Executive Sous-Chef - Benguerir

The Executive Sous Chef  Assists the Executive Chef , is accountable for overall success of the daily kitchen operations and academic .  Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.  Works to continually improve guest , student and associate satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high-quality product is produced.   Responsible for guiding and developing staff including direct reports.  Must ensure sanitation and food standards are achieved.

He or she is able to lead the team in the absence of the executive Chef and to replace any member of the team. The Executive Sous-Chef conveys the image of the SHBM by his/her exemplary attitude, his kindness, his professionalism, and his/her availability. Under the orders of the Chef, he/she also participates with him/her in the elaboration of the menus, in the choice of suppliers, in the reception and in the controls of the supplies, in the respect of the hygienic standards in force. The executive Sous Chef is adaptable because he or she is positioned between the executive Chef and the brigade. He/she has an important role in transmitting information upwards and downwards.

Diploma/Expected training

• CAP « cuisine
• Bac Pro/ Bac Techno
• BTS / DTS
• 8-15 years of experience including 2 years of overseas experience.                                                                                        

Missions:

In Operation

• Promotes its know-how to SHBM learners and embodies the values of this structure
• Supervises and organizes the production.
• Develops joint ideas with the executive Chef on the elaboration of menus and buffets by promoting local and seasonal products .
• Implements and ensures compliance with the standards issued by the SHBM structure.
• Ensures the performance of each point of sale and the satisfaction of the customers.
• Supervises the setting up of the teams for the different points of sale.
• Taste and validate all preparations before they leave the kitchen. And ensures the quality of these products throughout the service.
• Always controls the buffet and decoration during service.
• Maintains the cleanliness standards of the kitchen and its annexes.
• Always ensures the cleanliness of work surfaces and equipment.
• Coordinates with the Stewarding department to ensure that cleanliness standards are maintained in the Kitchen zones in accordance with HACCP standards.
• Informs the engineering department of any maintenance issues concerning his or her area and follows up on them,
• Ensures that equipment is not left unrepaired and implements training on the use of the equipment if necessary.

Provide exceptionnel Customer service

• Provide services that go beyond customer satisfaction and retention.
• Manage day-to-day operations, ensuring quality, standards, and satisfaction of customer expectations on a daily basis.
• Enhance service by communicating and helping individuals understand customer needs, providing guidance, feedback and one-on-one coaching as needed.
• Set a positive example of customer relations.
• Focus on customer satisfaction in all department meetings and concentrate on continuous improvement.
• Empower employees to provide excellent customer service.
• Handle customer problems and complaints.

Finance & Administration

• Ensures the planning of his/her teams by taking into consideration the pedagogical aspect and by respecting the objectives set by the SHBM studies management.
• Is informed about upcoming function orders and their changes.
• Checks purchase requisitions issued by the kitchen team.
• Creates and verifies recipe sheets.
   

Management

• Work with the purchasing department on the selection of kitchen products needs.
• Controls distribution and inventories 
• Maintains the food cost in relation to the objectives.
• Ensures that the payroll in the operation is adequate with the SHBM’s occupancy rate and the work to be provided.

Safety & prevention

• Ensures that employees know the procedures and guidelines in case of an incident or fire 

• Ensures that employees know how to handle all equipment provided to them

 Human Ressources

• Creates and maintains good relationships between employees.
• Trains and motivates his/her team. 
• Supervises the discipline of his /her team.
• Evaluates his/her team
• Is involved in the professional development of his team. Shares his/her opinions and comments with the Executive chef and chef de cuisine on the future of each person in his/her brigade as well as the evaluation of SHBM learners
• Organizes daily briefings with his/her teams.
• Ensures that his/her teams are well groomed.
   

Facilitator & Trainer  :

You will be in charge of teaching theoretical and technical courses closely related to your main professional activity.

Ensuring the proper follow-up of the training in relation to our standards according to the EHL teaching methods,

In addition to expertise in a specific field, the trainer must possess the essential qualities of a pedagogue: listening and contact skills, ability to communicate with a variety of audiences, adaptability, flexibility. They must also be able to analyse their teaching practices and question them in order to better adapt them to the needs of the learners. He/she must demonstrate real aptitude for managing groups with very diverse profiles.

To transmit the culinary techniques of the kitchen as the carving, sauces, dressing, the cuts,,,, as well as the realization of plans of organization or these Knowledge:

• Training and experience: School graduate apply the rules of hygiene and safety.
• Know-how: Sense of transmission of instructions
• Personal characteristics: Dynamic, good presentation, punctual and motivated.

Marketing

• Represents the SHBM values and vision externally and internally.

Other responsabilities

• Do not exchange financial or confidential data with competing institutions.
• Ensure that confidential and other important information is properly safeguarded and never taken out of the office or deleted.
• Accommodate other responsibilities and duties that may be assigned by the General Manager, Operations Manager, F&B Manager, Executive Chef and Chef de Cuisine.
• Be prepared for all business-related assignments mandated by UM6P with the acceptance of geographic mobility

• Career Development

  Executive chef

  Executive Sous-Chef

  Chef de Cuisine

  In a larger structure of one of the UM6P brands

  International career opportunities

  Working conditions

• Continuous or switch services
• Variable hours
• Night service coverage if necessary
• Weekends and holidays
• Prolonged standing
• Carrying loads
• Wearing a regulation uniform