Sous Chef

- Sous Chef assists Executive Chef in overseeing the daily operation of the Kitchen an maintaining quality food products and services for the Hotel.

- Provide Training and Supervises kitchen staff in the proper preparation, cooking and presentation of various menu dishes.

- Assist Executive Chef in the creation and planning of menus and implement changes to continue to attract business.

- Assist with the implementation of kitchen plans of Executive chef.

- Assist the Executive Chef to maintain the food cost at the budget.

- Coordinate with the cost controller conducting the kitchen monthly inventory.

- Ensure that the roster of Kitchen staff is done properly and on time for approval.

- Ensure all guests are being treated in an efficient and courteous manner through positive transactions between Kitchen and F&B Service associates.

- Resolve customer complaints as appropriate to maintain a high level of customer satisfaction and quality.

- Ensure all Kitchen quality standards are complied with and that policies and procedures are consistently applied.

- Coordinate activities with other hotel departments in order to facilitate increased levels of communication and guest satisfaction.

- Directing, training and development of associates with an eye toward maximum associates’ satisfaction, productivity and guest satisfaction and assist in new-hire and process on-going training for them.

- Assist in the timely completion of performance appraisals.

- Develop formal training plans and conducts on-the-job training sessions for kitchen employees.

- 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.

- Perform other duties and services as assigned by the Executive Chef.