Job Summary:
As an Executive Sous Chef, you are responsible for assisting the Executive Chef in the day to day operation, taking over all responsibilities (if the situation requires) during his / her absence, striving for the highest possible Guest satisfaction.
General Duties and Responsibilities:
- Maintain the highest possible hygiene and maintenance standards. Push for the highest degree in applied hygiene and food safety as per the ADFCA, HACCP guidelines to ensure that the food served to the Guest is of highest quality and standard
- Support the Executive Chef directly in order to have a smooth operation
- Work with the Executive Chef on Food Production, Promotions and Quality improvement in order to make Rotana a preferred dining option in the market
- Tour the dining outlets frequently and related areas in order to assure the well-being of all Guests by maintaining a close friendly contact
- Control the food cost by reviewing and approving all store requisitions and direct purchases and minimizes wastage
- Drive all menu changes and document all dishes along with the Executive Chef in coordination with the Food & Beverage Manager to keep the menus exciting
- Participate actively to meet / maximize the department’s revenue forecast and exercise the constant control of the operational costs
- Operate in a safe and environmentally friendly way to protect guests’ and employees’ health and safety, as well as protect and conserve the environment
- Comply with the hotel environmental, health and safety policies and procedures