Arabic Executive Sous Chef
Posted 99 days ago
Posted 99 days ago
Our Client is a Resort & Spa, proud member of Leading Hotels of the World, is currently looking for an experienced Arabic Executive Sous Chef for its upcoming Luxury Resort.
The Arabic Executive Sous Chef is responsible to assist the Culinary Director for overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.
Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Also Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced.
Interacts with guests to obtain feedback on product quality and service levels.
Responds to and handles guest problems and complaints.
Able to make recommendations to the Culinary Director regarding succession planning.
To be aware of all financial budgets and goals.
To ensure that guests are always receiving an exceptional dining experience representing true value for money.
Ensure that all recipes and product yields are accurately costed and reviewed regularly.
Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.
Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
Ensure that associate meals and associate dining services are of a consistently high standard.
Ensure that all food preparation equipment is being used safety and correctly and that it is cleaned and maintained.
Ensure that all culinary operations manuals are prepared and updated.
Ensure that the Department’s overall operational budgets are strictly adhered too.
Ensure that the culinary department adheres to all company and hotel policies and procedures.
Ensure that a consistent first class product of the highest quality is achieved and maintained in all culinary areas, whilst adhering to operational deadlines.
Ensure that meetings are well planned and results-orientated.
Creative menu planning and correct food preparation for each outlets including banquets.
To work in close conjunction with the Food and Beverage Manager and respective & teams, to create a yearly marketing Plan for the outlet.
Ensure that all relevant banquet set-ups are prepared ahead of guest’s arrival and in adherence with hotel standards.
Be aware of new items, which are introduced onto the market and keep up with the lasted product trends.
To fully understand the market needs and desires for each outlet and ensure that the menus are developed to reflect those needs.
At least 10 years’ experience in Culinary with 2 years in a senior management position.