Japanese Sous Chef
Japanese Sous Chef
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Job Description
Operation/Operasional
Develop and update departmental SOP Manual detailing standards of performance Policies and Procedures and service standards pertinent to the efficient operation of the kitchen in accordance to Hotels policies standards and municipality requirements
Work with Senior Culinary team and is responsible for the team to develop new menus and product development supported by detailed analysis and accurate costing
Work closely with Chief Steward to ensure that kitchen areas are kept clean and orderly. Manage organization and cleanliness of departmental areas by conducting weekly walk through.
Ensure that high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) are adhered to in the department
Monitor food standards in each Outlet and Banquet
Identify market needs and trends in terms of food menus for both hotel guests and the local market
Additional Information :
experience is an asset
- Strong interpersonal and problem solving abilities
- Fluency in English additional languages are a plus
Remote Work :
No
Employment Type :
Fulltime
Employment Type
Full-time
