Executive Sous Chef jobs in United Arab Emirates

Bachelor of Hotel Management (Hotel Management)

Nationality: Any Nationality

Vacancy: 1 Vacancy

Job Purpose: The Executive Sous Chef, 'Concept Development,' leads the culinary team within the assigned concept or project, overseeing the end-to-end development and execution of innovative food offerings. The role ensures alignment with quality standards, operational procedures, and budgetary guidelines, while driving creativity, productivity, and team development throughout the concept creation and production process.

1. Develop and manage the production team for planning and organizing routine and additional deliverables effectively and profitably.
2. Propose innovative logistics solutions to Senior Management to improve stock rotation, FIFO, procurement forecasting, and production planning.
3. Manage materials, staff, and equipment efficiently to ensure timely, high-quality deliveries adhering to all procedures.
4. Participate in menu presentations, product design, and development.
5. Oversee the development and implementation of new dishes, ensuring staff understand requirements to meet client needs.
6. Work with the Executive Chef on organizational hierarchy, recruitment, training, and long-term succession planning.
7. Guide the team on effective scheduling, customer focus, prioritization, and adherence to specifications.
8. Supervise production processes and staff to meet deadlines and address customer expectations proactively.
9. Ensure specifications regarding portion size, quantity, and quality are followed.
10. Monitor wastage statistics and implement controls to minimize food and supply wastage.
11. Support budgeting processes, project costs, and monitor financial results, proposing corrective actions as needed.
12. Streamline menu components for cost efficiency through economies of scale and production consolidation.
13. Adhere to workplace systems and procedures including SOPs, GMPs, ISO9001-2008 QMS, and OHSAS.
14. Maintain a focus on customer satisfaction and positive service delivery.

The jobholder will support the Executive Chef and AVP in executing vision, plans, and ideas collaboratively. The position may specialize in a cuisine such as Japanese, Korean, or Mexican, which may influence applicable KPIs. The role is central in production areas, representing the department internally.

Education Qualification: Hotel Management or Culinary degree

Work Experience:

• Must Have: Minimum of 7 years experience in the culinary field.
• Preferred: Knowledge of food products and processes in a facility with extensive in-house production, experience with business management software, Lean Management, Occupational Health & Safety, and Quality Assurance. Extensive cuisine knowledge, recipe creation, menu development, and costing experience.

Skills:

• Self-development and responsibility-taking abilities.
• Delegation skills.
• Problem-solving, decision-making, and creative thinking.
• Organizational, training, and communication skills.
• Attention to detail and quality focus.

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