Banqueting Sous Chef

Job Description :
To achieve catering revenue, profit and customer satisfaction goals by overseeing the preparation of the menu and managing the operation of the kitchen

Responsibilities :
1. Participate in the development and implementation of business strategies for the catering area that are aligned with the hotel?s overall mission, vision, values and strategies.
2. Implement strategies for the kitchen that support achievement of the catering department?s goals.
3. Monitor status regularly and adjust strategies as appropriate.

Qualification :
1. Performance management, supervisory: Demonstrate ability to relate to, communicate with and motivate employees to sustain high performance and quality levels.
2. Delegation: Assign tasks using such techniques as needs analysis, individual skills assessment, objective setting and communication.
3. Organization: Demonstrate ability to proactively prioritize needs and effectively manage resources.