Executive Sous Chef

компания "burabay hotel management" the position requires relocation to shchuchinsk, akmola region. housing allowance is provided for relocating candidates. job title: executive sous chef department: culinary (kitchen) inspired and supported by: executive chef location: rixos borovoe hotel is a luxury resort property of accor family and is surrounded by the pine trees of the borovoe national park and located on shchuchye lake (shchuchinsk, kazakhstan). position purpose: accountable for the quality, consistency, and production of the restaurant kitchen (with main focus onto levelling up 2 restaurants: chalet and summer terrace). exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. coordinates menus, purchasing, staffing and food preparation for the propertychr(39)s restaurant. works with team to improve guest and employee satisfaction while maintaining the operating budget. must ensure sanitation and food standards are achieved. develops and trains team to improve results. key responsibilities & contribution: ensuring culinary standards and responsibilities are met for restaurants develops, designs, and creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurants develops daily and seasonal menu items for the restaurants determines how food should be presented and creates decorative food displays checks the quality of raw and cooked food products to ensure that standards are met recognizes superior quality products, presentations, and flavor prepares and cooks foods of all types, either on a regular basis or for special guests or functions maintains food preparation handling and correct storage standards supervises restaurant kitchen shift operations and ensures compliance with all food & beverage / culinary policies, standards, procedures, and with all applicable laws and regulations leading kitchen team supervises and manages restaurant kitchen employees. managing all day-to-day operations ensures employees are cross trained to support successful daily operations utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. serves as a role model to demonstrate appropriate behaviors establishing and maintaining restaurants kitchen goals sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals analyzes information and evaluating results to choose the best solution and solve problems. attends and participates in all pertinent meetings ensuring exceptional customer service manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis improves service by communicating and assisting employees to understand guest needs, providing guidance, feedback, and individual coaching when needed empowers employees to provide excellent customer service. interacts with guests to obtain feedback on product quality and service levels. managing and conducting human resources activities identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills trains restaurant staff on menu items including ingredients, preparation methods and unique tastes. uses all available on the job training tools for employees manages employee progressive discipline procedures participates in the employee performance appraisal process, providing feedback as needed assists as needed in the interviewing and hiring of employee team members with appropriate skills required and what makes you extraordinary for this role: minimum 3 years’ experience in similar role (experience in high-end restaurants / luxury hotels with mediterranean cuisine is preferred) experience in french steakhouse style food (knowledge of meat cuts & various techniques, e.g., open fire grill, sous vide, josper, etc. proficiency in russian and english, kazakh language will be an advantage excellent interpersonal and communications skills, a team player & flexible individual with ability to multi-task highly organized, result oriented with the ability to be flexible with hours, days off, and assignments