Executive Sous Chef

Overview:The Executive Sous Chef has an overall responsibility for the efficient and effective running of the kitchen and food production outlets ensuring operating costs are :Responsible for the execution of all Omni Hotel and company policies/procedures ensuring that all services provided achieve the established standards within the agreed budgetary assist the Executive Chef in budgeting i.e. food cost/payroll/ agreed control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial theExecutive Chef on all matters relating to the kitchen area and ensure ahigh standard of cleanliness and hygienic practice throughout the guestsatisfaction with the smooth and effective running of the day-to-day maintaincontrol of the standards for purchasing and receiving closelywith the storeroom manager and food and beverage controller to establish and maintain control of the standards for purchasing and receiving test andevaluate products for quality paying particular attention toyield/holding qualities/market price/wastage usage of inspect all food service sections during service time to ensure that the correct standards are forcontrol of equipment and scheduling any other duties as required by :The candidate is required to have at least 4 years previous culinary management experience in a high-volume full-service Hotel Restaurant and Banquet Kitchen. Experience must include supervision of other culinary must have proven culinary skills and must be able to lead develop and motivate experience to teach employees the importance of and how to interact with internal/external guests and courteously solve internal requestsCandidate must be creative and up to speed on new concepts and food have basic mathematical skills and be able to create and understand financial that all health standards are consistently maintainedEnsure all safety and security policies and procedures are followedExcellent written and verbal communication skillsAbility to multi-task and work in fast paced environmentAbility to train staff to produce high volumes of work while maintaining quality per Omni standardsMust be proficient with managing payroll and schedules be able to work a flexible schedule to include weekends and education and/or culinary degree Safe certified food be able to lift and carry up to 40 lbs. Must be able to push and pull carts and items weighing up to 75 lbs. Must be able to walk/stand for extended periods of time with frequent bending and twisting. Must be able to utilize culinary tools (knifes commercial equipment etc.) and taste/smell.

Required Experience:

IC