EXECUTIVE SOUS CHEF

Main Duties and responsibilities:

Operational:

• To ensure that all the outlets and banquet is managed efficiently according to the established concept statements and adhere to Company and Hotel Policies & Procedures and Minimum Standards.
• To assist in the implementation of a flexible associate base, with the right mix of Full Time and Part Time associates. To allocate associates over the Division based on established business levels for that day.
• To assign responsibilities to subordinates and to check their performance periodically.
• In absence of the Executive Chef, represent the Kitchen Department on the hotel's Executive Committee.
• To support staff needs in other Divisions based on the hotel priorities and anticipated business levels.
• To monitor service and Food & Beverage standards in all outlets and banquets. To work with the Outlet Managers, Event Services Manager, Pastry Chef and respective Chef de Cuisines to take corrective action where necessary.
• To establish and implement performance standards for the Commissary Kitchen and closely work with the Materials Manager to establish and maintain a streamlined and efficient operation of the Commissary Kitchen.
• To establish and implement and control performance standards for the Stewarding Operation in Kitchens, Restaurants so as to achieve the highest possible hygiene standards, minimize Operating Equipment Breakage and streamlined and efficient resource and equipment flows.
• To be available and on duty during peak periods (frequently opening and closing the operation).
• To conduct frequent and thorough inspections together with the Resident Manager.
• To handle guest and associate inquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests.
• To strictly adhere to Grand Hyatt Kuwait standards of food safety and hygiene.

Financial:

• To co-ordinate an effective and efficient Payroll Management / Resource allocation through establishing a flexible work force throughout the Division, based on the principles of Multi Skilling and Multi-Tasking.
• To assist in ensuring that each Food & Beverage outlet and banquet is managed successfully as independent profit center.
• To assist in ensuring that each outlet is managed by a Management Team (Outlet Manager / Chef de Cuisine) who are totally accountable for their profitability.
• To set, in close conjunction with each Chef de Cuisine, Annual Operating Targets, which will form part of the Hotel’s Annual Business Plan.
• To monitor all costs and recommend measures to control them.
• To establish an integrated cost management plan through product lining and minimal inventories.
• To ensure that the Department Operational Budget is strictly adhered to.
• To monitor all cost and recommend / institute measures to control them.
• To set and control with the Executive Chef, Director of Finance and Director of Human Resources, any incentive scheme for the Outlet Management Team or other Kitchen Heads of Department.
• To review monthly forecasts and schedule resources accordingly.

Strategic:

• Bring “Workforce of the Future” to life; embodying our purpose by enabling your colleagues to be their best.
• Create world-class leaders by identifying and cultivating individuals with high potential to become future leaders in their respective functions.
• Build and deliver distinctive brand-led experiences for guests and colleagues through the various signature touchpoints.
• Keep up-to-date with the latest market trends, in and out of Grand Hyatt Kuwait, and implement appropriate changes to current processes where necessary.
• Continuously operate with efficiency to achieve desired business results, in line with budgetary guidelines.
• Demonstrate agility and adapt to the needs of owners, guests, colleagues, suppliers and community.
• Cultivate an environment of inclusion where diverse viewpoints are encouraged, recognition and rewards are implemented and colleagues are empowered with appropriate resources.
• Responsible for identifying and developing a diverse talent pool, and providing direct feedback and ongoing coaching to appropriately facilitate meaningful development assignments.
• Continuously operate with efficiency to achieve desired business results, in line with budgetary guidelines, through refining, developing or introducing new ideas, processes and practices.
• Understands and balances the needs of stakeholders by entrusting colleagues to act upon decisions whilst concurrently providing guidance and holding them accountable.
• Becomes a role model that encapsulates the essence of approachability, openness and authenticity as well as spearheads a collaborative environment.
• Proactively identify and involve the ‘right’ people for the ‘right’ opportunities, whilst also knowing when to collaborate and when to entrust, to obtain support and input.

Guest Service:

• To establish a rapport with guests maintaining good customer relationship and handle all guest complaints, requests and inquiries on food, beverage and service.
• To spend time in the outlets (during peak periods) to ensure that the outlet is managed well by the respective Outlet team and functions to the fullest expectations.
• To be demanding and critical when it comes to service standards.
• To ensure that the Outlet team projects a warm, professional and welcoming image.

Administration:

• To ensure that all Departmental Operations Manuals are prepared and updated annually.
• To ensure that all Kitchen forms and reports are forwarded in time to the Corporate / Area Food & Beverage Departments.
• To ensure accurate maintenance of recipes, conversion recipes, yield tables and product specifications.
• To attend weekly Food & Beverage Meeting.
• To ensure that all meetings are well planned, efficient and result oriented.
• To conduct daily operations briefing with Chef de Cuisines, Pastry, Bakery, Commissary, Banquet Service and Stewarding.
• To attend daily operations briefing with Food & Beverage Service and Banquet catering department.
• To ensure that deadlines on all projects are met.
• To ensure the smooth operation of the Kitchen Department during the absence of the Executive Chef.

Food & Beverage Product:

• To frequently verify that only fresh products are used in Food & Beverage preparation.
• To frequently taste Food & Beverage in all outlets and be demanding and critical when it comes to Food & Beverage quality.
• To encourage the Assistant Director of Food & Beverage to be creative and support his marketing and upsell activities. To encourage creativity among the Outlet Teams.
• To ensure that food in the associates’ canteen is as good as the food prepared in the hotel’s restaurants.

General:

• To understand and strictly adhere to the Rules & Regulations established in the Associate Handbook and the Hotel’s policy on Fire, Health and Safety.
• To report for duty punctually wearing the correct uniform and nametag at all times.
• To maintain a high standard of personal appearance and hygiene at all times.
• To maintain a good rapport and working relationship with staff in the outlet and all other departments.
• To attend and contribute to all staff meetings Departmental and Hotel trainings scheduled and other related activities.
• To fully support the Departmental Trainers function in the Department assigned.
• To undertake any reasonable tasks and secondary duties as assigned
• by the Executive Chef
• To respond to any changes in the restaurant function as dictated by the hotel.
• To project at all times a positive and motivated attitude and exercise self-control.
• To have a complete understanding of the Income Audit Section in the Operations Manual and Policies & Procedures.
• To provide a courteous and professional service at all times.

Associate Handling;

• To assist with recruitment, select and train Food & Beverage Heads of Department and supervisory associates who are able to work within the management philosophy, following the Concepts Statement established and the Financial, Operational and Administrative Philosophies outlined above and who understand and support Hyatt’s Philosophy of Multi Skilling and Multi-Tasking.
• To ensure that each Head of Department plans and implements effective training programs for their staff with the Training Manager and Departmental Trainers.
• To ensure that each Head of Department maximizes productivity and morale with their respective departments and consistently maintain discipline following Hotel Policies & Procedures and local legislation.
• To assist in the building of an efficient team of associates through Multi Skilling, Multi Tasking and flexible scheduling and by taking an active interest in their welfare, safety and development.
• To develop departmental trainers, assign training responsibilities and meet with Departmental Trainers monthly.
• To prepare weekly work schedules in accordance with workload and priorities with Chef de Cuisines, Stewarding Manager, Pastry and Commissary Chefs
• To keep Food & Beverage associates up to date with seasonally available products and new products on the market.
• To conduct yearly performance appraisal and give associates regular feedback on their job performance.
• To ensure that all associates report for duty punctually wearing the correct uniform and nametags at all times.
• To ensure that all associates provide a courteous and professional service at all times.
• To ensure that all associates have a complete understanding of and adhere to the Hotel's Associate Rules & Regulations and adhere to the hotel's policy relating to Fire, Hygiene, Health and Safety.
• To carry out any other reasonable duties and responsibilities as assigned.
• To project at all times a positive and motivated attitude and exercise self-control

Marketing:

• To participate with the preparation of a yearly marketing plan for each outlet, which is the basis of the Food & Beverage Annual Marketing Plan.
• To continuously seek ways to assist the Outlet management maximizing their revenues and profits.
• To monitor and analyze the activities and trends of competitive restaurants, bars and other hotel's banqueting departments.
• To ensure that all Outlet Management Teams and Catering Department are fully aware of market needs and trends and that their products meet these requirements.

Occasional Duties:

• To carry out quarterly, bi-yearly, yearly inventory of operating equipment.
• To carry out any other reasonable duties and responsibilities as assigned.

• Previous experience as Executive Sous Chef, well versed with International and Arabic Cuisine.
• An inspirational and engaging leader with exceptional communication and interpersonal skills.
• A relentless and infectious passion for foods and restaurant trends.
• A sound pre-opening experience in large hotel operations would be advantageous.