Executive Sous Chef

• Consistently offer professional, engaging and proactive guest service while supporting fellow Colleagues
• Assisting with staff hiring, scheduling, and monitoring staffing levels in conjunction with determined budgets
• Order food and manage inventories to maximize quality and minimize food cost
• Motivate, lead, coach and manage all aspects of team members’ performance towards achieving exceptional guest service and employee satisfaction results
• Maintain and create department standards as determined by the Executive Chef and ensure they are consistently adhered to
• Oversee preparation and presentation of food for outlets and banquet events
• Ensure that kitchen areas are clean and equipment is functional as per the Ecosure standards
• Follow and ensure compliance with all corporate, hotel, departmental and safety policies and procedures
• Assisting in the preparation and development of all new menus and presentations
• Develop and maintain close and effective working relationships with all supporting departments
• Assisting Executive Chef in managing budgeted food and labour costs
• Able to assess problems and situations and takes the necessary corrective action in a timely fashion helps create daily menus & prepare for events
• Participate in hotel committees
• Strict adherence to all Health & Safety training, guidelines and work practices previous, during and following an epidemic (whether local or global) that are established by Accor, local government, international bodies including the World Health Organization (WHO) and Center for disease control (CDC)
• Perform any other duties, tasks, and assignments within your department as required.

• Should be a highly energetic individual who is excited about the challenges that are required on a day to day basis
• Must be capable of dealing with several F&B operations and catering venues at one time
• A wide cooking experience in all areas of the culinary field including a minimum of 3 years at the Chef de Cuisine/Executive Sous Chef level
• Valid trade qualifications
• Must be a proven effective leader, trainer, administrator and team player
• Excellent interpersonal, and communication skills
• Must be innovative, creative, and current in culinary food styles, and theme menus
• Must be detail oriented, quality conscious and able to handle multiple priorities
• Previous experience in remote islands and Caribbean area is an asset
• Proven ability to create an environment with team spirit and passion for food
• Interaction with apprentice programme: testing, marking, and follow of students.

Previous experience in remote islands and Caribbean area is an asset.