Assist the Executive Chef in compiling the annual marketing plans and budgets and activity promotion plan.
Assist the Executive Chef in constantly finding ways to further improve the food cost through strategic purchasing, without negatively affecting predetermined quality standards.
Cooperate with and drive forward the implementations of minimum operating standards in all Food and Beverage kitchens through close follow-up with Outlet Managers.
Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary actions to correct any deviation from quality standards.
Organize inter-kitchen communication meetings.
Create enthusiasm for training and development amongst all Sous Chefs and Chef de Parties.
Liaise with other Sous Chefs and Head Cooks regarding items or staff needed from other departments
A total of 5-10 years culinary experience.
Recent experience in an Executive Sous Chef role in a large multi-outlet deluxe hospitality operation
Experience with large banqueting operations
Experience leading a large, multi-cultural kitchen
Experience in Arabic, European and Asian cuisine highly regarded
Experience in the Middle east highly regarded
Basic knowledge in financial aspects of outlet operations.
Knowledge of Micros Point of Sale system.
Service styles and techniques.
Intermediate level - Microsoft Office applications- particularly Excel and Power Point.
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