Sous Chef

Full time Kitchen Department

Job Description

  • Responsible for the planning, organizing, controlling and directing the work of employees in the Banquet & Staff Cafe Kitchen.
  • Manage the food preparation of all banquets and catering event while ensuring superior quality and consistency at all times.
  • Responsible to develop new menus, prepare, test, taste and control new menu items.
  • Maintain updated and accurate recipes and costing of all dishes prepared for banquet functions.
  • Review the following day's menus and approve the store requisitions for food and supplies needed from various kitchen storerooms.
  • Manage the production of the daily Staff meals as per the hotel’s requirements.
  • Assist the Executive Chef & Executive Sous Chef to manage all departments under his supervision ensuring high standards of food quality and maximizing profitability.
  • Organize inventories and ensure clean, systematic storage of all food items