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The Executive sous chef must also design and plan new kitchens keeping in mind the concept, market-scenario and demand. He is responsible for vendor development, equipment sourcing, raw materials identifying etc.
Assist the Executive Chef for overall kitchen operation, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.
Able to make recommendations to the Executive Chef regarding succession planning.
To be aware of all financial budgets and goals
Ensure that all recipes and product yields are accurately costed and reviewed regularly.
Assist management in the development of new concepts.
Kitchen management and reporting; of all restaurants as specified by senior management.
Create, innovate and introduce new menus.
Standardize recipes and initiate and sustain research in the F&B industry.
Ensure that all culinary operations manuals are prepared and updated.
Maintain kitchen specifications, cooking procedure sheets and all build up and spread sheets.
Develop all necessary manuals in liaison with the operations team.
Be responsible for vendor development, equipment sourcing and raw materials finalization.
Ensure junior chefs adhere strictly to recipe review program of the organization.
Work always in liaison with purchase department and assist them in the proper maintenance of ingredients and product list.
Organize staff, allocate resources, execute controls and systemize daily functioning and maintain efficient MIS in the kitchen’s operations.
Prioritize F&B controls, ensure top quality and hygiene both for products and equipment’s and maintain food cost at a minimum.
Train and develop F&B production staff.
Should monitor closely and continuously the activities of chefs de cuisines and ensure smooth running of the entire kitchen.
Identify strengths and weaknesses and provide timely feedback to the individual.
Should be able to motivate and lead the team from the fore-front.
Coach and counsel employees in a timely manner and in accordance with Company policy
Take up any related responsibilities handed over to you; by the management.
Must have the capacity develop and manage a multi-unit, multi-concept operation in coordination with the Executive Chef.
Able to make recommendations to the Executive Chef regarding succession planning.
To be aware of all financial budgets and goals
Ensure that all recipes and product yields are accurately costed and reviewed regularly.
Assist management in the development of new concepts.
Kitchen management and reporting; of all restaurants as specified by senior management.
Create, innovate and introduce new menus.
Standardize recipes and initiate and sustain research in the F&B industry.
Ensure that all culinary operations manuals are prepared and updated.
Maintain kitchen specifications, cooking procedure sheets and all build up and spread sheets.
Develop all necessary manuals in liaison with the operations team.
Be responsible for vendor development, equipment sourcing and raw materials finalization.
Ensure junior chefs adhere strictly to recipe review program of the organization.
Work always in liaison with purchase department and assist them in the proper maintenance of ingredients and product list.
Organize staff, allocate resources, execute controls and systemize daily functioning and maintain efficient MIS in the kitchen’s operations.
Prioritize F&B controls, ensure top quality and hygiene both for products and equipment’s and maintain food cost at a minimum.
Train and develop F&B production staff.
Should monitor closely and continuously the activities of chefs de cuisines and ensure smooth running of the entire kitchen.
Identify strengths and weaknesses and provide timely feedback to the individual.
Should be able to motivate and lead the team from the fore-front.
Coach and counsel employees in a timely manner and in accordance with Company policy
Take up any related responsibilities handed over to you; by the management.
Must have the capacity develop and manage a multi-unit, multi-concept operation in coordination with the Executive Chef.
