Executive Sous Chef Job Description Template
Our company is looking for a Executive Sous Chef to join our team.
Responsibilities:
- Contribute to menu creation;
- Manage food cost controls to contribute to Food and Beverage revenue;
- Ensure compliance with food hygiene and Health and Safety standards;
- Manage and train the kitchen brigade effectively to ensure a well-organised and motivated team;
- Assist the Head Chef and managing customer relations when necessary, in the absence of the Chef;
- Ensure consistency in quality of dishes at all times;
- Support brand standards through the training and assessment of your team;
- Knowledge of activities in other departments and implications;
- Ensure resources meet business needs through the effective management of working rotas.
Requirements:
- Strong Junior Sous Chef or previous Sous Chef Experience;
- Positive attitude;
- Excellent organisational and planning skills;
- Approaches food in a creative way;
- Strong supervisory skills;
- Good Communication Skills;
- Excellent grooming standards;
- Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred;
- Effective planner, problem solver and ability of successful implementations;
- Strong command of the English language combined with writing skills;
- Thorough knowledge of food preparation, presentation and preservation procedures;
- Formal degree in food management from a recognized International culinary institution;
- Thorough knowledge of Public Health and Sanitation’s regulations and procedures;
- Ability to execute and follow up on food promotions and other activities that will increase guest cruising experience;
- Proof of continuing education translated in certificates or letter of participation in specialized courses.