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Executive Sous Chef

  • Seychelles, Africa
  • Relocation, accomodation, meal, medical care

Savoy Seychelles Resort & Spa was newly built from the ground up in 2014. The Resort offers spacious guest rooms and suites ranging from 51 up to 270 square meters, several restaurants and bars, Banqueting area, a modern spa & fitness center with Russian sauna, a tennis court and as well as the largest swimming pool in Seychelles with an area of 700 square meters.

Savoy Seychelles Resort & Spa is located on the northwest coast of Mahe, the largest island of the archipelago, on the famous Beau Vallon beach, which stretches for several kilometers along the Beau Vallon bay.

We are in search of an experienced Executive Sous Chef (Continental food specialty).

Scope of position:

To perform F&B food preparation servicesas per Departmental SOPs.

Main responsibilities:

·Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.

·Assists Executive Chef with all kitchen operations.

·Performs all duties of kitchen managers and associates as necessary.

·Recognizes superior quality products, presentations and flavor.

·Maintains purchasing, receiving and food storage standards.

·Ensures compliance with food handling and sanitation standards.

·Ensures compliance with all local, state and federal (OSHA, ASI andHealth Department) regulations.

·Calculates accurate theoretical and weighted food costs.

·Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.

·Coordinates banquet production with Banquet Chef.

·Supports procedures for food & beverage portion and waste controls.

·Assists in maintaining associate cafeteria operation and food quality standards.

·Follows proper handling and right temperature of all food products.

·Helps the Executive Chef research and test new food products in conjunction with company initiatives.

·Assists the Executive Chef with maintaining all standard recipes

·Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes.

·Operates and maintains all department equipment and reports malfunctions.

·Assists with an effective kitchen equipment repair and maintenance program.

·Orders associate uniforms according to budget and ensures uniforms are properly inventoried and maintained.

·Purchases appropriate supplies and manage inventories according to budget

·Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

·Interacts with guests/customers, community, Company representatives, vendors as needed.

·Trains associates in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.

·Effectively investigates, reports and follows-up on associate accidents.

Requirements:

- Chef de cuisine in 5 star hotels with 3 to 5 years’ experience ready to move to executive position;

- Food and Beverage culinary management experience with demonstrated leadership

·Extensive knowledge of food handling and sanitation standards

·Knowledge of menu composition

·Understanding of purchasing and maintenance of kitchen equipment

·Understanding of Restaurant, Bar/Lounge, Room Service and Catering operational procedures

·Effective decision making skills

·Strong problem-solving skills

·Financial management skills e.g., ability to understand P&L statements, manage operating budgets, forecasting and scheduling

·Ability to acquire and maintain relationships e.g., associates, customers, vendors

·Strong customer and associate relation skills

·Knowledge of overall hotel operations as they affect kitchen and related areas

·Effective influence skills

·Ability to effectively manage labor productivity

·Good presentation and platform skills

·Good communication skills (verbal, listening, writing)

·Strong organization skills

·Ability to use standard software applications and hotel systems

·Effective conflict management skills

·Knowledge of purchasing, inventory controls, supplies and equipment

Education or Certification

·High School Diploma or equivalent required; Bachelor’s Degree preferred

·Culinary Education preferred

·Certifications as required to comply with local and state codes

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