Sous Chef

Job Description:
JOB DESCRIPTION Responsible on kitchen operations, especially in the absence of the Executive Chef. He coordinates functions and activities with other hotel departments. Supervises the functions of his assigned kitchen employees, facilities and cost to ensure maximum food and beverage departmental profit is achieved. Ensures that hotel cost and policies and procedures are followed. Ensures team productivity through organization, training, coaching, and mentoring. Maintain and set sanitation, hygiene, and safety standards. Inform on a daily basis the executive chef of all relevant information in operational and personal matters, including information which not requires the executive chef’s action. Can conduct training on Commercial Cooking/Cookery Minimum Qualifications:
QUALIFICATIONS Graduate of Culinary, Food Tech, HRM and other relevant courses At least 3-5 years experience in related field is required for this position. Skilled and knowledgeable in Commercial Cooking, Cookery or its equivalent Confident to teach and do product demonstrations Good communication skills and has great interpersonal skills