Sous Chef

• Plan menus for all F&B outlets of Hotel.
• Schedule and coordinate the work of CDP and DCDP, Commis and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
• Approve the requisition of products and other necessary food supplies.
• Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
• Establish controls to minimize food and supply waste and theft.
• Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
• Develop standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
• Prepare necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
• Attend food and beverage production staff and management meetings.
• Develop attractive Thai, Chinese, Indian and Bangla menus and create standard recipe cards with pictures according to the F & B policy.
• Ensure proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
• Evaluate food products to assure that quality standards are consistently attained.
• Interact with food and beverage management to assure that food production consistently exceeds the expectations of members and guests.
• In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards.
• Evaluate products to assure that quality, price and related goods are consistently met.
• Develop policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment.
• Establish and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Provide training and professional development opportunities for all kitchen staff.
• Ensure that representatives from the kitchen attend service lineups and meetings. Periodically visits all Hotels project and when it is open to welcome members.
• Perform any other tasks as assigned from Management time to time.

Full-time