Executive Sous Chef (Bếp phó điều hành)

Essential duties and responsibilities - (Key activities)
- Supervise kitchen preparation shift operations and ensure compliance with all Food & Beverage Standards, Policies and Procedures.
- Perform all duties of kitchen associates as required.
- Recognize superior quality products, presentations and flavor.
- Maintain food preparation handling and correct storage standards.
- Maintain purchasing, receiving and food storage standards.
- Purchase appropriate supplies and manage inventories according to Budget.
Other standard responsibilities
- Comply to the company policies.
- Work within all pre-set budgetary limits.
- Take on other tasks in addition of the ones stated, in a reasonable framework.
- Develop and update policies and manuals, as related to the division/department, for implementation in the field, while ensuring compliance to the same for consistency across the group.
- Actively participate in and leads recruitment and talent development for the division/department, to meet both current and future needs
- Model the company's culture, vision, mission and core values at all times
- Ensure compliance with all local, state and federal (Health Department) regulations.
- Support procedures for Food & Beverage portion control and waste
- Focus in all Food Safety Management System (FSMS) requirements
- Know and implement Hygiene and Safety Standards.
- Operate and maintain all department equipment and reports malfunctions.
- Ensure all managers and associates follow all job safety regulations and all hazards are reported to Security Department and Engineering Department.
- Effectively investigate, report and follow-up on associate accidents.
- Conduct a preventative maintenance inspection on a monthly basis, report and work with engineering.
- Purchase appropriate supplies and manage inventories according to Budget.
- Order associate uniforms according to Budget and ensures uniforms are properly inventoried and maintained and ensure all grooming standards are maintained.
- Visit hotel competitors each month involving supervisors as well.
- Participate in training staff on menu items including ingredients, preparation methods and unique tastes.
- Train all associates and prepare Job Safety Analysis for each one signed off by individuals.
- Train associates in safety procedures and supervise their abilities to follow Security Policies to prevent accidents and control costs.
- Develop and implement Manager, Supervisor & Associate training plans on a quarterly basis in conjunction with Talent & Culture Department.
- Implement and follow Departmental Daily "15 Minute" Training Program.
- Periodically plan outside associates' activity to promote teamwork.
- Interact with guests/customers, community, Company representatives, vendors and local education systems as needed.
- Enforce the food preparation and presentation guidelines to ensure consistent quality kitchen offerings to our guests.
- Train, coach, and counsel associates in order to reach a satisfactory level of productivity.
- Respond to guest inquires or concerns within 24 hours in what is deemed the appropriate manner.
- Ensure the Hotel delivers to guests: "Simply Fresh Chef-crafted Food".
- Maintain Food & Beverage concepts and Mission standards concerning preparation & presentation.
- Carry a monthly self-inspection and make sure the Department is compliant with the Brand Standard Guidelines.
- Practice "Open Door" Policy at all times.
- Promote positive inter-departmental relations through candid communication and cooperation.
- Food Safety Management System (FSMS) Management, recognizes the importance of providing safe food to customers, associates and visitors.
Attendance and Participation in Meetings (In the Absence of the Executive Chef)
Other task as assigned