Executive Sous Chef

• Meet deadlines and time lines as assigned by Executive Chef • Liaise with Restaurant Managers prior to service where applicable. • Monitor the presentation of food to ensure it complies with company standards and guidelines as per recipe system. • Manage rosters for casual, agency and section staff as per company policy to ensure appropriate resourcing levels. • Distribute work schedules in appropriate sections of kitchen to ensure work is delegated efficiently at all times. • Monitor the quantity and quality of food products to ensure it is as per Pullman recipe. • Monitor the use of equipment and provide training where necessary to ensure staffs are using equipment in a safe and proper manner. • Ensure that all details relating to food for events are clearly understood and organised. • Attend operational, event management and other work related meetings if necessary. • Minimise food wastage at all times. • Understand organisation departmental financial objectives. • Oversee all functions as necessary to ensure all food is at the required standard. • Manage the ordering of food products to ensure financial objectives are met and produce is available for all events. • To be aware of budgets and have handle on sales. • Plan cost effective proposal for banquets. • Should be able to manage all kitchen operations in the absence of Executive Chef • Should have through knowledge of HACCP procedures and regulation and should be able to guide and trained his team • Should be able to manage the team • BHM/ BHMCT/DHM • Good reading, writing and oral proficiency in English language • Ability to speak other languages and basic understanding of local languages will be an advantage • WHAT IS IN IT FOR YOU: • Come As You Are • Work With Purpose • Grow, Learn and Enjoy • Explore Limitless Possibilities