Senior Sous Chef

1 week ago

Saudi Arabia IHG Full time 120,000 - 180,000 per year
Description
Operational Ownership

In this role, I will assume full responsibility for the efficient operation of the Culinary department to provide exceptional products and services within Six Senses brand operating standards and budget.

I will work strategically with the Executive Sous Chef to develop cohesive and productive goals for my department and establish procedures and guidelines to achieve them. I will support overall consistency of the company's vision, quality standards, and concepts consistent with brand identity.

My scope of work includes:

Keep abreast of industry trends and continuously enhance knowledge and skills to improve the product and service offering.

Focus on the rejuvenation of the culinary experience through innovation and guest-centric concepts.

Ensure products and services are constantly assessed and improved to remain relevant, innovative, and aligned with Six Senses wellness and sustainability practices.

Regularly review and maintain rigorous adherence to LQA standards.

Take ownership of guest satisfaction, ensuring an exceptional dining experience.

Handle guest feedback and ensure proper service recovery when required.

Inspect kitchen operations regularly, ensuring maintenance and product improvements are completed on time.

Ensure correct plate presentation and garnish setup for all dishes.

Verify the quality of all incoming produce and ensure compliance with purchasing specifications.

Lead and inspire a team of engaged and talented culinary hosts to achieve Six Senses standards of excellence.

Participate in planning and executing robust business strategies for the kitchen.

Manage monthly inventory efficiently and control food costs.

Adhere to pricing guidelines set by the property.

Maintain thorough knowledge of all facilities and services offered by the property.

Support guest history updates and ensure personalized service delivery.

Uphold a high standard of appearance, grooming, and hygiene, ensuring the same for all team members.

Promote effective interdepartmental communication to support the smooth operation of the property.

Ensure all kitchen operations comply with ethical practices and local laws.

Oversee storage management to maintain proper stock levels and hygiene standards.

Provide guidance on portion control and presentation of all dishes.

Ensure the departmental budget is strictly adhered to and costs are monitored to drive profitability without compromising standards.

Conduct forecasting on a daily, weekly, monthly, and annual basis to ensure budgets are met or exceeded.

Optimize payroll costs through efficient scheduling and productivity.

Prepare and submit legally required and confidential documentation related to the operation.

Attend or conduct meetings and briefings as instructed by my manager.

Perform any additional duties assigned by my manager.

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