Executive Sous Chef

21c Museum Hotels; Ras Al Khaimah; On-site; AED 30,000 - 60,000; Full time

Job summary

An established industry player is seeking a dedicated Kitchen Manager to oversee culinary operations at a luxurious resort. This role involves managing kitchen staff, ensuring food safety standards, and collaborating with chefs to maintain high-quality service. You will play a key role in setting annual operating targets and monitoring costs to enhance profitability. If you are passionate about the culinary arts and have a knack for team management, this opportunity offers a chance to make a significant impact in a vibrant hospitality environment.

Qualifications

• Experience in managing kitchen operations and staff.
• Strong understanding of food safety and hygiene regulations.

Responsibilities

• Manage kitchen operations and ensure adherence to budget.
• Monitor service standards and food quality across all outlets.
• Implement food safety and hygiene standards in compliance with regulations.

Skills

Cost Management

Performance Appraisals

Food Safety Standards

HACCP Compliance

Team Management

Education

Bachelor's Degree in Hospitality Management

Culinary Arts Certification

Job description

Company Description

Sofitel Al Hamra Beach Resort

Job Description

1. Assist in performance appraisals when necessary.
2. Ensure each outlet is managed by a Management Team (Chef de Cuisine) responsible for profitability.
3. Set, in collaboration with each Chef de Cuisine, Annual Operating Targets as part of the Hotel’s Annual Business Plan.
4. Monitor all costs and recommend measures to control them; establish an integrated cost management plan.
5. Ensure strict adherence to the Department Operational Budget.
6. Review monthly forecasts and allocate resources accordingly.
7. Manage outlets and banquets efficiently according to concept statements, policies, procedures, and standards.
8. Support the implementation of a flexible Heartists base, allocating Heartists based on business productivity.
9. Assign responsibilities to subordinates and periodically review 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 business levels.
12. Monitor service standards and Food & Beverage quality in all outlets and banquets.
13. Collaborate with Outlet Managers, Banquet Manager, and Chefs de Cuisine to implement corrective actions when necessary.
14. Establish, implement, and control performance standards for the Stewarding Operations in kitchens, restaurants, and bars.
15. Ensure food preparation, presentation, and kitchen sanitation meet hotel standards and local legislation.
16. Ensure all kitchen staff follow HACCP regulations and monitor compliance.
17. Assist in implementing food safety and hygiene standards, including HACCP and municipal regulations.
18. Work closely with the Hygiene Officer to enforce hygiene and safety procedures.