Executive Sous Chef (Local & Western)

- Assumes the duties and responsibilities of the Executive Chef in his/her absence.
- Assists the Chef in the management of the day to day operation of the Food Production and Stewarding sections and informs the Executive Chef of major decisions taken in his/her absence.
- Controls and analyzes, on an on-going basis, the level sales, costs, quality and presentation of food products, equipment, guest satisfaction, marketing.
- Assists the Executive Chef in developing and maintaining up-dated operations manuals for all Food Production and Stewarding sections.
- Assists the Executive Chef in making recipes and maintaining up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
- Assists the Executive Chef in determining the minimum and maximum stocks of all food, material and equipment.
- Works with Executive Chef in manpower planning and management needs.
- Works with Executive Chef in the preparation and management of the Department's budget.