Executive Sous Chef

C) Basic Function

To assist Executive Chef to implement and maintain the kitchen and stewarding policy and ensure it’s proper, efficient and profitable functioning through an effective management system to defined and recognized standards.

D) Scope of The Position

The Executive Sous Chef reports to the Executive Chef and is responsible for ensuring the implementation and maintenance of the company’s Hygiene and food quality policies especially with regard to the continual improvement process.

E) Responsibilities

Planning

• Plans with the chef de cuisine on manning and food delivery during events.
• Plans with the chef de cuisine on food cost and purchases on marketlist.
• Plans with the chef de cuisine on conduct training for all team members.
• Plans with the chef de cuisine on controls with regards with wastages, labour cost, food production, menus, layout during events and food flows.
• Plans for weekly meeting with chef de cuisine and the team.
• Plans for weekly walk-about with the chef de cuisine, hygiene manager and chief steward.
• Plans with chef de cuisine on international and domestic competition participation.
• Plans with executive chef and liaises with chef de cuisine on potential candidate for overseas exposure.
• Plans on conducting training for chef de cuisine and section chefs on latest menus and proposal techniques.
• Plans closely with executive chef and chef de cuisine on the smooth running of the kitchen operations.
• Plans on attending the 2 weeks forecast operation meeting.
• Plans for menus as per the requirements of the sales team and client.
• Plans with executive chef and chef de cuisine to assume responsibility in his absence.
• Plans on achieving departmental objectives and targets.
• Plan the day to day management of BMS risks relevant to the department’s activities and the achievement of BMS objectives and targets.