Executive Sous Chef

1.    Job Overview

The Executive Sous Chef supports the Executive Chef in managing kitchen operations. This includes menu planning, food preparation, quality control, kitchen hygiene, inventory management, cost control, and staff training. The Executive Sous Chef ensures that all meals are prepared and served according to culinary standards while maintaining compliance with food safety regulations, HACCP protocols, and company policies. Additionally, the role requires leadership, organizational skills, and the ability to work under pressure in a fast-paced environment. The Executive Sous Chef will support the in the absence of the Executive Chef, ensuring that all aspects of kitchen operations remain efficient.

2. DUTIES AND RESPONSIBILITIES:

•  KITCHEN SERVICE OPERATION:

a)     Overall responsibility for the daily operations of his/ her area and its teams, instructing, controlling, coaching, training, correcting, helping and making sure that everything works as it should be according to company’s standards.

b)    Constantly checks the performance of all employees in regards of overall hospitality rules and standard operating procedures and assigns specific duties to all employees whenever is required. Leads and guides the culinary team daily throughout the day.

c)     Constantly checks the atmosphere, set up and appearance of the kitchen regarding presentation and cleanliness and communicates needs through the appropriate channels.

d)    Is responsible of the financial control - specifically, the receiving of goods, the storage, the usage and the inventories. Monitors the cost of items used and purchased to keep the loss as low as possible.

e)    Must ensure that accurate inventories are taken and must maintain all inventory records of food items, cleaning supplies, amenities and other applicable items.

f)      To prepare weekly schedules to meet business needs and ensure that staffing levels are set to ensure smooth running of the department on a day-to-day basis, delegating where appropriate and implementing pre-shift and post-shift briefings.

g)     Constantly checks the quality of food that is served regarding presentation, taste and temperature and in accordance with the company’ s SOP’ s and that any discrepancies are handled in the correct manner.

h)    Contributes to the sales functions of all units, applying creativity in the preparation and the presentation of all food served from the units,

i)      Responsible to set up and supervise the mise-en-place on all food stations in the kitchen for the various time periods of the day.

j)      Responsible to prepare and teach all kitchen employees that all food items are according to the standard recipes.

k)     To ensure the product consistency in quality of appearance and taste.

l)      Checks back areas, refrigerators and storage areas and are responsible for the proper storing of any food items in the kitchen.

• RESPONSIBLE FOR THE COST CONTROL:

a)     Check the quantity and quality of received products to ensure that is as per the orders.

• Handles, stores and rotates all products properly within his/her area, to have 100% food quality on served dishes and 0% wastage.
• Follow FI.FO. ( First In – First Out ) 
• refer to the "received on" or "prepared on" date and use the oldest products first if the "use by" date has not passed. If the "use by" date has been passed, notify the Cost Controller  and discard the product in the container. FIFO means to always-stock older product on top or in front of the new product, so the older product is most accessible and is used first.

d)    Stock the items as per set company standards.

e)    To ensure that when deliveries are received products are to be placed in storage in the following order:

                                                   i.    Refrigerator

                                                  ii.    Freezer

                                                 iii.    Stockroom (dry storage)

f)      Ensure that all chilled products are placed directly into the refrigerator first as they are the most perishable items.

• Ensure that correct labeling is carried out, date, rotate and store all food products.
• labels are printed, used to assist employees with the properly rotating food.
• product that is prepared receives a food label.
• Knows and complies consistently with all company standard portion sizes, cooking methods, quality standards, kitchen rules, policies and procedures.
• Check the expiry details of all products stored in the kitchen, make sure all products are labeled with the production/expiration labels.
• Quantities of fresh items that cannot be used must be recorded daily on the waste schedule before being discarded. For the wastage of dry items, the quantities and reason behind the wastage must be informed to the Cost Control for approval.
• To check the portion control of all dishes delivered to the residents, train all the kitchen staff for correct portion control, find a proper ladle or container for right portion, use the scale for right quantity.

• HANDLING OF EMPLOYEE MATTERS:

a)     Reports to the Executive Chef tardiness, laziness, incorrect behaviour, punctuality and monitors break time schedules.

b)    Monitors employee schedule and sets it according to business demands.

c)     After the approval of Executive Chef may request employees to work overtime if necessary.

• Recommend Kitchen staff for recruitment, transfer or promotion if required.
• Conduct Culinary team meetings, ensuring communication is effective and consistent and a two-way communication process

f)      To maintain good working relationships with colleagues and all other departments. Promote a culture where ideas are welcome and implemented by managers and staff.

g)     Works in harmony with all employees and departments in our company.

• RESPONSIBLE FOR EQUIPMENT, UTENSILS & FACILITIES:

a)     Ensures that utensils and equipment are stored in the correct manner and handled carefully in all areas on the floor and in the stores.

b)    Is responsible to instruct the employees of the correct use of utensils and equipment. Defining that they should only be used for the purpose they are designed for. Any misuse or mishandling has to be reported and subject to disciplining action.

c)     Checks all machinery and electrical equipment and facilities on a daily basis to ensure proper maintenance according to the required safety standards. Sets and defines the preventive maintenance according to the HACCP plan and informs the Executive Chef of any items that need repairing or replacing.

d)    Ensures that broken or damaged utensils are not in use and are discarded in the appropriate manner.

e)    Trains all kitchen employees to follow the rules and regulations without exception.

• HYGIENE & CLEANLINESS:

a)     Ensures that all kitchen employees report to duty in the correct uniform that is clean and pressed in accordance with company standards.

b)    Ensures that all employees follow the CLEAN AS YOU GO policy.

c)     Ensures that all employees follow the company personal grooming standards – neat and short hair, clean hands and short cut fingernails.

d)    Ensures that employees wash and sanitize their hands and working tools before starting their work or changing tasks within the workplace.

e)    Ensures that working areas, working tables and working utensils are cleaned and sanitize before, during and after every use.

f)      Ensures that all areas are assigned with a daily and weekly cleaning schedule, supervises and trains the employees on how to clean and follow the schedule without exception.

g)     Monitors that all outsourced persons that are contracted to carry out any work with our company complete the visitors register and ensure that their work is carried out in a clean and hygienic manner. Any discrepancies in following the procedures should be reported to the Executive Chef.

h)    Supervises and maintains the proper handling of all raw food products according to HACCP, local laws and regulations.

i)      Ensures that all kitchen employees always follow safe food handling practices in accordance to company standards.

• TRAINING & MEETINGS:

a)     Implements the training schedule for the kitchen department and is responsible for the corresponding theoretical and practical training.

b)    Follows up the result of theoretical and practical training on a daily basis to ensure that the culinary team is constantly being quizzed.

c)     Participate in own continual and professional development

d)    Is responsible for kitchen employee briefings before introducing new standards, operating procedures, menus, or special promotions.

e)    Advises the Executive Chef of development needs of the culinary team

f)      Is responsible for employees briefing daily for the happenings of the day.

g)     Has to attend the operation meeting, in absence of the Executive Chef, and if requested other in-house meetings.

• ASSISTING EXECUTIVE CHEF IN ADMINISTRATION:

a)     The Executive Sous Chef is responsible for certain administrational duties organized by the Executive Chef and assures that this duty is done in the correct manner.

b)    Is responsible for ordering the required items.

c)     Must be proactive in suggesting new ideas that may work within the operation to encourage higher sales and better resident experience.

d)    Must always focus on operational excellence and encourage his/her team to do the same.

e)    In charge of monthly inventory for all items kitchen related items and must answer to the cost controller on any discrepancies.

f)      Must be aware of all company rules and regulations and not only abides by them but assists to enforce them. He/ she conducts himself in such a manner as to encourage fellow employees to do likewise.

g)     Responsible to take control and record all paperwork in accordance with company food safety standards.

h)    Manage the HACCP folder on a daily basis with the updated forms eg.daily schedule, Fridge Temperature schedule and daily/weekly cleaning schedule.

1. SECURITY & SAFETY:

• Ensures that emergency procedures are followed and enforced to provide the best possible security and safety of residents and employees.
• Coaches’ employees to work in a safe manner that does not harm or injure themselves or others.
• Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening.
• Reports all potential and real hazards appropriately to the Executive Chef.
• Maintains high standards of quality control, hygiene, health and safety in the point of sale within the operation while monitoring third party services in accordance with rules and regulations.
• Supports a safe operation by applying safety and security regulations.
• Works with and alongside food and beverage team to ensure that all standards are met and followed.

1. UNIFORM REQUIREMENTS:

• A clean and well-pressed chef’s uniform (jacket and pants) must be worn at all times, provided by the employer.
• Chef's jacket should be fully buttoned, free of stains, and in good condition.
• Black or dark-colored chef pants must be properly fitted and well-maintained.
• Non-slip, closed-toe black safety shoes that are water-resistant and easy to clean must be worn.
• A clean and properly tied apron must be worn during food preparation.
• A chef’s hat or hairnet must be worn to prevent hair contamination.
• Disposable gloves must be worn when handling raw food, ready-to-eat food, or cleaning chemicals, ensuring they are changed after each task.
• A visible name tag should be placed on the left side of the chest.

GROOMING STANDARD:

• Hair must be neatly groomed, with long hair tied back securely under a hairnet or chef’s hat.
• Facial hair should be well-trimmed or neatly shaved. If a beard is worn, a beard net is required.
• Hands must be clean, with neatly trimmed nails. No artificial nails or nail polish are allowed.
• Perfume or cologne should be light and not overpowering to avoid affecting food aroma.
• Jewelry should be minimal—only a plain wedding band is allowed. No bracelets, watches, or dangling earrings.
• The uniform must be free of stains, rips, and wrinkles before each shift.