Executive Sous Chef (report to GM)

• Develops with the Training Manager training plans, develops training material in accordance with ICHG guidelines and implements training plans for the Food Production employees and other Food and Beverage employees.​
• Interact with department and hotel staff in a professional and positive manner to foster good rapport, promote team spirit and ensure effective two way communication​
• Demonstrate co-operation and trust with colleagues, supervisors, teams and across departments to deliver positive results​
• Recruit, select and develop Chefs, to work following the operational, financial, administrative philosophies willing to become multi skilled and perform multi tasks.​
• Delegate appropriately, duties and responsibilities to equipped and resourced employees, nurturing and developing them whilst ensuring standards of operation and safety are maintained​
• Develop and assist with training activities focused on improving skills and knowledge​
• Monitor employee morale and provide mechanisms for performance feedback and development​
• Conduct annual Performance Appraisals providing honest and appropriate feedback​

Financial​

• Works with F&B Manager in the preparation and management of the Catering Sales/Operations budget. Duties include:​
• Assists in co-ordinating the preparation of the banquet sales annual budget​
• Assists in monitoring and controlling departmental cost on an ongoing basis to ensure performance against budget​
• Assists in the preparation of the hotel strategic plan, goals program​

Guest experience​

• Develops with the Director of Food and Beverage popular menus offering guests value for money in accordance with ICHG guidelines.​
• Build and maintain positive relationships with all internal customers and guests in order to exceed their needs.​
• Take action to address guest needs in order to exceed their expectations​
• Maintain a high level of product and service knowledge in order to explain and sell services and facilities to guests​
• Maintain knowledge of special programs and events in the hotel in order to recognize and respond to guests needs​
• Implements procedures which enhance the guest experience​
• Establish and achieve quality and guest satisfaction goals. Respond in a courteous and prompt manner to all guest questions, complaints and/or requests to ensure a high level of guest satisfaction.​
• Develop menu design and concepts for all food and/or bar outlets, and catering events. Monitor competitor and industry trends.​

Responsible Business ​

• Plans and organizes with the Director of Food and Beverage successful Food and Beverage activities in the hotel and overseas​
• Monitors local competitors and compare their operation with the hotel Food and Beverage operation​
• Ensure the security and proper storage of food and beverage products, inventory and equipment, and replenish supplies in a timely and efficient manner while minimising waste. ​
• Adhere to governmental regulations as well as brand standards and hotel or company policies and procedures.​
• Perform other duties as assigned. May also serve as manager on duty.​

Accountability​

• Supervises a large number of team members in one or two food and beverage outlets, kitchens, and may include banquet facilities that cater to 500 people or less. May oversee one or more subordinate managers or supervisors. ​