Sous Chef

Responsibilities:
• Maintains good and open minded relationships with other F&B section heads, outlets and other departments within the hotel
• Control that yearly vacation leave schedule is cleared within time for all his respective ambassadors
• Attends daily Sous Chef briefing/F&B briefings/Catering meetings/HACCP meeting and any meetings invited or assigned
• Ensure all HACCP records are kept on time and in a professional set up as set by Executive Chef
• Other responsibilities will be discussed during the interview if shortlisted.
• Submit new proposals to the Executive Chef for discussion prior to food tasting
• Develop recipes and presentation pictures for new menus and standards accurately and always update them