POSITION OVERVIEW
Under the direct supervision of the Executive Chef, the Executive Sous Chef is responsible for the entire kitchen operations and administration, ensuring the highest level of guest satisfaction in accordance with the policies, standards, and guidelines established by the hotel or the corporate office. RESPONSIBILITIES
Menu making (a la carte, course, event, special requests) Managing Food and Beverage Departmental budget Understanding Hygiene standards (ingredients, personal hygiene, daily cleaning, deep cleaning, expiry dates, receiving, washing) Daily operation control Cost control (ingredients, labor, consumption articles, utility expenses) Approval of all ordering related to the kitchen Coaching and training (knowledge, skills, company rules) Getting information from Executive Chef and sharing with the team Monitoring and filing Understanding the safety standards Facilitating the team meeting on a regular basis Attend daily briefing Be able to communicate with guests Getting market or trend information from vendors Be able to communicate with service outlet managers and chefs Shift making and control of labor Management of outsourcing business operations Management of retail items, event schedules, and amenities. QUALIFICATIONS
Work Experience: Minimum 8 years of work experience as a cook. Minimum 2 years of working at a luxury hotel or equivalent experience. Minimum 2 years as sous chef or chef de cuisine. Sense of humour Maturity Excellent communication skills
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