Executive Sous Chef

2017-05-17 | Food and Beverage / Culinary | Sheraton Annaba Hotel

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At a glance

Location

Annaba,Algeria

Employment Fraction

Full Time

Reference Code

20426233

Job Description

POSITION PURPOSE Through supervision and organization, ensures that food is prepared and presented in accordance with the established standards and that a high degree of cleanliness exists throughout the kitchen areas. ESSENTIAL FUNCTIONS • Responsible for the kitchen operation during shift worked, in the absence of the Executive Chef. • Liaise with restaurant /banquet manager regarding food preparation and presentation with the Chief Steward to ensure cleanliness & hygiene standards and with Engineering department to ensure that all equipment is proper order. SUPPORTIVE FUNCTIONS • Supervises the work of the kitchen staff on a specific shift to ensure food preparation, organization and presentation standards are followed. • Ensures that kitchen equipment is in proper working order and issues maintenance orders for its repair. • Trains staff in accordance with planned training programs and corrects production errors/methods as found necessary. • Maintains waste at a minimum and determines that portion control is followed to ensure that the required food cost percentage is obtain Initiates and participates in creative selling, merchandising, decoration and presentation ideas. Assists in revising new recipes. • Liaise with the Stewarding Department to ensure a high standard of cleanliness is maintained in the kitchen, its fixtures and equipment. • Orders fresh and dry goods in the absence of the Executive Chef. • Liaise with the Restaurant and Banquet Managers regarding food preparation, presentation, special menus and seasonal specialties. • Ensures that all cooked goods are visually attractive and eye appealing by checking and testing on regular basis and prepared in an appetizing manner. • Supervises and participates in Buffet set up and decoration. • Supervises during meal periods that buffet table and a la carte mise en place is kept replenished and attractive for duration of service. • Ensures that portion control policy/standard planting instructions are adhered to. • Participates in preparing and maintaining recipe file. • Keeps himself updated on new products and trends. • Conducts "ON THE JOB" training as appropriate. • Participates in menu planning as appropriate. • Coaches employees in the kitchen the clear as you go method of working. • Performs related duties and special projects as assigned. • Samples all foods, on regular basis to ensure established standards are maintained. • Participates personally in cooking and supervising the preparation/pick-up of dishes. • Makes sure quality has the same importance in all sales outlets. • Shows expertise and imagination in adapting services to product availability/quality and seasonal products. • Personally monitors client satisfaction, and takes into account all comments. • Keep informed on changed in the competition and market, and takes this into account when developing both a la carte and set menus. • Learns the hotels fire, safety, health and hygiene regulations and how to operate the Kitchen firefighting equipment. • Maintains in cooperation with the Executive Chef the work attendance records for the kitchen staff. • In conjunction with the Executive Chef, controls supplies; Cost, quality/price ratio, size of orders, storage conditions • Makes sure that all merchandise is used before the freshness date expires, and adapts stock levels and production to predicted activity levels. • Makes sure that standard recipes are respected.

Requirements

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: • Must be able to speak, read, write and understand French & English. • Employees answer guest question & requests to take personal responsibility to get the answer. • Guest needs are anticipated and employees are sensitive to solve their problems. • Wears hairstyle in accordance with kitchen standard. • Wipes up spills and maintains clean, dry floors at all times in coordination with the stewarding department & all chef de parties. • Coordinates & provides clean, sanitary storage for all refrigerated foods and dry store goods. • Monitors uniformity and quality of product by (holding) food in dated, labeled, clean & covered containers at optimum temperatures. QUALIFICATION STANDARDS Education Bachelor’s Degree or equivalent education/experience required. Experience Four to five years of employment in a related position Grooming All employees must maintain a neat, clean and well-groomed appearance per Sheraton standards.

Department

Kitchen

Location

Annaba, Algeria

Company Description

Marriott International is the world’s leading global hospitality company, with more brands, more hotels and more opportunities for associates to grow and succeed. With 5,700 properties, you’ll find us in your neighborhood and in more than 110 countries across the globe. Learn about our 30 hotel brands at www.marriott.com/marriott-brands.mi. Find Your World.™

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At a glance

Location

Annaba,Algeria

Employment Fraction

Full Time

Reference Code

20426233