SOUS CHEF

• To understand and strictly adhere to the Rules & Regulations established in the Employees Handbook and the Hotel’s policy on Fire, Hygiene, Health and Safety.

• To report for duty punctually wearing the correct uniform and nametag at all times.

• To maintain a high standard of personal appearance and hygiene at all times.

• To maintain a good rapport and working relationship with staff in the outlet and all other departments.

• To attend and contribute to all staff meetings Departmental and Hotel trainings scheduled and other related activities.

• To fully support the Departmental Trainers function in the Department assigned.

• To undertake any reasonable tasks and secondary duties as assigned by the Executive Chef.

• To respond to any changes in the restaurant function as dictated by the hotel.

• To project at all times a positive and motivated attitude and exercise self control.

• To have a complete understanding of the Income Audit Section in the Operations Manual and Policies & Procedures.

• To provide a courteous and professional service at all times.

+ Working time: not over 45h/week

+ Social Insurance, Health Insurance, Unemployment Insurance as Property Policy

+ Talent development program for employee

Related degrees

2 years working experience as similar position at luxury hotel & resort

Passionate

Management Principles, excellent public speaking skills and good people development skills 

Strong inter-personality and leadership skills

Proficiency in English and computer literate