Sous Chef

• Directly responsible for main kitchen culinary areas, ensuring a smooth running, profitable operation within the framework of the Hotel.

• Maintaining the hotel’s cuisine concepts and standards for food preparation and presentation.

• Maintaining food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place in all food operations areas.

• Enforcing the standard food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.

• Enforcing food safety & protection. All food in working areas should be in compliance with food handling techniques, to include dating, proper storage, rotation etc. Maintain the basic food safety and sanitation in accordance with the company policies.

• Ensuring all standard, checklist are correct and filed correctly and ready for audits at any time.

• To accurately forecasting business demands on a weekly basis to ensure efficient staffing & food production.

• Being responsible for all accounting and billing procedures within the culinary operation.

• Enforcing operational standards that are reviewed periodically and then updated and improved.

• Responsible to maintain the overall welfare of our employees by providing them with the training and resources to take care of our guests

• Ensuring the efficient scheduling of employees.

• Being responsible for the accurate supervision of the employee time control and payroll systems by working with the Executive Chef, accounting and human resources department.

• Developing and implementing manager, supervisor & employee training plans on a quarterly basis in conjunction with human resources department.

• Conducting departmental daily training programs.

• Assisting in the execution of culinary employee reviews, ensuring appraisals in a professional and timely manner.

• Training subordinate managers and supervisors in effective “coaching and counseling” and the correct process of progressive discipline.

• Assisting in conducting an effective monthly employee meeting with minutes forwarded to the GM, F&B and HRD.

• Being responsible for maintaining outlet safety at all times.

• Being responsible for asset management of all outlet property and facilities.

• Conducting a preventative maintenance inspection on a monthly basis.

• Promoting positive inter-departmental relations through candid communication and cooperation.

• Responding to guest inquiries or concerns within 24 hours in what is deemed the appropriate manner.

• Ensuring all managers and employees follow all job safety regulations and all hazards are reported to concerned departments.