Executive Sous Chef

Mandarin Oriental Bodrum

Duties and Responsibilities

Check standard recipes ensuring proper portion control, uniformity of taste and quality

Write daily food requisitions and kitchens transfers in order to achieve the stock rotation desired

Ensure that there is a sufficient supply of chinaware for banquet functions, cocktail parties, etc.

Check food preparation, cost, quality, quantity and portion control daily

Report any problems, failures of machines or small equipment and so on as soon as possible

Inspect all refrigerated areas and ensure regular turnover of food items

Liaise with other Chefs de Cuisine and Sous Chefs regarding items or staff needed from other departments

Assist the Executive Chef in compiling the annual marketing plans and budgets and activity promotion plan.

Assist the Executive Chef in constantly finding ways to further improve the food cost through strategic purchasing, without negatively affecting predetermined quality standards.

Requirements

Globally-recognized culinary qualification.

Degree holder in Hotel and Catering Management an advantage

8 years’ experience in relevant position

4 years of supervisory experience

Excellent communication skills

Reading, writing and oral proficiency in the English language is desirable

Menu planning and recipes knowledge

Excellent Food and Beverage knowledge

Cost control awareness and ability to keep to budgets

Good kitchen organisation experience