Job Description

Overall Job Purpose: The Executive Sous Chef assists in the direction and oversight of the culinary operations in the western section. He/she is responsible for the high standard preparation and production of all meals, food quality and presentation, compliance with all safety and sanitation standards and regulations, team member productivity and performance, implementation of policies and procedures, cost control and overall profitability.

Key Responsibilities

• Manage day-to-day kitchen activities, plan and assign work within Western section and assists the Executive Chef in achieving maximum productivity
• Control and ensure that expenses, purchases, and requisitions are within budget limits
• Ensuring that all food items are prepared in accordance to the recipe cards, maintaining portion control and minimizing wastage.
• Ensuring that food stock levels within food preparation areas are of sufficient quantity and quality (adhering to club\xe2\x80\x99s storage and rotation policy) in relevance to the club\xe2\x80\x99s occupancy and function forecast.
• Ensuring proper handling and storage of all food items in accordance with Club\xe2\x80\x99s standards and sanitation / health regulations
• Maintains consistency of first-class food quality in all areas of the food productions.
• The implementation, physical organization and preparation of new items and menus.
• Ensuring that all relevant banquet set-ups are prepared ahead of guest\xe2\x80\x99s arrival and in adherence with club standards
• Manage weekly work schedules and annual leave plan
• Monitors and led the preparation of staff meals for employees
• Lead, guide, train and motivate the culinary team.
• Supervision of all stewards and their activities within the food preparation areas.
• Review existing work processes and procedures, propose to management and plan continuous improvement activities within the team
• Assist to monitor team\'s compliance with the organisation\'s Workplace Safety and Health (WSH) policies and procedures, food waste management & hygiene standards
  

• Possess valid Food & Hygiene Certification
• Diploma or certificate in culinary arts.
• Minimum 8 years of experience as a chef, with at least 2 years of experience as an Executive Sous Chef in a full service Hotel / Club
• Possess creativity and passion to keep up to date with the latest culinary trends.
• Excellent communication and interpersonal skills.
• Possess the ability to work with people across all demographics and culture.
• Enjoy interacting with guests, employees and third parties.
• Self-motivator and driver.
• Good command of English (reading and writing).