Sous Chef
Posted on :
04-03-2024
Employer Active
1 Vacancy
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Job Description
Req ID : 2588480
- Review all written communication, ie, daily/weekly, reservation, rooming list, BEOs, to determine.
- Assit Chef de Cuisine in the Day to Day Operations.
- Prepares and develops menus, recipe costing, training of dishes.
- Assists with training and developing.
- Communicate with restaurant managers for smooth running of front and back of the house.
- Responsible for maintaining a strong guest’s relationship and ensuring that all outlets are communicated to and execute by all hotel operation departments making for a successful meeting experience for the meeting planner and attendees.
- Monitor kitchen preventive equipment list. Manage culinary equipment list.
- Maintain a high level of service by constantly training and coaching all direct reports and talent. Daily training plan in place follow by monthly training plan.
- Inspect and overseas the cleanliness and maintenance of all function space, public areas, and service areas.
- Responsible for weekly, monthly schedule and payroll for the outlet.
- Responsible for stock rotation, direct purchase and control of expiry food product on the shelving.
- Knowledge of all food & beverage procedures standards, quality presentation, service and products and local health & sanitation standards.
- Estimates and communicates daily production needs. Apply line check and MEP monitoring.
- Responds appropriately to guest needs during hours of operation.
Employment Type
Full Time
Department / Functional Area
Chefs / F&B / Housekeeping / Front Desk
Key Skills
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