Reporting to the Executive Assistant Manager you will be responsible for leading the culinary team. The Executive Sous Chef will oversee the Culinary Division, plan and be responsible for food production and management of all food while taking ownership for the development and quality of the kitchen areas.
What you will be doing:
- Ensure consistency and highest quality in all culinary deliveries, maintaining the financial performance indicators in line with the budget.
- Actively participate in the strategic planning and ongoing development of the hotel, including revenue forecasting, ensuring the delivery of our environment commitments, overseeing the health, safety and security of our guests and our Heartist
- Develops and maintains active menus based on sales mix, demands, special promotions and product availability.
- Being the HACCP champion and ensuring all of our Heartist are following and compliance to HACCP guidelines
