Executive Sous Chef (M/F)

• Check and re-stock all mis-en-place after each service period, and ensure this is also done by all chefs on all sections

• Prepare and handles all food production in compliance with safe food handling, hygiene, standard recipes and internal procedures.

• Check upcoming events, organises staffing and mis en place, and informs Executive Chef and Service about any foodservice issues or dishes/ingredients unavailable

• Communicate with kitchen, purchasing, sales and service to ensure smooth and timely delivery of all food production

• Passes on information as necessary to other colleagues and departments (service, front office, chefs, stewards, sales, purchasing etc) and to other members of the department

• Follows all standard recipes and asks for training or clarification on any areas that are not understood.

• Ensure that food is only prepared or served for bona-fide customer orders with computer-printed dockets or approved BEOs or requisitions, or required daily productioin

• Control the wastage, misuse, spoilage and unauthorised use of all food and ingredients, reduce leftovers, and minimise production for slow service periods