The Executive Sous Chef supports the Executive Chef and is instrumental in the successful establishment of the Yas Viceroy hotel as a leading and trend setting dining operation. The successful incumbent will bring along experience with a variety of restaurant and culinary styles. The kitchen operation is large and diverse in culinary styles. The responsibilities also extend to both indoor and outdoor banqueting and catering operations, as well as the Stewarding team. The team comprises of a total of 130+ colleagues.
As a role model leader and natural driver & motivator, this person fosters a winning, solution-oriented work environment, motivating and engaging colleagues to continuously delivering the best possible service to our business partners, colleagues and guests.
He or she actively assists in participating in the strategic planning and ongoing development of the hotel including brand awareness and positioning, with a focus on food quality, innovative trends & promotions, along with food and menu costing.
The Executive Sous Chef supports the F&B team in the achievement of the departmental revenue targets by developing new concepts/menus, communicating a clear vision for each sub-unit and improving existing processes that will benefit colleagues, revenues, costs and guest satisfaction. He or she will assist in developing, implementing and monitoring processes, standards and initiatives designed to achieve highly profitable results and superior quality of food in all outlets.