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Executive Sous Chef

  • Maldives, Asia
  • From $24,000 to $27,000 per annum

Main Duties and Responsibilities 
  • Directs and controls all subordinates to ensure that the daily preparation, cooking and holding routines are completed on time.
  • Oversees the food production standards of all outlets ensuring that they conform to the quality, hygiene and sanitary standards of the Villa Hotels Group.
  • Ensures that HACCP requirements are implemented and followed with diligence in all outlets.
  • Ensure the quality of food, its consistency, and the presentation in all the outlets, ensuring that they conform to standards and meet if not exceed guest expectations.
  • Provides direction and support to the Sous Chef and pastry Chef in their daily duties and responsibilities. 
  • Assists the Sous Chef and Pastry Chef by providing direction and support in the planning of promotional menus. 
  • Assist in the planning and proposal of the annual budget for the kitchen.
  • Assist in controlling the food cost and labour cost through the thorough analysis of the monthly financial reports.
  • Conducts daily walk through checking on production standards, mis-en-plus, cleanliness and hygiene, repair and maintenance, employee grooming and manning levels are in order and takes appropriate action where necessary.
  • To provide supervision of production standards during the stated meal periods, ensuring optimum productivity from each employee. 
  • To exhibit hands-on management, especially during peak production hours. 
  • To promote team work amongst all team members, leading by example.
  • Assist in the preparation of the daily and weekly reports and any other report as directed by the Food and Beverage Director and Executive Chef in a timely manner.
  • Provides timely feedback to the Food and Beverage Director and Executive Chef on any guest’s comments on the buffet selection offered or issues with food quality and production. 
  • Assists in the recruitment and selection of employees for the kitchen.
  • Coaches and motivates all subordinates through effective and efficient methods of communication.
  • Assist in conducting training at the supervisory and line employee levels with a strong follow-through on achieving each training objective.
  • Ensures that effective and efficient communications are an integral part of the kitchen.
  • Ensure attendance at a Fortnightly Operational Meeting.

Occupational Health and Safety Responsibilities

  • Demonstrate Awareness of Occupational Health and Safety policies and procedures and ensure all procedures are conducted safely and within OH&S requirements of RESMAP guidelines and ensure your direct reports do the same. Be aware of duty of care and adhere to Employment Law, occupational health and safety provisions in the employment law, policies and procedures of the company and the worksite.
  • Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly
  • Initiate action to correct a hazardous situation and notify the Manager of potential dangers
  • Log security incidents and accidents in accordance with RESMAP requirements

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