Executive Sous Chef - Egyptian Only

Executive Sous Chef The RoleTo assist the Executive Chef in overseeing the kitchen and stewarding operations of the HotelTo interact with Food & Beverage, Sales & Marketing to ensure residents and guests receive high levels of serviceTo be entrepreneurial and to think beyond the boundaries is expected and not requestedTo provide service that is sincere, warm and enthusiastic, ensuring the guests’ satisfactionTo take the time to get to know the guests and to be committed to service excellenceKey Deliverables and ResponsibilitiesPlanning & Organizing:Coordinating purchasing for the Kitchen and stewarding departments with the finance team as per the hotel proceduresConduct interviews for candidates in the department in conjunction with Human Resources and prepare job descriptionsDaily monitoring of the Food Cost to ensure monthly targets are achieved without undermining the agreed product qualityAdhere to and monitor departmental operating expenses as per departmental budget and forecast.Review and monitor departmental work schedules, oversee that departmental payroll is in line with budgets.Assist the Executive Chef with the preparation and conversion on departments promotions calendarCo Ordinate together with Food & Beverage Operations with changing programmes and promotions according to seasonalityTo assist the Executive Chef in coordinating with Sales and Marketing so that all Food and Beverage Marketing collateral is prepared in advanceEnsure that staff scheduling is done effectively and in line with business demands and posted seven (7) days in advance Operations:Train and develop the kitchen and stewarding team in the departmental operating standardsEnsure all kitchen team members are aware of the hotel services available to guest and are skilled in up selling them as a preferred supplierMaintain a consistent focus on improving the overall flow of the kitchen operations, seeking ways to maximize and improve the operation through productivity management and energy savings programsTo lead and support employees in the achievement of financial, operational and service delivery targets via effective organizational policy and procedural development and appropriate employee training activitiesFoster a winning, solution-oriented work environment, motivating and engaging employees to continuously deliver the best possible service and to provide feedback and suggestionsTo lead daily departmental briefings and monthly employee meetingsTo have a complete understanding of and to adhere to Mövenpick Hotels & Resorts policy relating to Fire, Hygiene, Health and Safety.To drive the performance of the kitchen and stewarding team members, including completion of performance appraisals, coaching counselling and performance management in conjunction with Human ResourcesEnsure the team work within the department with a sales focused attitude and team are aware of sales opportunities within the hotel which will assist with the maximization of revenue.Ensure all team members are aware of all F&B revenue targets as well as food cost targets, and are kept informed of performance results. kitchen equipment and ensure the team reports any defects to engineering immediately Administration:To work closely with the Executive Chef and Finance department to produce monthly financial reports timely & accuratelyTo review the employee schedule and annual leave plan to ensure the correct allocation of resources in order to improve guest satisfaction levels as well as employee productivity and satisfactionTo assist the Executive Chef in overseeing the implementation of a training plan for the departmentMonitor and keep updated training records and schedules to ensure planning and completion is carried out as per hotel standard.Keep up to date and accurate HACCAP records and documentationImplement checks and controls for each and every food delivery for quality and proper storageEnsure all purchases are in line with the Hotels purchasing policy.