Executive Sous Chef

Scope And General Purpose Of Job

Overall ensure and guarantee a smooth and organized kitchen operation. Assist where necessary to ensure optimum service to guests. The Job incumbent works in line with the hotels guidelines and business plan, and Wyndham Corporate policies and procedures, and according to local requirements and regulations.

Key Responsibilities

• Develops standardized methodologies and recipes for cycle menu for consistency and efficiency.
• Determines production schedules and staff requirements necessary to ensure timely delivery of services.
• Estimates amounts and costs of required supplies, such as food and ingredients.
• Inspects supplies, equipment, and work areas to ensure conformance to established standards.
• Notifies superior of any special guest requests / queries.
• Instructs cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
• Monitors sanitation practices to ensure that employees follow standards and regulations.
• Order or requisition food and other supplies needed to ensure efficient operation.
• Analyses recipes to assign prices to menu items, based on food, labor, and overhead costs.
• Arranges for equipment purchases and repairs.
• Meets with customers to discuss menus for special occasions such as weddings, parties, and banquets.
• Meets guests’ needs by suggestive selling of menu to fit in with their circumstances.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Collaborates with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Checks the quantity and quality of received products.
• Records production and operational data on specified forms.
• Plans, directs, and supervises the food preparation and cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain or hotel.
• Undertakes additional duties assigned by the Executive Chef.

CosT CONTROL AND PROFITABILITY

LAWS, REGULATIONS & POLICIES

ASSOCIATE RELATIONS

HEALTH & SAFETY

MISCELLANEOUS

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