Executive Sous Chef

Job description

Company Description

Raffles Seychelles, part of the esteemed Raffles Hotels & Resorts, boasts 20 ultra-luxury properties worldwide, some featuring exclusive branded residences. In 2023-24, four new Raffles hotels will be unveiled. The brand, named after Sir Stamford Raffles, exudes elegant British charm while catering to the modern lifestyles of well-travelled guests. With warm, personalized service and iconic Raffles Butlers, we offer an atmosphere of generosity.

Our hotels are not just accommodations; they are art museums, culinary hubs with renowned chefs, and pioneers in next-gen wellness experiences. We prioritize cultural and natural heritage preservation, employing experts within our properties. At Raffles, guests transform into friends and eventually become family. It's a place to celebrate, explore, exchange ideas, and discover a new dimension of luxury that resonates with emotions as gracefully as the Raffles name itself.

Job Description

 

Position:            Executive Sous Chef

Department:    Culinary

Reports to :       Executive Chef in Charge of F&B ______________________________________________________________________

 

PURPOSE OF POSITION

 

To maintain consistently high standards in food quality, preparation, service, kitchen safety and hygiene in the Hotel kitchens.

 

KEY ROLES & RESPONSIBILITIES

 

Quality Standards

·  Ensure consistency and highest quality in food taste, temperature and presentation
·  Ensure the quality and cleanliness of all food displays with maximum creativity

 

Operations

·  Coordinate all Restaurant / Banquet / food production, and all specific duties to chefs and other staff under his/her supervision
·  Check all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and that food served is always of the highest standards
·  Monitor and implement portion control established with the recipe cards and the butcher test; minimise waste and spoilage
·  Check stores and refrigerators and oversee proper storage and recycling of leftovers
·  Ensure effective communication among the kitchens and with other departments
·  Work closely with receiving and storeroom to ensure received goods meet Hotel’s quality standards specifications
·  Supervise food tasting sessions and guide chefs for new menu implementation
·  Attend meetings with Executive Chef to discuss future business strategy and review ongoing action plan progress, and other departmental meetings as required
·  Update menu recipe cards and menu planning for promotions

 

Training/ Development

·  Conduct staff training and on-the-job training on kitchen skills and new menu items
·  Guide employee orientation for new hires
·  Ensure staff adhere to hotel regulations re: fire, safety and emergency procedures

 

Cost Control

·  Maintain proper controls over purchase orders and requisitions
·  Monitor monthly food inventory turnover and slow moving items
·  Ensure purchasing, receiving and all storage are efficiently handled
·  Review food cost analysis on a daily basis to in line with budget and forecast

 

Hygiene and Sanitation

·  Follow HACCP guidelines and ensure that staff comply with HACCP guidelines
·  Works closely with Chief Steward to monitor and ensure that all cleaning is properly conducted and according to schedule

 

Staffing / Human Relations

·  Recommend promotions, transfers of staff to various outlets for Executive Chef approval
·  Monitor staff schedules for the assigned outlets
·  Conduct section / departmental meetings and staff daily briefings
·  Manage staff appraisal process
·  Responsible for proper efficiency and profitable functioning of the assigned F&B outlets

 

PERSONAL ATTRIBUTES

·  Physically fit
·  Oral and written fluency in English
·  Knowledge of other languages and basic understanding of local language preferred
·  Must have strong culinary experience (international preferred)
·  Excellent leadership & supervisory skills with a “hands-on” approach
·  Positive attitude and high energy level
·  Motivator & self starter; displays initiative & creativity
·  Team player and team builder
·  Flexible & adaptable to different working locations
·  Finance knowledge

 

QUALIFICATIONS

·  Solid Culinary Knowledge
·  Culinary Related Certificates
·  Apprenticeship or any other culinary certificate/diploma an advantage

 

EXPERIENCE

·  Minimum 8 years experience in an International Class Hotel with at least 2 years experience in a similar capacity