Job Description

As the Sous Chef, Chinese Resolutiokyou will be responsible for performing the following tasks to the highest standards: * Plan, prepare and implement high quality food products as well as set-ups As the Sous Chef, Chinese Resolutiokyou will be responsible for performing the following tasks to the highest standards: Plan, prepare and implement high quality food products as well as set-ups in the restaurant/ banquet functions. Work seamlessly with recipes, standards and plating guides. Maintain all HACCP aspects within the hotel operation. Focus on constantly improving the training manuals and SOPs. Participate actively in quality initiatives such as the daily chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing. Work offsite when necessary and complete tasks outside the kitchen areas when requested. Assist with inventory taking. Knowledgeable of hotel's occupancy, events, forecasts and achievements. Prepare menus as per request according to the timeline. Work on new dishes for food tastings and photo taking. Control stations and production within the kitchen. Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. Effectively respond to every guests' requests and be receptive to constructive feedback. Maintain at all times a professional and positive attitude towards team members and supervisors. Coordinate, organize and participate in all production pertaining to the kitchen. Check and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. Monitor food quality and quantity to ensure the most economical usage of ingredients. Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools. Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately. Report to the Director of Culinary/ Executive Chef on issues and take appropriate action. Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Director of Culinary/ Executive Chef. Work closely with the Director of Culinary/ Executive Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day. Exercise maximum control on wastage to achieve optimum profitability. Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults and problems to the Director of Culinary/ Executive Chef. Prepare the necessary work orders for the Engineering department. Ensure that recipes and costing are established and updated. Attend monthly management meetings, operations meetings and hold daily briefings in the absence of the Director of Culinary/ Executive Chef, and communicate with team members. Propose and advise on new menus through seasonal food concept changes with the help of the Director of Culinary/ Executive Chef. Liaise with the Director of Culinary/ Executive Chef daily to advice of any challenges and ensure that guests will experience no delays during the service period. Check that the quality of food prepared by team members meet the required standard and make necessary adjustments. Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner. Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake necessary steps to maintain the highest possible standards in this area. Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction. Work closely with the Director of Culinary/ Executive Chef, meeting regularly to determine menu selections and specials that are both satisfying to guest and profitable to outlet. Review all timesheets to ensure that team members' timesheet and leave record are accurate. Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. Prepare menus, considering number of guests, market condition popularity of various dishes, recent menus and religious or secular holidays. Ensure that all team members have a complete understanding of and adhere to the hotel's team member rules and regulations. Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned.