1. Human Resources Department
Amr Ramadan Sadek
Job Description
Job title : Executive Sous Chef
Department : Kitchen
Supervision received from (directly) : Executive Chef
Supervision received from (indirectly) : General Manager
Department main role:
Ensures that the function provides the highest food quality consistent with cost control and profitability
margins; hence maximize guest satisfaction and food profitability. All work is carried out in line with the
hotel’s guidelines, the departmental business plan, and MH&Rs.
Job specification:
To be efficient and diplomatic in all situations involving any aspect of F&B where the reputation or image of
the hotel is represented. To assist in preparing and implementing menus and specialty dishes for all outlets,
to provide permanent control of food technology, maintaining standards of food purchasing, preparation,
quality, hygiene, sanitation and decoration. To assist in organizing and managing daily kitchen operation,
preparing budget, verifying payrolls, dishing costs and organizing food storage
Duties and Responsibilities
* To co-ordinate kitchen staff operation and organize communication of all outlets in order to provide
effective production of high quality products according to business trends
* To improve operation standards, implement new food technologies and work at food saving and preserving
tangible effects
* To provide wide range of dishes on the basis of customer demand analysis and broad assortment of
product, variety of menus, up-to-date concepts of food preparation and decoration
* To assist all chefs de parties to achieve best quality in food production and take part in working out new
dishes
* To carry out control of product quality, food preparation technology, raw food product laying norms. Joint
responsibility for quality of prefabricates and food produced by the kitchen, for correspondence with adopted
standards, technological and calculations cards
* To help the Executive Chef with organizing and conducting training for cooking methods and support the
Training Manager in his/her activities
* To carry out on a regular basis food checks for spoilage and wastage and their correspondence with
adopted recipes and decoration patterns
* To assist the Executive Chef and the Human Resources manager in providing the kitchen operation with
qualified staff, organize staff properly, ensure that best experience and professional knowledge is utilized
and a healthy work environment, meeting safety and hygienically requirements, is maintained
* To assist in implementation training, assessment and annual performance evaluations in cooperation with
HR and Training departments
* To conduct regular departmental meetings and daily briefings with the Executive Chef and the outlet
managers and other food and beverage heads of department

2. Human Resources Department
Amr Ramadan Sadek
Job Description
* To make recommendations to Executive Chef for modernization of equipment, service methods,
presentation and improved guest satisfaction
* To help to ensure that the Outlets Operational budget is in line and costs are strictly controlled maximizing
profitability
* To schedule employees in line with varying business levels in order to maximize productivity and
minimize pay roll costs
* To assist in planning of menus and designing standard recipes to ensure consistent quality in food
production, thereby satisfying guest needs and expectations
* To cooperate with stewarding, F&B cost control, F&B service, engineering, purchasing in order to ensure
control of received food items, proper storage, monitor food costs, knowledge of new menus and their
launching, proper operation of all equipment ,control of technological discipline, internal rules, sanitation
and hygiene standards
* To help to ensure the proper requisitioning and controlling of supplies
JOB PROFILE
 Education : High School/ College Graduate, Master Diploma in Kitchen
Management, Hotel Management Courses
 Experience : Up to 5 years in the kitchen of a five star hotel in a similar
capacity.
 Technical
Competencies
: Concern of quality
 Individual
Characteristics
: Building Organizational Commitment, Building Teamwork,
Information Management, Problem Solving & Decision Making, Strategic
Thinking , Adaptability/Flexibility, Results Oriented, Analytical thinking,
Stress Management, Conflict Management, Cross Cultural Sensitivity and
Relationship Building
 Skills : English, MICROS working knowledge, HACCP certificate
General
 Informs employees and supervisor about important events and news within the hotel operation.
 Establishes monthly reports according to requirements.
 Is familiar with all relevant company documentation and relevant OSMs for his/her field of responsibil-
ity.

3. Human Resources Department
Amr Ramadan Sadek
Job Description
Competencies
MH&R's core behaviours and values: Integrity, delegates, transparency, fairness, sympathy,
understanding, passion, motivates, delivers on promises and sensitivity
Signed by:
Employee -----------------------------------------
Line Manager-------------------------------------
Date -----------------------------------------------