POSITION TITLE : EXECUTIVE SOUS CHEF
DEPARTMENT : FOOD AND BEVERAGE
PURPOSE :
Under the general guidance and supervision of the Executive Chef, and within the limits of established corporate Policies, Procedures and Food and Beverage Manual, oversees and directs all aspects of the Kitchen Operation.
RELATIONSHIP :
1.Reports directly to the Executive Chef.
2.Provides functional assistance and direction to the Kitchen Operation as assigned.
3.Interacts with individuals outside the hotel including, but not limited to clients, suppliers, government officials, competitors and other members of the local community.
4.Coordinates functions and activities with other Food and Beverage Department Heads.
DUTIES AND RESPONSIBILITIES :
1.Assists Executive Chef in supervising the function of all kitchen employees, facilities and costs to ensure maximum food and beverage departmental. profit is achieved.
2.Assists the Chief Steward to ensure a high level of cleanliness in all the kitchen sections.
3.Controls and ensure the quality levels of all perishable items received in the Hotel.
4.Ensures and controls standard on a la carte and different buffet as : Coffee Shop, Room Service, Pool and Banquet.
5.Ensures optimum performance of the staff by proving information, coordination between the section and doing a constant follow-up.
6.Interacts with Engineering and does follow up all pending orders.
7.Coordinates decoration between Outlets. Art shop, Kitchen, for special projects or function.
8.Controls and records attendance sheets.
9.Ensure optimum performance in all of the above areas as assigned.
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