Catering Executive Sous Chef

_Job Summary_

The Executive Sous Chef is to assist the Executive Chef in managing all aspects of kitchen operations and culinary activities within a food establishment.

They play a crucial role in maintaining high standards of food quality, presentation, and consistency.

Additionally, Executive Sous Chefs oversee kitchen staff, delegate tasks, and ensure smooth workflow and coordination during service hours.

They may also assist in menu planning, recipe development, and inventory management, contributing to the creation of innovative and profitable menu offerings.

_Job Responsibilities 1_

Assist the Executive Chef in planning and directing all culinary activities, ensuring adherence to the restaurant's standards of quality and excellence.

Oversee the day-to-day operations of the kitchen, including food preparation, cooking, and plating, to meet service requirements and guest expectations.

Supervise kitchen staff, including chefs, cooks, and other kitchen personnel, providing guidance, training, and support as needed.

Collaborate with the Executive Chef in menu development, recipe creation, and food costing, ensuring profitability and alignment with culinary trends and customer preferences.

Monitor inventory levels of food and supplies, and assist in ordering and procurement to maintain adequate stock levels and minimize waste.

Ensure compliance with food safety and sanitation regulations, conducting regular inspections and implementing corrective measures as necessary.

Lead by example in maintaining cleanliness, organization, and efficiency in the kitchen, setting high standards for hygiene and food handling practices.

Assist in scheduling kitchen staff, optimizing labor costs while ensuring sufficient staffing levels to meet operational needs.

Foster a positive and collaborative work environment, promoting teamwork, communication, and mutual respect among kitchen staff.

Represent the culinary team in meetings, events, and interactions with other departments, demonstrating professionalism and commitment to culinary excellence.

_Job Responsibilities 2_ Additional Responsibilities 3 _Job Knowledge & Skills_

Proficient in a wide range of cooking techniques, cuisines, and food preparation methods to oversee kitchen operations effectively.

Strong leadership and management skills to supervise kitchen staff, delegate tasks, and maintain a cohesive team environment.

Excellent organizational skills to prioritize tasks, manage kitchen workflow efficiently, and ensure timely food production.

Keen attention to detail to maintain high standards of food quality, presentation, and consistency.

Ability to work well under pressure, adapt to changing priorities, and problem-solve effectively in a fast-paced kitchen environment.

_Job Experience_

Minimum 8 year(s) working experience, 5 year(s) relevant working experience, 2 year (s) GCC is a plus

_Competencies_ AgilityAI FluencyBuild High-Performing TeamsCulinary Arts Best Practices L3LeadershipMenu Costing L3Nouvelle Cuisine L3Provide DirectionQualityQuality Management L3ResilienceRestaurant Themes L3 _Education_ Bachelor's Degree in Culinary Arts or any related field