Executive Sous Chef - Banquet

JOB ROLE

Assist in leading & managing all culinary activities within the central production unit , ensuring compliance with set standards in quality, hygiene, productivity & guest satisfaction. Promote cross-sectional effective communication with positive team spirit. Lead product improvement initiatives for smooth facility operation.

JOB RESPONSIBILITIES

• Ensure food produced is of sufficient quality & quantity to deliver customer satisfaction as judged by meal tasting panels & statistical analysis of customer feedback
• Ensure KPI targets on food cost percentage are achieved & waste management is controlled throughout the product life cycle
• Monitor the work processes of direct & indirect reports ensuring maximum productivity & coordination of production across the kitchen.
• Liaise with the EHS department to ensure levels of food hygiene in the kitchen area at least met or exceed regulatory & customer requirements
• Ensure that the resources of the kitchen are utilized in a way that supports the development of the catering facility to achieve any additional revenue streams
• Promote on-the-job training & coaching of all subordinates with a focus on the improvement of relevant culinary skills to enhance customer satisfaction levels
• Coordinate with relevant departments & kitchen section to ensure effective communication & support of logistical structure in delivery of end product
• Participate in culinary workshops & presentations to existing & potential customers
• Assist the production director to manage productivity to meet growth in line with budget KPI targets
• Ensure KPI targets on food cost percentage are achieved & waste management is controlled throughout the product life cycle
• Assist the culinary excellent & development team to maintain accurate recipe data to allow precise costing calculations & ensure approved recipes are followed throughout the catering facility

• Detailed orientated with good English communication skills and ability to coach & train staff in culinary arts.
• Consistently aware of the latest trends in the culinary world & new kitchen technologies
• Relative experience mainly in Banquet section. 
• Minimum 04 years of international experience in 5-star hotels and/or catering establishments.

• Contact: Israa El-Masry
• Reference: CatererGlobal
• Job ID: 99716824