Job Description

Job Responsibilities

•People Management •

Delegate through Sous Chef's to achieve standards and work volume successfully.


Monitor grooming, personal hygiene, proper use of equipment, delegation and efficiency of duties to ensure the highest standards are maintained.


Liaise professionally with the Catering and Stewarding Department at all times.


Monitor skill levels of staff and implement on the job training to ensure all kitchen staff are fully trained.


Actively promote team work amongst kitchen staff to facilitate the achievement of kitchen objectives.



•Financial Management •

Minimise food wastage at all times.


Understand organisation departmental financial objectives.


Oversee all functions as necessary to ensure all food is at the required standard.


Manage the ordering of food products to ensure financial objectives are met and produce is available for all events.



•Operations Management •

Meet deadlines and time lines as assigned by the Operations Manager / General Manager


Liaise with Floor Managers prior to service where applicable.


Monitor the presentation of food to ensure it complies with company standards and guidelines as per recipe system.


Distribute work schedules in appropriate sections of kitchen to ensure work is delegated efficiently at all times.


Monitor the quantity and quality of food products to ensure it is as per Soulinaire standard recipe.


Monitor the use of equipment and provide training where necessary to ensure staffs are using equipment in a safe and proper manner.


Ensure that all details relating to food for events are clearly understood and organised.


Attend operational, event management and other work related meetings if necessary.



Job Requirements

• Hotel management Graduate with 08-10 years of experience with 2 years minimum experience as Executive Sous Chef.
• Should have Customer Orientation, Decision Making, People Management.

Prime Function

• Develop food and service
• Ensure quality is maintained with a standardised product.
• Develop new menu package and ongoing customised client menus
• Maintain cost effectiveness by maintaining profitability in all areas.
• Constantly evaluate systems to facilitate improvement where possible.
• Ensure HACCP procedures are followed and clear records are kept at all times.
• Ensure the highest standard in preparation of food production and delivery.
• Ensure consistency of all product deliveries.
• Exceed guest expectations in quality and service of food products.