Executive Sous Chef

Sofitel Al Hamra Beach Resort

• To assist in ensuring that each Food & Beverage outlet and banquet is managed successfully as an independent profit center.
• To assist in performance appraisals when necessary.
• To assist in ensuring that each outlet is managed by a Management Team (Chef de Cuisine) who are totally accountable for their profitability.
• To set, in close conjunction with each Chef de Cuisine, Annual Operating Targets, which will form part of the Hotel’s Annual Business Plan
• To monitor all costs and recommend measures to control them.  To establish an integrated cost management plan.
• To ensure that the Department Operational Budget is strictly adhered to.
• To monitor all costs and recommend / institute measures to control them.
• To review monthly forecasts and schedule resources accordingly.
• To ensure that all the outlets and banquet are managed efficiently according to the established concept statements and adhere to company and hotel policies & procedures and all standards.
• To assist in the implementation of a flexible Heartists base. To allocate Heartists over the division based on established business productivity.
• To assign responsibilities to subordinates and to check their performance periodically.
• Represent the Kitchen Department in absence of the Director of Culinary.
• To support Heartists needs in other Divisions based on the hotel priorities and anticipated business levels.
• To monitor service and Food & Beverage standards in all outlets and banquets. 
• To work with the different Outlet Managers, Banquet Manager and respective Chefs de Cuisine to take corrective action when and where necessary.
• To establish, implement and control performance standards for the Stewarding Operation in Kitchens, Restaurants and Bars.
• Ensures that all food preparation and presentation and kitchen sanitation practices meet with hotel standards and local legislations.
• Ensure that all the brigade follow the HACCP regulations and monitor regulations.
• To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations.
• To work closely with Hygiene Officer in implementing all hygiene and safety procedures.