Job Description<\/h2>\n

\u2022The Executive sous chef must also design and plan new kitchens keeping in mind the concept, market-scenario and demand. He is responsible for vendor development, equipment sourcing, raw materials identifying etc.\u2022\tAssist the Executive Chef for overall kitchen operation, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.
\u2022\tAble to make recommendations to the Executive Chef regarding succession planning.
\u2022\tTo be aware of all financial budgets and goals
\u2022\tEnsure that all recipes and product yields are accurately costed and reviewed regularly.
\u2022\tAssist management in the development of new concepts.
\u2022\tKitchen management and reporting; of all restaurants as specified by senior management.
\u2022\tCreate, innovate and introduce new menus.
\u2022\tStandardize recipes and initiate and sustain research in the F&B industry.
\u2022\tEnsure that all culinary operations manuals are prepared and updated.
\u2022\tMaintain kitchen specifications, cooking procedure sheets and all build up and spread sheets.
\u2022\tDevelop all necessary manuals in liaison with the operations team.
\u2022\tBe responsible for vendor development, equipment sourcing and raw materials finalization.
\u2022\tEnsure junior chefs adhere strictly to recipe review program of the organization.
\u2022\tWork always in liaison with purchase department and assist them in the proper maintenance of ingredients and product list.
\u2022\tOrganize staff, allocate resources, execute controls and systemize daily functioning and maintain efficient MIS in the kitchen\u2019s operations.
\u2022\tPrioritize F&B controls, ensure top quality and hygiene both for products and equipment\u2019s and maintain food cost at a minimum.
\u2022\tTrain and develop F&B production staff.
\u2022\tShould monitor closely and continuously the activities of chefs de cuisines and ensure smooth running of the entire kitchen.
\u2022\tIdentify strengths and weaknesses and provide timely feedback to the individual.
\u2022\tShould be able to motivate and lead the team from the fore-front.
\u2022\tCoach and counsel employees in a timely manner and in accordance with Company policy
\u2022\tTake up any related responsibilities handed over to you; by the management.
\u2022\tMust have the capacity develop and manage a multi-unit, multi-concept operation in coordination with the Executive Chef.<\/p>\n

Job Details<\/h2>\n

Employment Types:<\/h3>\n

Full time <\/p>\n

Industry:<\/h3>\n

Hotels \/ Hospitality \/ Restaurant <\/p>\n

Function:<\/h3>\n

Hotels \/ restaurants <\/p>\n

Roles:<\/h3>\n

Chef \/ Kitchen Manager , Chief Chef , Sous Chef <\/p>\n

Skills:<\/h3>\n

Executive Sous Chef <\/p>\n

Education:<\/h3>\n

Bachelor's Degree <\/p>\n

\u0644\u0644\u062a\u0642\u062f\u0645 \u0639\u0644\u0649 \u0627\u0644\u0648\u0638\u064a\u0641\u0629 \u0627\u0636\u063a\u0637 \u0647\u0646\u0627<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Job Description \u2022The Executive sous chef must also design and plan new kitchens keeping in mind the concept, market-scenario and demand. He is responsible for vendor development, equipment sourcing, raw materials identifying etc.\u2022\tAssist the Executive Chef for overall kitchen operation, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.
\n\u2022\tAble to make recommendations to the Executive Chef regarding succession planning.
\n\u2022\tTo be aware of all financial budgets and goals
\n\u2022\tEnsure that all recipes and product yields are accurately costed and reviewed regularly.
\n\u2022\tAssist management in the development of new concepts.
\n\u2022\tKitchen management and reporting; of all restaurants as specified by senior management.
\n\u2022\tCreate, innovate and introduce new menus.
\n\u2022\tStandardize recipes and initiate and sustain research in the F&B industry.
\n\u2022\tEnsure that all culinary operations manuals are prepared and updated.
\n\u2022\tMaintain ..<\/p>\n","protected":false},"author":2,"featured_media":40604,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_ti_tpc_template_sync":false,"_ti_tpc_template_id":"","spay_email":"","footnotes":""},"categories":[22,50],"tags":[],"class_list":["post-78914","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-_","category-50"],"jetpack_featured_media_url":"https:\/\/wathefty.com\/jobs\/wp-content\/uploads\/2022\/07\/\u0648\u0638\u0627\u0626\u0641-\u0627\u0644\u0623\u0631\u062f\u0646.png","_links":{"self":[{"href":"https:\/\/wathefty.com\/jobs\/wp-json\/wp\/v2\/posts\/78914","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wathefty.com\/jobs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wathefty.com\/jobs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wathefty.com\/jobs\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/wathefty.com\/jobs\/wp-json\/wp\/v2\/comments?post=78914"}],"version-history":[{"count":0,"href":"https:\/\/wathefty.com\/jobs\/wp-json\/wp\/v2\/posts\/78914\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/wathefty.com\/jobs\/wp-json\/wp\/v2\/media\/40604"}],"wp:attachment":[{"href":"https:\/\/wathefty.com\/jobs\/wp-json\/wp\/v2\/media?parent=78914"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wathefty.com\/jobs\/wp-json\/wp\/v2\/categories?post=78914"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wathefty.com\/jobs\/wp-json\/wp\/v2\/tags?post=78914"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}