Executive Sous Chef

3 days ago

Doha, Qatar Rosewood Hotel Group Full time

**Job Description**:
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**OVERVIEW/BASIC FUNCTION**:
The Executive Sous Chef is responsible for the day-to-day smooth operation of the kitchen and ensures that all quality, cost, and safety standards are met or exceeded. The ESC is also responsible for the daily and seasonal menus, staff management and production planning.

**RESPONSIBILITIES**:

- Daily walk about of all kitchens to assure equipment is in proper working condition.
- Oversee the food ordering to assure that all products needed are in fact ordered to the predetermined specification.
- Daily briefing with wait staff to discuss food specials and any pertinent information relating to the daily operation of the outlets.
- Daily briefing with outlet managers and Executive Steward to assure that all daily requirements are addressed.
- Daily briefing with Sous Chefs to follow up on pending items as well any new business relating to their prospective areas.
- Daily walk about of all cold storage areas relating to food preparation to assure that food rotation is consistent with regulations and rules.
- Daily briefing with outlet managers for VIP information and booking information.
- Supervision of all the sous chefs and their effective cross-training.
- Reviewing all weekly function event orders and organizing the production schedules.
- The delegation of all and any directives given by the Executive Chef/ Food & Beverage Director or Managing Director pertinent to the safe and efficient operation of the property’s F&B operation.
- Safety standards and the implementation of training guides as it relates to the safe operation of kitchen equipment.
- Observance of all health standards and the installation of health standards as it relates to food production with 95% score by health department.
- Effective management of labor costs in relation to business needs and trends.
- Control of all variable line items relating to food production budget.
- All other duties as required.

**ACCOUNTABILITY**:

- To report all OSH matters to Hygiene, Occupational Health & Safety Manager
- Is accountable for his and his worker safety.

**QUALIFICATIONS**:

- Experience: Minimum eight years overall culinary experience with at least two years in an Executive Sous Chef position in a luxury or ultra
- luxury hotel or restaurant.
- Education: Formal culinary training is preferred, or an equivalent combination of education and work-related experience.

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