Executive Sous Chef

EXECUTIVE SOUS CHEF

MALDIVES (SINGLE ACCOMMODATION)

START DATE: ASAP

We are searching for a dynamic and experienced Executive Sous Chef to support the Executive Chef in directing and organizing the activities of the kitchen Production Department.

This includes a variety of responsibilities such as establishing and maintaining the required culinary standards; assisting in developing the specifications for and the purchasing of food and related department products; insuring the proper use and maintenance of kitchen department equipment as well as employee hygiene and safety; achieving budgeted goals; knowledgeable in kitchen layout and design; etc.

KEY ROLES & RESPONSIBILITY:

• Attend HOD meeting when required
• Conduct daily team meeting when required
• Clearly describe, assign, and delegate responsibility and authority for the operation of the various kitchen departments and sub-departments.
• Develop, implement and monitor plans of operation for all sub-departments to achieve the budgeted goals through effective control and record-keeping of all kitchen costs and expenses
• Conduct regularly scheduled as well as periodic unannounced spot check inspections of all Kitchen Department areas to ensure compliance with required standards of quality, service and cleanliness; fire, safety and other applicable laws and regulations.
• Responsible for working with various Department Heads to successfully perform the required assigned work; i.e., especially the Food & Beverage Manager but as well the Chief Engineer.
• Responsible for creative ideas and planning for food-related promotions to revise existing programs and create new ones both to achieve budgeted goals and to maintain VIR’s position as one of the leaders in culinary operations in the Maldives.
• Develop, with the aid of the Kitchen department Managers, the operating tools necessary and incidental to modern management principles, e.g. budgeting, forecasting, purchase specifications, report preparation and presentation, etc.
• Assist in the preparation of the capital expenditure budget.
• If assigned during a new resort pre-opening period then assist in accepting new plant, preparing punch lists of unfinished or improperly finished items, etc.
• Continuously evaluate the performance and encourage improvement of the personnel in the kitchen Department.
• Plan and administer a training and development program within the Department which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career
• Development. Prepare position descriptions, conduct regularly scheduled employee meetings, etc.
• Train and supervise subordinates and assist in safety and emergency training for other employees.
• Maintain contact with food industry sources including related vendors for the purpose of being well informed of the current body of professional knowledge

REQUIREMENTS:

• 5 years’ experience in a similar role
• Experience working in a luxury Maldives resort
• A Diploma or Degree in Hospitality, or a related field from an accredited educational institution.
• Passion for food, creativity, and guest satisfaction.
• Strong leadership and communication skills.
• Knowledge of international cuisines and trends.

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