Executive Sous Chef

Organize all the resources within the Kitchen and other areas. Ensure timely preparation of food as per set menu and within the set cost. Ensure quality, quantity, and hygienic food is served with particular emphasis on presentation. Aim to ensure minimum / no wastage (excess food balance). Plan and cost menus in coordination with the deputy project manager, keeping in mind the basic principle of FIFO. Plan for a variety of preparations in the menu ensuring client satisfaction and adherence to set cost norms. Assist the storekeeper in indenting for provisions. Be responsible for allocation of work to other kitchen staff. When required, prepare and cook dishes. Ensure timely pre-preparation / mis-en-place (wash, clean, cut vegetables, fruits, meat, chicken, fish, and bakery products) and cooking. Ensure proper cleanliness of the kitchen area. Know and observe all safety rules and effectively supervise to ensure implementation of company HSE policy and discipline in the production area and by the staff. Ensure that all norms, procedures, policies, and documentation logs pertaining to HSE / HACCP company standards are followed and records maintained. Immediately report and, where possible, take action in relation to any accident, fire incident, loss or damage, including hazards / near misses, which are properly recorded.

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