Executive Sous Chef

Essential Duties and Responsibilities

• Assists the Executive Chef in the management of the day to day operation of the Food Production and Stewarding sections and informs the Executive Chef of major decisions taken in his/her absence.

· Controls and analyzes, on an on-going basis, the level of the following:
o Sales
o Costs
o Issuing of food
o Quality and presentation of food and beverage products
o Condition and cleanliness of facilities and equipment
o Guest satisfaction
o Marketing
· Assists the Executive Chef in developing and maintaining updated operations manuals for all Food Production and Stewarding sections.
· Assists the Executive Chef in planning and organizing successful Food and Beverage activities.
· Conducts daily briefings and other meetings as needed.
· Assists the Executive Chef in maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
· Assists the Executive Chef in setting Food Production and Stewarding goals and developing strategies, procedures and policies.
· Assists the Executive Chef in determining the minimum and maximum stocks of all food, materials and equipment.
· Assists the Executive Chef in setting standards of all food and equipment purchases in accordance with IHG guidelines.