[Best Western Hạ Long] Executive Sous Chef

1. Reports to the Executive Chef or the F&B Manager (while the Executive Chef is not on duty).

2. Assures on-going training and that the high standards set by the Executive Chef are followed.

3. Adheres and maintains all SOP’s (set by the shore-side F & B Operation), SMS and USPH procedures and regulations.

4. Assures safe, quality food products and complete guest satisfaction.

5. Takes responsible for implementing and maintaining all standards set by the Corporate Office; establishes the manner and means to train personnel in his area of responsibility according to standard operating procedures.

6. Produces and maintains the highest food quality and controls for all food products served in all areas, according to the needs and desire of the company.

7. Works within monthly-set food cost budget, adjust food requisitions and controls waste. Be instrumental in assuring the highest health, sanitation and safety standards necessary in food handling and overall galley cleanliness.

8. Guarantees that menus, recipes, methods, pictures and specifications given by the Executive Chef are followed exactly.

9. Checks all food outlets, buffets, action stations, and food displays for creativity, quality, cleanliness and food safety, he assures timely set up, schedules well trained cooks in all areas in proper uniform. He checks and delegates all special food functions.

10. Shares the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation and hygiene with the Food and Beverage Manager or who is overall responsible.