Executive Sous Chef Verfied

Salary Negotiable Abroad more than 14 days ago 21-02-2020 10:49:19 AM
17-04-2020 10:49:19 AM
A leading casino, hotel and entertainment destination have an exciting job opportunity for an Executive Sous Chef to join their team in Vladivostok, Russia. This is an excellent opportunity for a Sous Chef to take the next step to join an international company and develop a long-term relationship. If you have an outgoing personality, and enjoy working in the hospitality industry; this could be the ideal career move for you.

Your key job responsibilities as the Executive Sous Chef in Vladivostok, Russia will include:

- Participate in the composition of menu planning for all outlets
- Supervise the kitchen in the preparation and presentation of all food items in accordance with the food and beverage standards and menu guidelines to ensure a high level of quality
- Based on sales figures by menu item, review the profitability and popularity of dishes on the menu and make changes where applicable together with the Head Chef
- Assist with the drafting of concept ideas and menus for all special events and functions
- Participate in the budgeting process
- On an ongoing basis, manage and analyse departmental costs to ensure performance against budget; take actions when necessary to eliminate excess cost or unnecessary expenditures to achieve positive business results
- Ensure high level of guest service, revenue generation and cost control by effective and efficient scheduling of shifts in line with the legal requirements
- Develop staff skills to enhance department effectiveness and staff performance
- Timely evaluate all direct reports by providing feedback regarding their work and conduct annual staff performance appraisal
- Review standard operating procedures to uphold strict adherence to the local regulations

Requirements for this Executive Sous Chef job in Vladivostok, Russia:

- Young dynamic chef with great modern skills, well settled in Western and Asian Cuisine
- Culinary degree or diploma from a recognized Institution
- Minimum 8 years of combined kitchen experience
- Minimum 2 years’ experience in a management position in one of a leading 5 star hotel chain in the same role or as Chef de Cuisine/Snr. Sous Chef
- Experience in large scale operations and busy catering operations
- Organizational and management skills
- Ability to communicate effectively in English; both in oral and written form
- Budgeting skills
- HACCP skills
- Knowledge of health and safety requirements, workplace hygiene