Sous Chef

Set high personal and professional standards for the departments under by your own performance.
• Recognize outstanding individual performance and deal with substandard performance fairly, immediately and constructively
• Give clear, concise directions, provide support and supervise the chefs to ensure that directions are properly executed.
• Seek responsibility and take responsibility for your actions and the actions of those reporting to you.
• Establish a climate of motivation and enthusiasm in your division.
• Actively participate in the F&B division’s revenue and cost control strategies.
• Understand and ensure implementation of policies and procedures pertaining to your division’s operation.
• Get the right people in the right job.
• Constantly seek to develop the expertise of those reporting to you.
• Have a deep understanding of the hotel’s Vision and integrate this into your daily activities.
• Adjust to changes in job requirements and the hotel’s operational strategies to meet business needs.
• Exercise moral judgment, imagination and courage in the practice of leadership.