Executive Sous Chef

Descripción del empleo

• Implementing F&B standards, together with the Executive Chef, monitoring them and creating action plans for their hotel (when necessary). • Support the Executive Chef in defining the culinary direction for all services and outlets. Define recipes, make cost estimates and analyse the associated costs. Define products, ingredients and qualities according to their brand. • Collaborate with Procurement in the selection of F&B suppliers. Develop specific products with suppliers. • Carry out the OS&E definition of the hotel. • Manage the direct costs of the business unit (within the established framework) both in terms of food (orders) and social costs (rotas, recruitment, working environment...). Daily monitoring of costs and revenues Responsible for the P&L - Daily Operation (Short Term). • Monitoring the department's KPI's: raw material cost, personnel cost, order tracking, relevant personnel ratios (productivity level, breakfast room, bar, restaurant and events ratios) • Ensuring compliance with Clarity processes under their responsibility • Implement HACCP (Hazard Analysis and Critical Control Points) on a daily / weekly / fortnightly / monthly basis) • Ensuring the implementation of the Service: supervises the preparation of orders based on the needs of the service (breakfast, covers, service orders) in the hotel. • Ensure team planning, communication of orders and preparation of cold rooms and pantry. • Follow-up of the daily operation (pre and post arrival of customers). Analyse and supervise the services (breakfast, restaurant cutlery at dinner, room service and events) planned with the outlets' managers on a weekly/fortnightly basis. Ensure that orders are placed well in advance. Planning the staffing for breakfast service (chefs ratio). Supervise the preparation and presentation of breakfast buffets. At the end of the service, supervises the collection of the remaining products, the analysis of waste and the cleaning of the spaces. • Hold regular meetings to review planned services based on upcoming events with related departments (sales, kitchen, reception). • Analyse the cost/revenue ratio. • Coordinate events with the kitchen and the room Conduct with their team a review of the events after completion: discrepancies, possible improvements. Handle complaints and provide support in the event of an incident. • Supervise inventory taking (if applicable), stock checking, consumption control, relief inventories and the placing of new orders according to standard. • Review and follow up on the maintenance of the kitchen facilities.

Requisitos