Sous Chef

Responsibilities:

• Responsible for the Western food items prepared for the All day dining restaurant, In-room dining, and Banquets.
• Ensure that the team thoroughly follows the set Safety and hygiene practices set by HACCP and the hotel.
• Responsible for seeking guest feedback and looking for ways to improve the guest satisfaction score.
• Maintain and serve the food with the highest quality standards.
• Control food cost, emphasize resource optimization and look for ways to continuously improve.
• The Sous chef is responsible for looking after the day to day operations of the Kitchen.
• Assist with Designing the menu for the restaurant.
• Assist the Executive Sous Chef in planning various activities, promotions, menu implement according to the annual marketing plan.
• Participate in various marketing initiatives of the hotel.
• Responsible to address all the team grievances and keep morale high.
• Ensure all team members maintain a high standard of personal hygiene and grooming at all times.
• Ensure hotel policies and procedures are adhered to.
• Perform any other reasonable duties as required by the department head from time to time.
• Developing channels of communication within the department by ensuring correct and timely feedback.