Executive Sous Chef

• Schedule working hours of all the kitchen ambassadors, taking into consideration the volume of expected business.

• Assign in detail, specific duties to all ambassadors under his/her supervision and instruct them in their work.

• Work very closely with the Stewarding, whose duty is to keep kitchen areas clean and orderly.

• Ensure personal cleanliness and proper deployment of all ambassadors under his/her supervision.

• Work very closely with the Director of Culinary in determining quality and quantity of food materials used with a view of eliminating waste and spoilage, especially meats, fish, products, etc.

• Responsible for the quality of all food items prepared in the kitchen.

• Constantly check the food for taste, temperature and visual appeal, making sure that all dishes are consistent in taste and that established portion sizes are adhered to as per the specifications set out by Director of Culinary.

• Ensure that spoiled or damaged serving utensils are not into use, looking out particularly for cracked or chipped china, glassware and training ambassadors to follow this rule. Bring to notice any non-usable products to the Stewarding Department to record as breakage and ensure that par levels of equipment are kept up to date.

• Take extra care to prevent the use of contaminated products in any phase of food preparation and prevent ambassadors who are ill or suffering from an infection from taking part in the preparation or handling of food.

• Ensure that positive working relations with non-Food and Beverage departments are fostered, giving cooperation at all times.

• Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.

• Relate guest comments, positive or negative, to the Director of Culinary, making use of the kitchen log book.

• Assist the Director of Culinary in compiling the annual marketing plans and budgets.

• Ensure that disciplinary and grievance procedures are properly adhered to and followed.

• Be constantly on the alert for new products, which may improve quality of food, lower food cost or both. Makes suggestions to the Director of Culinary concerning improvements, which would tend to make more satisfied customers.

• Check maintenance of all equipment located in the supervisory area, making every attempt to prevent the damage of loss of any property. In the case that there is damage, immediately alert the Director of Culinary so action can be taken.

• Be aware of all house rules, obey them and also assist in enforcing them. Conduct him/herself in such a manner so as to encourage fellow ambassadors to do likewise.

• Ensure high level of food safety management system including HACCP

• Ensures that all safety, health, security and loss control policies and procedures and Government legislation are adhered to.

• Adherence to Emergency Communication procedures ensuring that enquiries from the media are only responded to by the nominated spokesperson

• Strive to implement the Sofitel Vision and demonstrate active use of Sofitel Values.

Job Requirements:

• 5 years of related experience at a Senior Chef level with minimum two years in a fine dining & a la carte commercial kitchen environment, preferably in 5-star luxury environment.
• Immaculate grooming, good articulation in communication and interpersonal skills with the ability to lead and mentor ambassadors.