Jr Executive Sous Chef

20 Jan 2017
01 Mar 2017
Job Level


  • Operationally responsible for all A-La-Carte kitchens
  • Point of contact for all outlet chefs under his responsibility for operational issues.
  • Implements concepts set in place by Executive Chef by working alongside Outlet Chefs until the point of completion.
  • Develops product and ensures outlets are up to date and modern in their product delivery
  • Proposes more efficient ways for Chef de Cuisines to maximise productivity and use of products.
  • Ability to run the operation during the absence of Executive Chef.
  • Controls food cost in all outlets under his responsibility.
  • The ability to plan and develop menus for those outlets under your responsibility considering factors such as product availability, service cost, marketing conditions, number to be served, etc
  • Ensure outlet chefs follow correct preparation and presentation methods for all food items prepared.
  • Creates and implements recipe cards and SOP's in outlets under your responsibility and ensures they are followed by Outlet Chefs
  • The ability to evaluate and amend where necessary employee work schedules to reflect operating forecasts and to keep within budgeted figures.
  • Acts as the culinary trainer in the department.
  • The ability to hire, train, discipline, supervise and organise all kitchen personnel on a regular basis.
  • The ability to complete and provide performance evaluations for all outlet chefs alongside Executive Chef.
  • Holds daily briefings in all outlets under his responsibility to improve and streamline communication between senior and junior level.
  • The ability to treat employees at every level fairly and consistently to achieve high morale and minimum turnover.
  • Ensure that hygiene standards as met at all times in all A la carte kitchens.
  • Supervise the maintenance and cleanliness of all food preparation equipment.
  • Ensures work environments are safe for employees and liaises with concerned departments as and when necessary.
  • Develops an awareness of the importance of food preparation and quality for all team members in the department.
  • The ability to monitor and review food presentations and make suggestions for needed changes to direct superior.
  • The ability to communicate with Executive Chef on a regular basis and engage in constructive discussion as and when required.
  • The ability to perform other tasks or projects as assigned by hotel management and staff.