Executive Sous Chef | Bếp Phó Điều hành

REPORT TO : Executive Chef

BASIC FUNCTION
Assists the Executive Chef in supervising preparation of all food products and supervising all performance in any kitchen. Provide highest standard for food preparation and production, presentation. Creativity, flexible, guideline, organize, work office, training.

DUTIES AND RESPONSIBILITIES:
1) Assumes the duties of Executive Chef during his absence.
2) Controls and analyse on going basis level of followings;
Cost, sales, production, preparation, quality and presentation, Guest satisfaction, hygiene.
4) Recommends hiring to the Executive Chef and for Promotion of staff.
5) Ensures proper training to obtain highest food standard and presentation in any outlet.
6) Supervises the proper preparation and presentation of all food items according to established standards.
7) Inform all conditions of cross contamination for food products in all kitchen areas.
8) Co-ordinates with receiving and storeroom in regard to quality and quantity of food products and by-products.
9) Consults with Banquet Chef in regard to their needs. 
10) Co-ordinates with relevant department heads during the absence of the Executive Chef.
11) Briefs Sous Chefs and outlet chefs daily in regard to operational and personnel matters.
12) Ensure total hygienic appearance of all kitchen staff.
13) Adhered to equipment handling procedures to ensure maximum safety for old and new equipment.
14) Supervises stewards in accordance with cleaning procedures.
15) Constantly checks on cooks performance in regard to cooking and preparation techniques as well as for taste.
16) Well informed of new products, seasonal items and the overall market price situations.
17) Is involved in creating new dishes to maintain the interest of the customers and request by any customer.
18) Assist the Executive Chef for all schedules of promotion and administrative schedules.
19) Check all market lists and requisitions in F&B Kitchen.
20) Reports all matters of importance to the Executive Chef.
21) Ensures minimum wastage or spoilage in checking all areas continuously.
22) Assists in buffet set ups and our special theme parties and initiates new ideas to improve and maintain business.
23) Ensures disciplines in all kitchen areas and grooming of all kitchen staff.
24) Trains the staff with the assistance of the Sous Chefs constantly.

Qualifications
• Diploma or Vocational Certificate in Culinary Skills or related field.

Experience
• 3-year experience as a chef or an equivalent combination of education and experience