This employer is no longer accepting CVs for this job, it has been deactivated by the company's administrator.

Executive Sous Chef

The Executive Sous Chef’s general responsibilities revolve around assisting the Executive Chef with the management of the Back of the House staff. This role is hands-on and requires attention to detail along with a positive work attitude. The Executive Sous Chef must plan and direct how the food is presented on the plate, keep the kitchen staff focused and on task, train new chefs, create the work schedule, and make sure all the food that goes to the customer is of the best quality, while maintaining high standards. They must thoroughly understand how to use and troubleshoot all appliances and cooking instruments in the event of a malfunctioning cooking device. The Executive Sous Chef must enforce restaurant policy and invoke disciplinary action when appropriate. During downtime, the Executive Sous Chef delegates duties such as prepping, cleaning and other kitchen duties to staff. The Executive Sous Chef is responsible for inventory, product, as well as menu creation. An Executive Sous Chef must be responsive to change and have the ability to improvise as the situation dictates. The Executive Sous Chef is responsible for ensuring all safety and sanitation precautions are taken to maintain a safe and clean work environment.

Supervisory Responsibilities

The Executive Sous Chef directly supervises the Sous Chef, Cook-1, Cook-2, Cook-3 and other hourly kitchen staff.

Essential Functions

Produce high quality dishes that follow the established menu;
Maintain order and discipline in the kitchen during working hours;
Create new dishes which appeal to the menu style of the restaurant.
Work with the Executive Chef to produce diversified menus in accordance with the restaurant’s policy and vision
Fill in for the Executive Chef in planning and directing food preparation when needed
Train the kitchen staff in order to provide the best results using available resources in minimal time
Must maintain a positive and professional manner with coworkers and customers.

Duties & Responsibilities

Assists Executive Chef with attaining mandated budgeted costs for the kitchen
Establish a working schedule and organize the workload within the kitchen in an efficient manner
Produce high quality plates in both design and taste
Ensure the kitchen operates in a timely manner while meeting quality standards of the restaurant
Order supplies to maintain appropriate inventory
Comply with and enforce sanitation and safety regulations
Other duties as assigned by management.

Education And Experience

Must have a BA degree or equivalent in a culinary field of study.
Must have a minimum of 3 to 5 years high volume fine dining experience.

Skills

Menu Development Quality Control Food Safety Culinary Skills Culinary Management Italian Cooking

Job Details

Industry:

Hospitality

Functional Area:

Hotel/Restaurant Management

Total Positions:

1 Post

Job Shift:

First Shift (Day)

Job Type:

Full Time/Permanent

Job Location:

DHA, Lahore, Pakistan

Gender:

No Preference

Minimum Education:

Bachelors

Career Level:

Experienced Professional

Minimum Experience:

7 Years

Apply Before:

Sep 30, 2024

Posting Date:

Aug 29, 2024

Wasabi and Company

Hospitality · 51-100 employees - Lahore

Wasabi & Co. takes pride in managing cuisine with artistry. Our services extend beyond our venues to ensure seamless manifestation of the company mission & vision.

Recommended Jobs

Executive Sous Chef