Human Resources Department

Amr Ramadan Sadek

Job Description

Job title : Executive Sous Chef

Department : Kitchen

Supervision received from (directly) : Executive Chef

Supervision received from (indirectly) : General Manager

Department main role:

Ensures that the function provides the highest food quality consistent with cost control and profitability

margins; hence maximize guest satisfaction and food profitability. All work is carried out in line with the

hotel’s guidelines, the departmental business plan, and MH&Rs.

Job specification:

To be efficient and diplomatic in all situations involving any aspect of F&B where the reputation or image of

the hotel is represented. To assist in preparing and implementing menus and specialty dishes for all outlets,

to provide permanent control of food technology, maintaining standards of food purchasing, preparation,

quality, hygiene, sanitation and decoration. To assist in organizing and managing daily kitchen operation,

preparing budget, verifying payrolls, dishing costs and organizing food storage

Duties and Responsibilities

* To co-ordinate kitchen staff operation and organize communication of all outlets in order to provide

effective production of high quality products according to business trends

* To improve operation standards, implement new food technologies and work at food saving and preserving

tangible effects

* To provide wide range of dishes on the basis of customer demand analysis and broad assortment of

product, variety of menus, up-to-date concepts of food preparation and decoration

* To assist all chefs de parties to achieve best quality in food production and take part in working out new

dishes

* To carry out control of product quality, food preparation technology, raw food product laying norms. Joint

responsibility for quality of prefabricates and food produced by the kitchen, for correspondence with adopted

standards, technological and calculations cards

* To help the Executive Chef with organizing and conducting training for cooking methods and support the

Training Manager in his/her activities

* To carry out on a regular basis food checks for spoilage and wastage and their correspondence with

adopted recipes and decoration patterns

* To assist the Executive Chef and the Human Resources manager in providing the kitchen operation with

qualified staff, organize staff properly, ensure that best experience and professional knowledge is utilized

and a healthy work environment, meeting safety and hygienically requirements, is maintained

* To assist in implementation training, assessment and annual performance evaluations in cooperation with

HR and Training departments

* To conduct regular departmental meetings and daily briefings with the Executive Chef and the outlet

managers and other food and beverage heads of department

Human Resources Department

Amr Ramadan Sadek

Job Description

* To make recommendations to Executive Chef for modernization of equipment, service methods,

presentation and improved guest satisfaction

* To help to ensure that the Outlets Operational budget is in line and costs are strictly controlled maximizing

profitability

* To schedule employees in line with varying business levels in order to maximize productivity and

minimize pay roll costs

* To assist in planning of menus and designing standard recipes to ensure consistent quality in food

production, thereby satisfying guest needs and expectations

* To cooperate with stewarding, F&B cost control, F&B service, engineering, purchasing in order to ensure

control of received food items, proper storage, monitor food costs, knowledge of new menus and their

launching, proper operation of all equipment ,control of technological discipline, internal rules, sanitation

and hygiene standards

* To help to ensure the proper requisitioning and controlling of supplies

JOB PROFILE

Education : High School/ College Graduate, Master Diploma in Kitchen

Management, Hotel Management Courses

Experience : Up to 5 years in the kitchen of a five star hotel in a similar

capacity.

Technical

Competencies

: Concern of quality

Individual

Characteristics

: Building Organizational Commitment, Building Teamwork,

Information Management, Problem Solving & Decision Making, Strategic

Thinking , Adaptability/Flexibility, Results Oriented, Analytical thinking,

Stress Management, Conflict Management, Cross Cultural Sensitivity and

Relationship Building

Skills

: English, MICROS working knowledge, HACCP certificate

General

Informs employees and supervisor about important events and news within the hotel operation.

Establishes monthly reports according to requirements.

Is familiar with all relevant company documentation and relevant OSMs for his/her field of responsibil-

ity.

Human Resources Department

Amr Ramadan Sadek

Job Description

Competencies

MH&R's core behaviours and values: Integrity, delegates, transparency, fairness, sympathy,

understanding, passion, motivates, delivers on promises and sensitivity

Signed by:

Employee -----------------------------------------

Line Manager-------------------------------------

Date -----------------------------------------------