Executive Sous Chef - Assembly Belt Management

1. Develop and manage production team for planning and organizing routine and additional deliverables in the most effective and profitable manner.
2. Propose innovative logistics solutions to Senior Management as per industry standards to improve rotation of stocks, FIFO, procurement forecasting and production planning.
3. Responsible for managing material, staff and equipment in most effective manner to ensure on time high quality deliveries in strict adherence to all the laid down procedures.
4. Attend and manage menu presentations actively involving in product design and development as deemed necessary
5. Oversee the development and implementation of new dishes by ensuring that the assigned production staff fully understands the requirements of each new dish to help maintain the requirement of the clients.
6. Work with Exec Chef to develop organizational hierarchy, through recruitments, trainings and guidance with long-term succession planning of the department verifying potential key performers recommended by reporting levels.
7. Guide the team on effective scheduling, customer focus, prioritizing work and adhering to specifications with a focus on correct quality and quantity delivered on-time.
8. Conduct close supervision and inspection of both process and staff in production units and report findings thereby ensuring that staff performance meets the production deadline to avoid any customer delays. Address customer expectations and issues upfront and try to find long-term solutions to any anomalies or improvement ideas reported or observed.
9. Ensure all developed specifications in terms of portion size, quantity and quality is effectively followed in the kitchen.
10. Evaluate statistics on wastage and ensure that food is prepared economically and establish controls to minimize food and supply wastage.
11. Prepare and report necessary data for applicable parts of the budget; support in projecting annual food, labor and other costs and monitor actual financial results; Propose corrective actions as necessary to help assure that financial goals for the unit are met.
12. Streamline menu components for cost suitability through economies of scale and production consolidation ideas.
13. Adhere and apply all systems and procedures applicable in the workplace in accordance with company policies including but not limited to SOPs, GMPs, ISO9001-2008 QMS, OHSAS etc.
14. Maintain the departmental focus and outlook towards customer satisfaction and a positive experience delivery.

Education Qualification:

Hotel Management or Culinary degree

Work Experience:

Minimum of 7 years experience in the culinary field

• Knowledge and experience of food products and processes in a facility with extensive in-house production.
• Extensive experience with business management software applications in a catering environment
• Significant exposure to Lean Management, Occupational Health & Safety and Quality Assurance management.
• Excellent knowledge and understanding of all aspects of cooking in various cuisines
• Experience in creating recipes, menu development and costing

Skills:

• Ability to develop himself / herself in the current role and beyond
• Willingness to take on responsibility and able to delegate tasks efficiently
• Problem solving and decision making ability in real time, creative and out of box thinking
• Strong organizational skills, effective Training and communication skills
• Attention to detail & quality