Executive Sous Chef

- Assumes the duties and responsibilities of the Executive Chef in his 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
- Assists the Executive Chef in developing training plans, develops training material in accordance with Accor guidelines and implements training plans for the Food Production employees and other Food and Beverage employees
- Assists the Executive Chef in developing and maintaining up-dated operations manuals for all Food Production and Stewarding sections
- Assists the Executive Chef in developing popular menus offering guests value for money in accordance with Accor guidelines
- Assists the Executive Chef in planning and organizing successful Food and Beverage activities
- Conducts daily briefings and other meetings as needed to obtain optimal results
- Attends and participates to other meetings as required by the administrative calendar
- 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 setting Food Production and Stewarding goals and developing strategies, procedures and policies
- Assists the Executive Chef in determining the minimum and maximum stocks of all food, material and equipment
- Assists the Executive Chef in setting standards of all food and equipment purchases in accordance with guidelines
- Organizes kitchen operations and prepares and serves a range of dishes, whilst supervising junior members of the Kitchen Brigade.
- Adhere to local regulations concerning FSMS / HACCP, health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.
- Conducts shift briefings to ensure hotel activities and operational requirements are known in the absence of Manager