Executive Sous Chef

FAIRMONT; Ras Al Khaimah; On-site; AED 30,000 - 60,000; Full time

Job summary

An established industry player is seeking a skilled culinary manager to oversee the operations of multiple outlets and ensure adherence to high standards of food safety and quality. In this dynamic role, you will collaborate with chefs and management teams to set operational targets, monitor costs, and lead a team dedicated to excellence. If you are passionate about culinary arts and possess a strong background in hospitality management, this is an exciting opportunity to make a significant impact in a vibrant environment.

Qualifications

• Experience in managing culinary operations and performance appraisals.
• Strong knowledge of food safety standards and HACCP regulations.

Responsibilities

• Manage all outlets and banquets efficiently, ensuring adherence to operational standards.
• Monitor costs and implement measures for control and efficiency.

Skills

Performance Management

Cost Management

Food Safety Standards

Team Leadership

Education

Bachelor's Degree in Hospitality Management

Job description

Company Description

Sofitel Al Hamra Beach Resort

Job Description

1. Assist in performance appraisals as 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, recommend measures for control, and establish an integrated cost management plan.
5. Ensure strict adherence to the department's operational budget.
6. Review monthly forecasts and adjust resource scheduling accordingly.
7. Manage all outlets and banquets efficiently, complying with established standards, policies, and procedures.
8. Support the implementation of a flexible Heartists staffing model, allocating staff 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 across divisions based on hotel priorities and business levels.
12. Monitor service and Food & Beverage standards across 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 operation in kitchens, restaurants, and bars.
15. Ensure food preparation, presentation, and kitchen sanitation meet hotel standards and local regulations.
16. Ensure compliance with HACCP regulations and monitor adherence.
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.