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.

• 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.

• 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.

• Update operation logbook regularly in work shift, handover to the other shift for follow up
•  Assemble reports/records/checklist related to the department operation.
• Perform other administrative documentation as requested
• Be proactive in self-setting specific goals to develop in professional career.
• Participate to orientation programs & training courses organized by the department or the hotel management.
• Pre-opening experience is a plus