Executive Sous Chef

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1.Interacts with guests to obtain feedback on product quality and service levels.
2.Responds to and handles guest problems and complaints.
3.To ensure that guests are always receiving an exceptional dining experience representing true value for money.
4.Ensure that all recipes and product yields are accurately costed and reviewed regularly.
5.Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.
6.Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
7.Ensure that associate meals and associate dining services are of a consistently high standard.
8.To frequently verify that only the highest quality products are used in food preparation.
9.Ensure that the overall culinary department is motivated and that positive feedback on work performance is given.
10.To Ensure that all food products received into the hotel are of the required standard and quality and that they are stored and rotated correctly.

- Service Charge
- Meal Allowance (2 meals/day)
- Monthly Day Off 8 days
- Public Holiday
- Annual Leave (Vacation)
- Social Security
- Group Health Insurance
- Provident Fund