We are currently seeking a Sous Chef to assist our Executive Chef oversee the running of the Kitchen. You will be responsible to ensure that all food services and procedures are consistent and follows the standards of service and ensure we are delivering our vision to be the trusted global hospitality group.
Job Description:
- He/she is responsible and accountable for the overall success of the F&B outlet.
- He/she will personally perform tasks and lead the culinary colleagues in daily operations.
- He/she will work towards continuously improving guest and colleague satisfaction which achieving financial and non-financial targets
- Provide functional assistance and direction to the kitchen daily operations
- Produce high levels of food quality to satisfy the needs of guests
- Ensure that all standard recipes are followed in the preparation process
- Ensure that all staffs are aware of the Safety policy of the section
- Instruct and delegate duties fairly and in an appropriate manner to the subordinates
- Control food cost and food quality in the kitchen
- Ensures compliance with food handling and sanitation standards
- Follow & Maintains HACCP standards
- To provide ongoing training to staff and develop and implement all service and kitchen guidelines and ensure its compliance by all staff.
- Support and work closely with the Restaurant Operations and Marketing team in developing special festive dining menus and/or marketing initiatives to drive traffic to the restaurant and increase per customer spend
- Plan activities, promotions, and menu implementations according to the annual marketing plans
