Sous Chef - Hot Kitchen

Supervise the function of main kitchen for Buffet Banqueting and A la carte facilities and costs hence contributes to maximizing the overall Food & Beverage department profit.

Control and analyze on a ongoing basis the following: Quality levels of production and presentation; Guest satisfaction; Merchandising and Marketing; Operating food cost; Cleanliness sanitation hygiene.

Strict implementation and follow through with all Hotel Standard Health and Hygiene Requirements

Qualifications :

Able to understand and work with recipes in order to implement consistency in taste and presentation of the International Cuisine. 

5 Stars background with knowledgeable of Buffet Banquet and A la carte. 

Extensive knowledge of HACCP and a proactive approach to all Health and Hygiene aspects are required.

Remote Work :

No

Employment Type :

Fulltime