Executive Sous Chef
1 month ago
**Job Location**:
NEOM
**Major responsibilities of an Executive Sous Chef**:
- Ensures all food is prepared fresh and is of the highest quality.
- Ensures the correct preparation and presentation of dishes is in accordance with menu cards and produced on a consistent basis.
- Plans and develops menus for the site considering factors such as product availability, cost, marketing activities, numbers to be served, and skills required to prepare.
- Establishes and maintains appropriate food portions with respect to the daily operations and forecast demand.
- Participates in making decisions regarding printing, layouts, posting and distribution of menus.
- Prepares and posts employee work schedules to reflect operating forecasts and to keep within budgeted figures.
- Supervises all methods of food preparation and cooking methods, size of portions, garnishing and presentation of food.
- Maintains an organized and efficient flow of production, with regards to changes in forecasts and menus.
- Coordinates and supervises the ordering of all food supplies and kitchen equipment; approves all products to meet quality standards; keeps cost accounts and takes responsibility of food preparation areas.
- Responsible for inventories to enable team members to successfully prepare mise en place.
- Ensures proper rotation, storage temperatures, and proper storing and labeling procedures are always observed.
- Communicates with Food & Beverage team in regard to special events, changes in forecasts, special menu items, etc.
- Prepares and oversees food production for the location and special events and functions.
- Ensures sanitation standards as set forth by the NEOM Standard and in compliance as well as the cleanliness and neatness of the kitchen.
- Ensures recipes are constantly updated to reflect changes in availability and seasonal.
- Monitors and reviews operating criteria and develop an awareness of the importance of food factors preparation and quality.
- Monitors and reviews food presentations and makes recommendations for needed changes.
- Continuously monitor food and labor cost in accordance with NEOM budget guidelines.
- Adjusts production levels to meet forecast demands.
- Assists in the development and implementation of creative plans/programs that anticipate and meet guest needs and interests.
- Always conducts yourself in a professional manner and maintain high grooming standard.
- Develop pricing strategies that achieve forecast profit and food cost percentages.
- Actively participates in managing and optimizing revenues across all income streams of the food and beverage.
- Ensures controls and decreases waste is carried out by maintaining logs daily.
- Sets up control systems that will assure quality and portion consistency.
- Creates formal purchasing specifications.
- Continually maintains and updates daily and weekly reports in a timely manner.
- Observes and complies with the company’s requisition and purchase order system.
- Reports, presentations, and other administrative duties are consistently on a high standard, and free of errors and omissions.
- Implements effective training programs for the kitchen team and ensure that they consistently maintain disciplined practices by following NEOM guidelines and local legislation.
- Communicates effectively with provisions to ensure successful coordination of requisitioning, and return to stocks, including variances, spoilage, and excess inventories.
- Maximizes revenue through cost effective use of products and control of wastage.
- Coaches team members immediately and professionally to minimize deficiencies and provide encouragement.
- Develops & trains the kitchen team, menu design with determination to set the standards.
**Key Accountabilities & Activities**:
- Ensures all food is prepared fresh and is of the highest quality.
- Ensures the correct preparation and presentation of dishes is in accordance with menu cards and produced on a consistent basis.
- Plans and develops menus for the site considering factors such as product availability, cost, marketing activities, numbers to be served, and skills required to prepare.
- Establishes and maintains appropriate food portions with respect to the daily operations and forecast demand.
- Participates in making decisions regarding printing, layouts, posting and distribution of menus.
- Prepares and posts employee work schedules to reflect operating forecasts and to keep within budgeted figures.
- Supervises all methods of food preparation and cooking methods, size of portions, garnishing and presentation of food.
- Maintains an organized and efficient flow of production, with regards to changes in forecasts and menus.
- Coordinates and supervises the ordering of all food supplies and kitchen equipment; approves all products to meet quality standards; keeps cost accounts and takes responsibility of food preparation areas.
- Responsible for inventories to enable team members to successfully prepare mise en p
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