Develops of special lounge menus, and a unique event ("Harbor Nights") presented 4 times a year for 1,000 guests that celebrates the Mediterranean culture with food, wine and music.Involves in labor cost/analysis developing and managing budgets menu development planning, organizing, coordinating and executing press and charity events (i.e.March of Dimes with 30 Chefs for 800 guests).
Hires, trains, schedules, supervises and evaluates 70 culinary personnel and 30 stewarding personnel.Oversees 7 food outlets (fine casual dining) at this 750-room resort with 45,000 sq.of conference space and F&B revenue of $17M.Looking for drafting your winning cover letter? See our sample Executive Sous Chef Cover Letter. A culinary diploma from a recognized institute is needed.
The most sought-after skills for the post include the following – fair and firm management abilities with high influencing skills strong knowledge of food and beverage ideal training and coaching skills hands-on approach to all operational aspects and strong administrative skills. A well-drafted Executive Sous Chef Resume mentions the following core tasks and responsibilities – interacting with guests and obtaining feedback on product quality and service levels responding to and handling guest complaints and problems making recommendations ensuring all recipes and product yields are accurately costed and reviewed and making sure the department workers are always in a clean and tidy uniform and in a presentable state. An Executive Sous Chef is responsible for assisting the Executive Chef with overall kitchen management and operations, ensuring maximum guest satisfaction, and controlling kitchen administration and operation.
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