Executive Sous Chef

Responsibilities :

• Responsible for all food preparation, production and control for all food outlets and banquet facilities to meet Renaissance high standards of quality.
• Hire, train, supervise, schedule and participate in activities of executive sous chefs, cooks and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls and forecast needs.
• Listen actively and communicate clearly while interacting with customers to promote food products and direct staff activities.
• Analyze feedback from clients and employees, make judgments and take action to implement suggestions for improvement.
• Maintain working rapport with all hotel staff for efficient operation and service to customers.
• Organize and conduct meetings.
• Monitor staff performance, product quality and production flow; foster improvement where necessary.
• Create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes.
• Develop innovative menu selections for special banquet themes and parties in accordance with client budgetary considerations and expectations.
• Confer with the Director of Food and Beverage regarding new selections and changes.
• Audit food storeroom items and storage to maintain consistent quality products to ensure adherence to all health code requirements.
• Enforce safety procedures and cleanliness throughout kitchen(s) including walk-in and reach-in boxes.

Other :

SUPPORTIVE FUNCTIONS :

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY :