Executive Sous Chef

Job Description

<strong>Shangri-La Barr Al Jissah Resort &amp; Spa </strong><p><br></p><em> Muscat, Sultanate of Oman<br><br>Nestled in between the dramatic backdrop of rugged mountains and the pristine waters of the Sea of Oman, Shangri-La’s Barr Al Jissah Resort and Spa is set on 124 acres of stunning scenery and home to three spectacular hotels: the family orientated Al Waha comprises 262 rooms, the diverse Al Bandar comprises 198 deluxe rooms and the luxurious and most exclusive Al Husn has 180 elegantly appointed guestrooms and suites. The resort also features 22 Food and Beverage outlets, 1,056 sqm ballroom with 8 breakout rooms, wide variety of recreational facilities, and a spa with 12 treatment villas. <br><br></em><strong><u>Job Summary<br><br></u></strong>As an Executive Sous Chef – you will be assisting the Resort Executive Chef to lead, manage and organize all requirements to the highest standards in accordance with the standard operating procedures.<br><br><strong><u>As an Executive Sous Chef, we rely on you to<br></u></strong><ul><li>esponsible for efficient daily functioning of the Kitchen and work closely with the Executive Chef in all the management functions.</li><li>Development of new concepts by creating and introducing new menus and create standardized recipes, keep food cost at minimum and also ensure quality, consistency and hygiene both for products and equipments in the restaurant.</li><li>Allocate kitchen resources, execute controls, trains and develops kitchen staff including coaching and recommendations for discipline, systemizes daily functioning, and maintains efficient Kitchen Operations in the department.</li><li>Work with the Culinary team in the heart of the house in ensuring quality of food, food preparation, timeliness of catering service, and efficiency of the operation. </li><li>Manage all Kitchens in the absence of the Executive Chef </li><li>Ensure training needs analysis of Kitchen staff is carried out and training programs are designed and implemented to meet needs (in collaboration with the Training Manager where applicable).</li><li>Conduct probation and formal performance appraisal in line with company guidelines.</li><li>Coach, counsel, and discipline staff, providing constructive feedback to enhance performance.</li><li>Lead Food Saftey Ploicy implementattion and ensuring food safety at the highest order<br></li></ul><strong><u>Experience And Skills Required<br></u></strong><ul><li> Minimum of 10 years experience in luxury five star hotels </li><li> Managing production &amp; presentation for fine-dining restaurants &amp; Banquet </li><li> Offer exceptional customer service during events and functions as the hotel offers huge a banqueting area as well as provides outdoor catering facilities </li><li> Design new menus with creativity and passion </li><li> Detailed eye to benchmark standards and quality </li><li> Be sensitive to guest requirements and special dietary requests </li><li> Updated with the latest culinary trends. </li><li> Creative in menu design and able to change menus regularly.</li></ul>