Sous Chef

Maintain standard of food quality and production. Control food costs and coordinate the food service operation in line with demand. In achieving the above the Sous Chef liaises very closely with the Restaurant Manager.
The Sous Chef will be required to conduct their duties in a courteous, safe and efficient manner, in accordance with the hotel's policies and procedures, ensuring that a high level of service is maintained.

Work @Praya Palazzo Hotel
- To be committed and dedicate time, effort and attention to offering a food product, which in quality and presentation reflects the vision and brand personality of the hotel
- Supervise and manage the Praya Dining operation, offering high quality products at a well-controlled cost, and innovative recipes that follow the management concept.
- Ensure consistency of the food at all times, so it follows the standard and expectation set by the management.
- Ensure that the ingredients used in each recipes are of the highest quality, and fresh whenever possible.
- To support the Front of the House with product knowledge training, so that the team is always able to share the food story to the guests.
- To create standards menu, recipes, portion and costs together with the Group Director of Food and Beverage
- Be able to cook and explain all recipes, garnishes, preparations and cooking methods.
- To consistently monitor F&B cost and take pro-active action to enhance the profitability of the Food & Beverage department.
- Engage in pro active training, to ensure the team members are knowledgeable in each recipes, and are able to keep the set standards.
- To satisfy our guests needs beyond their expectations.
- Responsibility for the hygiene and sanitation of the kitchen together with Western Sous Chef
- Exhibit professional behavior at all times.
- Assure staffs provide constant food quality to the guests.
- Assure that guest is served in a timely manner and according to the hotel standards
- Assist in the hotel operation at peak times and any other times business needs require
your hands-on assistance.
- Know all items on the menu food and know all items not available.
- Communicate effectively within the organization at all levels using the most appropriate communication method for the matter concerned.
- Keep current information, regarding occupancy, V.I.P. arrivals or special requests.
- Maintain good communication within the departments and build good team work.
- Inform Restaurant Manager or General Manager of any arising problems both with guests and co-workers.
- Keep regular watch on food prepared in all kitchens.
- Check the quality of food receiving up to the specification levels at all times.
- Aware of the market price which might affect the food cost.
- Compare the food quality with the price from many choices of suppliers.
- Preparing order to supplier and market list depending on the hotel needs.
- Adhere to hotel standards for safe food handling and storage.
- Maintain cleanliness and stock coolers and storage areas.
- Complete food requisitions to maintain inventory items.
- Assist in minimizing spoilage and wastage.
- Keep inventories up to sufficient par levels at all times.
- Oversees monthly inventory list and stock keeping.
- To assist in carrying out, bi-yearly, yearly inventory of operating equipment together with the Restaurant Manager
- To attend and contribute to all staff meetings and other related activities.
- Provide on the job training for kitchen skills needed.
- To train and coach new recruits through on-the-job training.
- Report to work all time in complete uniform and be well groom.

- Service charge
- Group Insurance + OPD
- Meals
- Uniform
- Provident Fund
- others etc.