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Supervise the function of all kitchen employees, facilities and costs, hence contributes to maximizing the overall Food & Beverage department profit.
Control and analyses, on a on-going basis the following:
Quality DIVISIONs of production and presentation.
Merchandising and Marketing.
Operating food cost.
Cleanliness, sanitation, hygiene.
Assume part or the entire responsibilities of Chinese Chef when requested.
Perform related duties and special projects as assigned.
Responsible for the production, preparation and presentation of all food items in areas concerned to ensure highest quality at all times.
Assist or execute inspections of physical aspect of the food preparation areas.
Attend to specific guests as required.
Interact with individuals outside the hotel including but not limited to, clients,
suppliers, government officials, competitors and other members of the local community, when requested to do by Executive Chef.
Hire, develop and retain quality Sous chef and chefs.
Appraise the performance subordinate Sous chef and use effective coaching and counseling for positive improvement.
Conduct annual performance appraisals for subordinate sous chef
Support subordinate sous chef with an effective training program to make them aware of the expectations and responsibilities that their positions entail.
Establish and maintain effective employee relations in his section.
Conduct, under the guidance of the Executive Chef, such functions as interviewing, hiring, employee orientation, performance appraisal, coaching, counseling, and suspension if necessary, to ensure appropriate staffing and productivity.
Develop formal training plans and conduct on the job training sessions for kitchen employees.
Report directly to the Executive Chef
Provide functional assistance and direction to the kitchen operation.
Coordinate functions and activities with other Food & Beverage Departments.
Maintain interdepartmental working relationships.
Perform other related duties & special projects as assigned by the supervisor