Executive Sous Chef/ Bếp phó điều hành

- Provides quality food products for our guests and supports in achieving all goals designated by the Executive Chef

- Ensures overall efficiency in food production and general cleaning of kitchens, equipment and utensils.

- Responds to and handles guest problems and complaints.

- Able to make recommendations to the Executive Chef regarding succession planning.

- Ensure that all recipes and product yields are accurately costed and reviewed regularly.

- Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.

- Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.

- Ensure that all food preparation equipment is being used safety and correctly and that it is cleaned and maintained.

- Ensure that the culinary department adheres to all company and hotel policies and procedures.

- Ensure that meetings are well planned and results-orientated.

- Creative menu planning and correct food preparation for each outlets including banquets.

- To work in close conjunction with the Food and Beverage Manager and respective & teams, to create a yearly marketing Plan for the outlet.

- To fully understand the market needs and desires for each outlet and ensure that the menus are developed to reflect those needs.

- To initiate relevant maintenance reports and work orders supported by the respective follow up of those items actioned.

- Other jobs assign by Executive Chef