Role Summary:
As the Executive Sous Chef, you will be the second-in-command in our kitchen, reporting directly to the Executive Chef. During this exciting pre-opening phase, you will play a critical role in setting up kitchen operations, developing menus, and building a high-performing culinary team to establish the Amerys Hotel brand.
Key Responsibilities:
Operational Leadership: Manage daily kitchen operations, ensuring all food preparation meets the highest standards of quality and presentation.
Pre-opening Setup: Assist in the design of kitchen workflows, equipment selection, and establishment of standard operating procedures (SOPs).
Menu Development: Collaborate with the Executive Chef to create innovative menus that align with the Amerys Hotel brand identity.
Team Management: Recruit, train, and mentor kitchen staff. Foster a positive, professional, and efficient working environment.
Quality Control: Ensure strict adherence to food safety, hygiene (HACCP), and sanitation standards.
Cost Management: Monitor inventory, control food costs, and manage supplier relationships to ensure profitability without compromising quality.
Reporting: Act as the Executive Chef in their absence, attending departmental meetings and providing necessary reports.
