Executive Sous Chef

Scope And General Purpose Of Job

Overall ensure and guarantee a smooth and organized kitchen operation. Assist where necessary to ensure optimum service to guests. The Job incumbent works in line with the hotels guidelines and business plan, and Wyndham Corporate policies and procedures, and according to local requirements and regulations.

Key Responsibilities

• Develops standardized methodologies and recipes for cycle menu for consistency and efficiency.
• Determines production schedules and staff requirements necessary to ensure timely delivery of services.
• Estimates amounts and costs of required supplies, such as food and ingredients.
• Inspects supplies, equipment, and work areas to ensure conformance to established standards.
• Notifies superior of any special guest requests/queries.
• Instructs cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
• Monitors sanitation practices to ensure that employees follow standards and regulations.
• Order or requisition food and other supplies needed to ensure efficient operation.
• Analyses recipes to assign prices to menu items, based on food, labor, and overhead costs.
• Arranges for equipment purchases and repairs.
• Meets with customers to discuss menus for special occasions such as weddings, parties, and banquets.
• Meets guests’ needs by suggestive selling of menu to fit in with their circumstances.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Collaborates with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Checks the quantity and quality of received products.
• Records production and operational data on specified forms.
• Plans, directs, and supervises the food preparation and cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain or hotel.
• Undertakes additional duties assigned by the Executive Chef.
  
  

CosT CONTROL AND PROFITABILITY

• Deals with spoilage, breakage and accident efficiently in accordance to the required standard.
• Estimates amounts and costs of required supplies, such as food and ingredients.
• Analyses recipes to assign prices to menu items, based on food, labour, and overhead costs.
• Meets with sales representatives in order to negotiate prices and order supplies.
• Coordinates planning, budgeting, and purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
  
  

LAWS, REGULATIONS & POLICIES

• Ensures compliance with business operations laws
• Ensures compliance with hospitality operations laws
• Ensures compliance to all applicable laws, and corporate standards and guidelines
  
  

ASSOCIATE RELATIONS

• Fosters and develops effective associate relations throughout the hotel
  
  

HEALTH & SAFETY

• Ensures that all potential and real hazards are reduced immediately
• Fully understands the hotel’s fire, emergency and bomb procedures
• Ensures that emergency procedures are practiced to provide for the security and safety of guests and associates
• Anticipates possible and probable hazards and conditions and corrects them or take action to prevent them from happening
• Ensures that the highest standards of personal hygiene, dress, uniforms and appearance
  
  

MISCELLANEOUS

• Attends meetings and trainings required by the Department Head or Hotel Management.
• Attends meetings and training as required.
• Continuously seeks to endeavor and improve the hotel’s efficient operation and knowledge of own job function.
• Ensures all requests and correspondence (e.g. from Department Head) are dealt with in a timely and accurate manner.
• Attends any property meetings that are relevant to the position.
• Is knowledgeable about corporate loyalty / Incentive Programmes.
• Assists colleagues to perform similar or related jobs when necessary.
• Ensures guest satisfaction by attending to their requests and inquiries courteously and efficiently.
• Accepts flexible work schedule necessary for uninterrupted service to hotel guests and the hotel’s stakeholders.
• Maintains own working area, materials and company property clean, tidy and in good shape.
• Embraces the core values of Wyndham Hotels and is seen as a brand ambassador of WHG
• Is well updated on, and possesses solid knowledge of the following:
• Hotel fire, bomb and emergency procedures
• Hotel health and safety policies and procedures
• Wyndham Hotels standards of operation and departmental procedures
• Current licensing relating to own responsibility, and to the hotel
• Accepted methods of payment by the hotel
• Corporate clients generating high business volume
• Degree or diploma or equivalent
• Graduate courses in cooking and safety information
• Minimum of 10 years working experience as a chef