Sous Chef Japanese
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Job Description
- To co-ordinate functions and activities with other Food & Beverage departments
- To handle payroll and holiday organisation
- To assist the Executive Sous Chef in quality levels of production and presentation
- To work actively in cost control and implementing standards
- To assist in colleague related matters
- To carry out departmental training, where necessary
- To deputise the Executive Sous Chef in his absence
- To control all aspects of food outlets in the Executive Sous Chef absence
- To be actively involved in Health & Hygiene matters
- To promote quality throughout the hotel in all areas of food
- To ensure that food service is of the best in quality, temperature and service
- To ensure that canteen food for colleagues is always get varied, interesting, well cooked and well-balanced cuisine
- To carry out daily work to exceed guest expectations
- To ensure the smooth running of the day to day operations in the kitchen
- To strive to deliver the highest quality of food and service
- To adhere to all legal requirements, regulations and guidelines
- To carry out annual appraisals of all team members
- To conduct departmental orientation for all new team members
Employment Type
Full Time
Department / Functional Area
Chefs / F&B / Housekeeping / Front Desk
