Pastry Executive sous chef-Kuwait

Pastry Executive sous chef-Kuwait


    • Assist the Executive Chef  for overall kitchen operation, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.
    • Able to make recommendations to the Executive Chef regarding succession planning.
    • To be aware of all financial budgets and goals
    • Ensure that all recipes and product yields are accurately costed and reviewed regularly.
    • Assist management in the development of new concepts.
    • Kitchen management and reporting; of all restaurants as specified by senior management.
    • Create, innovate and introduce new menus.
    • Standardize recipes and initiate and sustain research in the F&B industry.
    • Ensure that all culinary operations manuals are prepared and updated.
    • Maintain kitchen specifications, cooking procedure sheets and all build up and spread sheets.
    • Develop all necessary manuals in liaison with the operations team.
    • Be responsible for vendor development, equipment sourcing and raw materials finalization.
    • Ensure junior chefs adhere strictly to recipe review program of the organization.
    • Work always in liaison with purchase department and assist them in the proper maintenance of ingredients and product list.
    • Organize staff, allocate resources, execute controls and systemize daily functioning and maintain efficient MIS in the kitchen’s operations.
    • Prioritize F&B controls, ensure top quality and hygiene both for products and equipment’s and maintain food cost at a minimum.
    • Train and develop F&B production staff.
    • Should monitor closely and continuously the activities of chefs de cuisines and ensure smooth running of the entire kitchen.
    • Identify strengths and weaknesses and provide timely feedback to the individual.
    • Should be able to motivate and lead the team from the fore-front.
    • Coach and counsel employees in a timely manner and in accordance with Company policy
    • Take up any related responsibilities handed over to you; by the management.
    • Must have the capacity develop and manage a multi-unit, multi-concept operation in coordination with the Executive Chef.

    Job Details

    • Offered Salary:
    • Career Level:
    • Experience:
      8 +
    • Gender:
    • Qualification:
      Bachelor degree

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