Executive Sous Chef

Executive Sous Chef

Our client, a well-established 4-star hotel in Uganda is seeking to fill the role of an executive sous chef for their facility. The successful candidate will oversee the entire kitchen operation including the alternative restaurants and the crew kitchen by initially monitoring all food preparation, presentation and delivery over the course of the day.

Roles & Responsibilities

  • Oversee kitchen operations, which must be done in accordance with the organization’s standards
  • Check on all kitchen equipment in your area that has to be fixed and report it to the Executive Chef on a daily basis.
  • Ensure proper cleanliness and sanitation of kitchen and food storage areas and equipment in all such areas in accordance to the Public Health regulations.
  • Ensure junior chefs adhere strictly to recipe review program of the organization
  • Apply on daily basis the Culinary Check List designed by the restaurant to correct any food preparation error and to monitor processes involved in such food preparation
  • Maintain menus and food quality up to company standards.
  • Maintain consistency and quality in food taste in line with photos and recipes made available by the organization’s management
  • Check all daily events, delegate and follow up.
  • Responsible for the setup of the Food Line for the Restaurant Personnel, ensuring that there is enough variety and quantity.
  • Taste all foods on a daily basis and make necessary changes. Food needs to be ready for service 15 minutes before opening time.
  • Must issue requisitions for all the Catering equipment necessary for the smooth running of the operation.
  • Must ensure the HACCP program is carried out correctly.
  • Must have a thorough understanding of how Time and Attendance operates, be familiar with the contracts and work schedule hours/week and supporting documentation
  • Carry out consistent checks to ensure unused food is stored properly in order to minimize waste and zero stock outs
  • Closely monitor process of food preparation
  • Provide food requisitions daily to the provision office to ensure adequate provisions are made
  • Coordinate the inventory, purchasing and disbursement of all supplies with the purchasing manager.
  • Ensure that proper sanitation practices are followed.
  • Prepare reports summarizing food and beverage profitability, customer satisfaction

 

 

Minimum Requirements:

  • Bachelor’s Degree in Hospitality Management
  • Diploma in Culinary Arts from a recognized institution
  • 5 years’ experience in 4*/ 5* hotels with multiple outlets.
  • Mastery of Modern Contemporary Cuisine, Modern Fusion, Modern Mediterranean, Fine Dining, Casual Dining, Live Cooking Concepts, Theme Buffets, Mexican, Italian, Contemporary Asian, or any other cuisine that might be beneficial, but not limited to the above mentioned.
  • Good managerial skills and ability to train and develop staff and to supervise the food production processes from beginning to end.
  • International experience would be advantageous.
  • Should be an innovative and instinctive and ensure that the quality being maintained and consistent without failure.

 

Qualified & Interested candidates to share their CVs via recruitment@frank-mgt.com CC frank.vacancies@yahoo.com on or before 5th April, 2018

 

Note: Only shortlisted candidates will be contacted

 

Executive Sous Chef

Our client, a well-established 4-star hotel in Uganda is seeking to fill the role of an executive sous chef for their facility. The successful candidate will oversee the entire kitchen operation including the alternative restaurants and the crew kitchen by initially monitoring all food preparation, presentation and delivery over the course of the day.

Roles & Responsibilities

  • Oversee kitchen operations, which must be done in accordance with the organization’s standards
  • Check on all kitchen equipment in your area that has to be fixed and report it to the Executive Chef on a daily basis.
  • Ensure proper cleanliness and sanitation of kitchen and food storage areas and equipment in all such areas in accordance to the Public Health regulations.
  • Ensure junior chefs adhere strictly to recipe review program of the organization
  • Apply on daily basis the Culinary Check List designed by the restaurant to correct any food preparation error and to monitor processes involved in such food preparation
  • Maintain menus and food quality up to company standards.
  • Maintain consistency and quality in food taste in line with photos and recipes made available by the organization’s management
  • Check all daily events, delegate and follow up.
  • Responsible for the setup of the Food Line for the Restaurant Personnel, ensuring that there is enough variety and quantity.
  • Taste all foods on a daily basis and make necessary changes. Food needs to be ready for service 15 minutes before opening time.
  • Must issue requisitions for all the Catering equipment necessary for the smooth running of the operation.
  • Must ensure the HACCP program is carried out correctly.
  • Must have a thorough understanding of how Time and Attendance operates, be familiar with the contracts and work schedule hours/week and supporting documentation
  • Carry out consiste