Executive Sous Chef
3 months ago
**General Information**:
- Country/Region- Qatar- Province/City- Doha- Location- Rosewood Doha- Department- Food & Beverage - Culinary- Job Type- Full-time Permanent**Job Summary**
- To maintain a high standard of all food preparation, service and hygiene in his respective Kitchens & Event Venus, I- according to the standards required by the Rosewood Hotels & Resorts. Executive Sous Chef is required to take charge of the kitchen operation when the Executive Chef is on leave or- absent from work / to ensure that all the outlets and events areas operate successfully, in accordance with the- standard of the hotel and are individually profitable.**Essential Duties and Responsibilities**
**Administration**
- Ensures that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.
- Replaces the Executive Chef in his or her absence.
- Assists in overseeing the preparation and update of individual Departmental Operations Manuals.
- Conducts regular communications meetings and ensures that depa1tmental briefings and meetings are effective and conducted as necessary.
**Guest Satisfaction**
- Ensures that all guests contact culinary associates deliver the brand promise and always provide exceptional guest service.
- Ensures that associates also provide excellent service to internal customers in other departments as appropriate.
- Spends time in culinary areas observing associate-guest/associate-internal customer interaction, working through Heads of Department to coach associates as necessary.
- Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
- Maintains positive guest and colleague interactions with good working relationships.
**Finance**
- Maximises associate productivity using multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
- Ensures that each profit centre (e.g., Outlet, events) are operated in line with maximising profit while delivering on the brand promise.
- Ensures that each cost centre (e.g., Stewarding) operates with the lowest possible cost structure while also delivering on the brand promise to the guest.
- Assists in the preparation of the Annual Business Plan for Kitchens.
- Assists in monthly reforecast, involving the respective Heads of Department as appropriate.
- Assists in proactively managing costs based on key performance indicators, working through the respective Heads of Department as appropriate.
- Ensures that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to.
- Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets.
- Assists with the input and oversight of product specifications, recipes and other data as required, supporting the smooth operation of Director of Purchasing and Cost Audit functions.
**Marketing**
- Constantly evaluates local, national, and international market trends, vendors and other hotel/restaurant operations to make sure that the hotel's own operations remain competitive and cutting edge.
- Sources for Marketing and Public Relations opportunities to increase awareness and ultimately business.
**Talent & Culture**
- Conducts the recruitment and selection of all pastry associates.
- Adheres to hotel guidelines when recruiting and uses a competency-based approach to selecting associates.
- Through hands-on management, supervises closely the team in the performance of their duties in accordance with policies and procedures and applicable laws.
- Develops the skills and effectiveness of all pastry associates through the appropriate training, coaching, and/or mentoring.
- Delegates appropriately, duties and responsibilities to equipped and resourced associates, nurturing and developing them whilst ensuring standards of operation and safety are maintained.
- Ensures effective training programmes for associates in coordination with the Talent Development Director and the Departmental Trainers.
- Encourages associates to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.
- Conducts annual and mid-year appraisals as well as 1,2& 3-month reviews with associates and supports them in their professional development goals.
- Supports, demonstrating and reinforcing Rosewood Hotels & Resorts' Values and Culture Characteristics.
- Ensures that associates have a complete understanding of and adhere to associate rules and regulations.
- Ensures that associates follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
- Provides feedback on the results of the Associate Engagement Survey (AES) and ensuring that the relevant change
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