Executive Sous Chef

JOB PURPOSE: Work with the Line Manager on managing the food production and quality improvement; ensure ISO22000: 2005 food safety management standards/ HACCP are implemented and followed at all times in all working areas, oversight all aspects pertaining to the control of food production cost, monitor regular standards of food production to ensure highest level of food quality in all kitchens, assist in designing, implementing and overseeing special events and special food promotions. ACCOUNTABILITIES: Operational Manage and execute food production activities for entire department by overseeing day to day productions which includes menu planning and menu preparation. Create and develop new recipe in line with customer demands and sales trends, concepts, plan proper food rotation to ensure QDF food offer are innovative and fresh. Coordinate with Sous Chef to update and verify work assignment for kitchen team as per specific sections to ensure all food production is covered accordingly. Conduct internal production audit with the help of Sous Chef to ensure all the production areas (including chillers, freezers, storage areas, decanting rooms) are always maintained clean and tidy and submit the report to the Line Manager. Complete daily market lists to ensure right quality/ quantity food ordering to support food production while maintaining budgeted costs. Assist the Manager Culinary Operations and Quality Assurance with menu preparation, create and test recipes, techniques for food preparation and presentation which ensuring consistent high quality, minimize food costs, and exercise portion control. Maintain product consistency by conducting inspections of seasoning, portion, and appearance of food in order to minimize waste and maximize quality. Maintain and monitor hygiene, health and safety standards and monitor that HACCP (Hazard Analysis and Critical Control Point) principles are adhered to and recorded. Prepare month end reports summarizing food production activities, staff performance against set KPIs, departmental cost, training, health and safety. Make sure that the food is produced in a very attractive way with attention to detail, taste and well-textured while corresponding with menus, ensuring food temperatures always meet safety standards. Conduct quality audit randomely with a minimum of 3 sessions a week as per Chef Table process. Ensure that Marche buffet and delay passenger meals are checked on each shift by duty chef during the table tasting process. Maintain reports of incidents and accidents that happen in the production sections are reported to Line Manager or higher management immediately and relevant forms are filled up for recoding purposes. Lead food safety and disciplinary investigation as needed. Perform other department duties related to his/her position as directed by the Head of the Department. Purchasing and Stores Liaise and monitor stock control and inventory with Storekeeper to ensure availability of products in timely manner as per production plan. Monitor storage utilization to ensure efficiencies. Evaluate products to assure that quality, price and related goods are consistently met as business requirements. Work with QACC and other subsidiaries to assist purchasing team to search and initiate new product as in line with company rules and regulations. Assist in increasing sales by maximising profitability while reducing costs through well managed purchasing and use of ingredients and preparation. **Qualifications**: Essential - Professional cooking certification / Diploma / Degree/ Hotel Management / Catering Vocational Diploma - Food Safety Level 3/4. - Holding the position of Executive Sous Chef in reputed international Brand (no promoting or demoting from current position). Preferred - 5 star International Experience. - Proven track record as chef in Charge for award winning restaurant. - Experience in quality control, menu and recipe development, production planning. Evaluation Ref: 11665/2020 QRG - Human Resources v.16 - 2020 Page 3 of 4 - HACCP Certification experience. - Proven track record as chef competitor for culinary Competition. Job Specific Skills: Essential - Specialized in contemporary international cuisine. - Proven track record of cost control including food, equipment, labour and wastage to meet the goals and the department’s financial goals. - Ability to work well under pressure in a fast paced environment. - Well spoken and written English. - Aware of latest culinary trends and implementation. - Able to hire and train kitchen staff - Enforce all food safety policies and procedures - Collaborate with Line Manager on menu development - Managerial skills - Ability to delegate work, set clear direction and manage workflow. Strong mentoring and coaching skills. Ability to train and develop subordinate's skills. Ability to foster teamwork among team members.