Executive Sous Chef

Primary ResponsibilitiesBusiness PerformanceSet periodical budget & forecastAnalyze monthly P&L and month-end reports, identify deviation from business plan goalsParticipate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the department.OperationDevelop and update departmental SOP Manual, detailing standards of performance, Policies and Procedures and service standards pertinent to the efficient operation of the kitchen in accordance to Hotel’s policies, standards and municipality requirementsWork with Senior Culinary team and is responsible for the team to develop new menus and product development supported by detailed analysis and accurate costingSupervise Senior Culinary team to run their kitchens at high quality level whilst maintaining acceptable food costOversee the planning and implementation of effective food promotionsWork closely with Executive Steward to ensure that kitchen areas are kept clean and orderly.  Manage organization and cleanliness of departmental areas by conducting weekly walk throughEnsure that high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) are adhered to in the departmentMonitor food standards in each Outlet and BanquetEnsure that all departmental reports, schedules, standard recipes, menus, food presentation photographs and correspondences are completed in an accurate and timely mannerIdentify market needs and trends in terms of food menus for both hotel guests and the local marketMonitor and analyse menus and products of competitive restaurants and other hotels' Banquet DepartmentsInteract with management of other departments within areas of responsibility to foster and maintain effective working relations with themMeet and interact with representatives of the local community and potential guests as requiredTeam ManagementMotivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organizationInterview, select and recruit Senior Culinary team membersIdentify and develop team members with potentialConduct performance review with the teamDevelop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the businessPrepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of servicePrepare payroll and gratuity reportsConduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communicationOther ResponsibilitiesMaintain complete knowledge of all F&B services, contents & preparation methods, outlets and hotel services/featuresApply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)Be well versed in hotel fire & life safety/emergency proceduresAttend all briefings, meetings and trainings as assigned by managementMaintain a high standard of personal appearance and hygiene at all time.Perform other reasonable duties assigned by the assigned by the Management of the Hotel