Executive Sous Chef

Accor; Ras Al Khaimah; On-site; AED 30,000 - 70,000; Full time

Job summary

An established industry player seeks a dedicated culinary manager to oversee operations at a luxurious resort. This role involves managing costs, ensuring compliance with food safety standards, and leading a talented team of chefs. You will collaborate closely with various departments to enhance guest experiences and drive profitability. If you are passionate about culinary excellence and thrive in a fast-paced environment, this position offers a fantastic opportunity to make a significant impact in a prestigious setting.

Qualifications

• Strong leadership skills to manage the culinary team effectively.
• Expertise in cost management and budget adherence.

Responsibilities

• Monitor and control costs while ensuring quality standards.
• Collaborate with chefs to set annual operating targets.
• Ensure compliance with food safety and hygiene regulations.

Skills

Leadership

Cost Management

Food Safety Standards

HACCP Compliance

Performance Monitoring

Education

Degree in Hospitality Management

Job description

Company Description

Sofitel Al Hamra Beach Resort

Job Description

1. Assist in performance appraisals when necessary.
2. Ensure that each outlet is managed by a Management Team (Chef de Cuisine) responsible for their profitability.
3. Set, in close conjunction with each Chef de Cuisine, Annual Operating Targets that form part of the Hotel’s Annual Business Plan.
4. Monitor all costs and recommend measures to control them, establishing an integrated cost management plan.
5. Ensure strict adherence to the Department Operational Budget.
6. Review monthly forecasts and schedule resources accordingly.
7. Manage all outlets and banquets efficiently according to established concept statements, company, and hotel policies & procedures, and standards.
8. Assist in implementing a flexible Heartists base, allocating Heartists based on business productivity.
9. Assign responsibilities to subordinates and periodically check their performance.
10. Represent the Kitchen Department in the absence of the Director of Culinary.
11. Support Heartists' needs in other divisions based on hotel priorities and expected business levels.
12. Monitor service and Food & Beverage standards in all outlets and banquets.
13. Collaborate with Outlet Managers, Banquet Manager, and Chefs de Cuisine to take corrective actions when necessary.
14. Establish, implement, and control performance standards for the Stewarding Operation in kitchens, restaurants, and bars.
15. Ensure all food preparation, presentation, and kitchen sanitation practices meet hotel standards and local legislation.
16. Ensure compliance with HACCP regulations and monitor adherence.
17. Assist in implementing food safety and hygiene standards, including HACCP and other municipal regulations.
18. Work closely with the Hygiene Officer to implement all hygiene and safety procedures.