Sous Chef/ Bếp phó (Urgent)

- Is responsible for the kitchen personnel, production as the smooth operation of the kitchen department. Is in charge of quality, hygiene as presentation of food served in his outlet with obeying all instructions and guide lines given assigned by the Head Chef or Food and Beverage Manager.

- He/ She manages the guest satisfaction efforts of the F&B outlets in accordance with the hotels philosophy.

- Responsible for controlling the hotels expenses as cost relations. Must be in line with pre-assigned budgeting guidelines and expectations.

- Security/Confidentiality: Is responsible of ensuring soundness of the hotels kitchen structure

Key Responsibilities:

- Control the quality and amount of his production.

- Control the hygiene in his work areas, equipment and materials.

- Check the consumption of the goods.

- Control the profitability of his production.

- Maintain the food cost mentioned in the budget.

- Approve the weekly work schedule of his staff.

- Develop positive attitude on job skills, knowledge, autonomy and creativity of the staff.

- Provide them the basis of working in a kitchen in order to increase their qualification and culinary knowledge.

- Adapt to their capacities and aptitudes.

- Respect the needs and individuality of the staff.

- Develop their self-confidence.

- Training of the staff

- Control the daily operation.

- Develop kitchen staffs skills on delegation.

- Work and communicate closely and effective with all departments.

- Set an example and ensure that staff adheres to the grooming standards of La Veranda Resort M-Gallery and behavior as well as hygiene standards.

Relations:

- Reports to Executive Chef.

- Work close with Restaurant department

- Coordinates functions and activate with other department.