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Executive Sous Chef
2 months ago
We are seeking a highly skilled and experienced Executive Sous Chef to join our team at Mandarin Oriental Hotel Group. As a key member of our culinary team, you will be responsible for overseeing the daily operations of our Japanese kitchen, ensuring that our guests receive exceptional dining experiences.
Key Responsibilities:- Coordinate Functions and Activities: Collaborate with other Food and Beverage departments to ensure seamless execution of events and daily operations.
- Payroll and Holiday Organisation: Manage payroll and holiday schedules for kitchen staff, ensuring compliance with company policies and labor laws.
- Quality Control and Presentation: Work closely with the Executive Sous Chef to maintain high standards of food quality, presentation, and consistency.
- Cost Control and Implementation: Assist in implementing cost-saving measures and maintaining inventory levels to ensure efficient kitchen operations.
- Colleague Support and Development: Provide guidance and support to colleagues, including training and development opportunities to enhance their skills and knowledge.
- Departmental Training and Orientation: Conduct regular training sessions and orientation programs for new team members to ensure they are familiar with kitchen procedures and protocols.
- Deputy to Executive Sous Chef: Act as a deputy to the Executive Sous Chef in their absence, ensuring continuity of kitchen operations and maintaining high standards of service.
- Food Outlets Management: Oversee the management of all food outlets in the Executive Sous Chef's absence, ensuring that guests receive exceptional dining experiences.
- Health and Hygiene: Maintain a high level of awareness and adherence to health and hygiene standards, ensuring a safe and clean working environment for all staff.
- Quality Promotion: Promote quality throughout the hotel, ensuring that all food and beverage services meet the highest standards of quality, temperature, and service.
- Guest Satisfaction: Ensure that all guests receive exceptional dining experiences, exceeding their expectations and ensuring repeat business.
- Day-to-Day Operations: Oversee the smooth running of day-to-day kitchen operations, ensuring that all tasks are completed efficiently and effectively.
- Quality of Food and Service: Strive to deliver the highest quality of food and service, adhering to all legal requirements, regulations, and guidelines.
- Annual Appraisals and Development: Conduct annual appraisals of all team members, providing feedback and guidance to support their development and growth.
