safety equipment, such as gloves,
    goggles, aprons, overalls, shoes, and so on
  • Return safety equipment to its designated
    storage area after use, and reporting any equipment damage to the supervisor
  • Take reasonable care when storing, handling, and
    using chemicals and dangerous substances, lifting and carrying, and using or
    cleaning dangerous work equipment, including machines
  • Not undertake any activity which compromises
    their personal FLS, or the FLS of others
  • Report all accidents, dangerous occurrences, or
    hazards, no matter how minor, to the supervisor or Heads of Department








  • Qualifications and Requirements:

    • Hotel Management course/education
    • Previous work experience in hotel/in this position
    • Execellent background in banquet operation
    • Must be able to communicate in primary language (English), team player, accountable, responsible and maintaining quality of work place at all times


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