Sous Chef- Pan Asian
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Job Location:
Monthly Salary:
Posted on:
30+ days ago
Vacancies:
1 Vacancy
Job Summary
- Working closely with Director of Culinary Operations to assure standards are being met in all other aspects of the commissary operation
- Responsible for the development of new menus and product development supported with proper details analysis and accurate costing
- Provide guideance to senior culinary team members inlcuding but not limited to line cooking food preparation and dish plating
- Improve waste reduction and manage budgetary concerns
- Supervises all food preparations and presentation to ensure quality and restaurant standards
- Accuracy in recipes cost control ordering and stock management
- Strict adherence to purchase procedures
- Leading by example on all hygiene requirements
- Regular review of guest comments so that improvements can be driven in VOG
- Liaison between Food and Beverage departments and rest of hotel effective for guest experience
- Work closely with Hotel Manager in promoting companys culture mission and philosophy
- Recruit induct and train a Culinary Team who are competent and confident to exceed guest expectations
- Maintain kitchen organization staff ability and training opportunities
- Support the Culinary and Stewarding team to be consistent in service use a collaborative enabling leadership style have regular team meetings
- Use the performance review process to identify and develop talent for growth management performance issues using a coaching styles
- Ensure that the culinary department adheres to all company and hotel policies and procedures
- Recruit and select a suitable culinary team who are able to work within a decentralized management philosophy
- Manage associates fairly and take a personal interest in knowing all culinary associates
- Ensure that the overall culinary department is motivated and positive feedback on work performance is given
- Coach and counsel employees in a timely manner and in accordance with Company policy
- Identify strenghts and weakness and provide timely feedback to the individual
- Assist to set departments targets and goals and lead the Culinary team to achieve goals
- Communicate effectively with the Quality Team on objectives and goals in order to improve food and event quality
- Work with engineering department to improve functional operation of kitchens
- Identify experiment and implement new technology enhancements to improve work processes
- Ensure cleanliness and appearance of all Kitchens and related areas
- Interface the needs/requirements of other departments with the Kitchen: Chefs Office Engineering F&B service Security Finance T&C Stewarding and Hygiene
- Provide a level of Safety & Security for all team member whilst working
- Develop own knowledge and skills to grow as a business leader
Remote Work :
No
Employment Type :
Full-time
Key Skills
About Company
As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a com ... View more
