1st BBQ, Red Lantern

• Train supervise and work with all cook and culinary staff to prepare cook and present food according to hotel standard recipes in order to create quality food products
  
• Assign in detail specific duties to all employees for efficient kitchen operations
  
• Familiar with competitive operations with regard to pricing quality and merchandising
  
• Process requisitions for supplies
  
• Ensure proper receiving storage (including temperature setting) and rotation of food products so as to comply with health department regulations
  
• Adhere to control procedures for cost and quality
  
• Should be fully aware of new international trends in the field and incorporate them into the daily operations where feasible and needed
  
• Strong knowledge and skills in dishes
  
• Work closely with the Chef de Cuisine
  

Requirements

• Degree in Culinary Arts or equivalent
  
• With at least 5 years of experience as Sous Chef in a reputable Hotel Integrated Resort or high-end restaurant
  
• Able to come up with last minute requests for VIP clients
  
• Expertise in food product presentation quality and preparation along with menu concept and design
  
• Willing to work in shifting schedules