Executive Sous Chef

Job Description

At Four Seasons we consider life and work to be richer when we truly connect with the people and the environment around us. Our family members are masters at their crafts ? a gardener can become an artist, a manager a conductor, a chef an inventor. We look for employees who share the Golden Rule: people who, by nature, believe in treating others as we would have them treat us. We look for our people to characterize a shared passion for excellence and to infuse that enthusiasm into everything they do.About Four SeasonsFounded in 1960, Four Seasons continues to define the future of luxury hospitality with extraordinary imagination, unwavering commitment to the highest standards of quality, and the most genuine and customized service. Currently operating 117 hotels and private residences in major city centers and resort destination in 47 countries, and with more than 60 projects in development, Four Seasons consistently ranks among the world?s best hotels and most prestigious brands in reader polls, traveler reviews and industry awards.As the leader in branded residences since 1982, Four Seasons currently operate 38 residential properties around the world and 80% of the projects in our pipeline contain a residential component.The role of the Executive Sous Chef

• Assist the Executive Chef and be responsible for the day to day operation of the kitchen department ensuring proper supervision; efficient, organised, safe and hygienic work areas and highest quality of product is delivered to the guests and staff. Assumes the role of Executive Chef in his absence.
• Manage and supervise the division in accordance with FS core and culture standards and local operating criteria at all times.
• Form a strong team spirit within his team by taking a personal interest in every employee in the department foster excellent inter-department cooperation.
• Actively promote the career development of his/her team members by offering continuous training and exposure opportunities, performance feedback, effective coaching and disciplining when necessary.
• Actively involve in all facets of Training activities in the Food Preparation Department.
• Ensures highest quality of all food prepared in the kitchen, constantly inspects taste, temperature and visual appeal and portion size. Ensures standards recipes are followed strictly.
• Comply with HACCP procedures and ensures highest level of hygiene and sanitation is all food preparation. Examine food suppliers and received goods for quality and quantity.
• Assist with the planning of menus and food promotions.
• Develop creative menus and food promotion and supervise their implementation, menus are prepared correctly and ready for service.
• Must be ?hands on? and able to practice and demonstrate excellent technical kitchen skills.
• Actively involved in the execution of special culinary events.
• Ensures high level of personal hygiene and grooming standards of the kitchen staff.
• Work closely with the Executive Chef on the development of food cost and quality control procedures, investigate food cost issues with a view to take whatever corrective action may be necessary.
• Actively participates in the weekly kitchen walk through and address any concerns immediately.
• Equipment and fixtures are maintained well and reports any faults and damage.
• Responsible for the purchase of food in absence of the Executive Chef. In cooperation with the Purchasing Manager, he assures the best quality for the best price.
• Maintain computer systems, menu sales mix, food cost reports, employee reviews and administrative duties.
• In co-operation with the Outlet Sous Chef ensures effective scheduling, holidays and day off taking into consideration volume of expected business.
• Assign in detail, specific duties to all Sous Chefs and guide them through special projects/assignment
• Responsible for the quality of food prepared in the employee?s restaurants and the supervision of employee?s.
• Liaise with banquets following the specified standards indicated on individual function sheets.
• Communicate effectively with the banquet department, stewarding and pastry shop in ensuring timely production of banquet meals
• Liaise with other outlets and Departments on guest comments and follows up with necessary action.
• Deal effectively with guests and workplace colleagues from a variety cultures.
• To assist and participate actively in kitchen improvement schemes and product innovation.
• To keep abreast with latest food trends, techniques and equipment in the international market and be able to discuss them effectively.
• Be familiar with property safety, current first aid fire emergency procedures.
• The ability to work closely with all chef?s in relation to the food.
• To coach and review the various levels of chefs to train them for the next level within the property and company.
• To participate and monitor within chefs in culinary competitions that will promote our culinary expertise locally and internationally.
• To work alongside with the senior management team to establish a harmonious working environment within the division.
• To work closely with all chefs in relation to the kitchen and the rest of the culinary/F&B team.
• Comply with Four Seasons? Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact.
• Work harmoniously and professionally with co-workers and supervisors.
• Prepare food items.
• Assist with set-up and cleaning of operational areas.
• Complete performance evaluations for managerial and line staff.
• Be able to understand and conduct departmental Profit & Loss (P&L) statements and justify related expenses on a monthly basis.
• Create and implement plans to correct problems identified in operational surveys, such as Employee Engagement Survey (EES), Coyle, LQA etc.

Knowledge and Skills:

• Minimum 3 years experience as an Executive Sous Chef in a 5 star luxury, fast-paced environment.
• Banquets experience is a plus.

The benefits offered by Four Seasons Hotel Kuwait:

• Department Head benefits as per Four Seasons Kuwait policy
• 30 day vacations
• Quality of employee meals
• Full medical coverage

Work AuthorizationHotel will apply for the work authorization for the successful candidateWe look forward to receiving your application!

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