Sous Chef - Western

- Have a minimum of 5 years experience in a fine - dining and culinary leadership
- Ability to communicate clearly with managers, kitchen and dining room employees, and guests
- Knowledge of food preparation methods and presentation
- In-depth knowledge of the kitchen- s routines and utensils
- Leadership skills

- Ensures that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.
- Monitors all operations, especially during peak business periods, working through the respective Head of Department to make adjustments where necessary.
- Ensures that the Culinary Departments respond to the results of the Hotel IQ and to ensure that the relevant changes are implemented.
- Work closely with other management personnel in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
- Ensures the smooth operation of the Culinary Departments in the absence of the Executive Chef.
- Maintains positive guest and colleague interactions with good working relationships.
- Specializes in Western Cuisine.
- Ensure that kitchen activities operation in timely manner.
- Assist with the preparation and planning of meal design.

- Salary
- Service Charge
- Social Security
- Group Insurance with the coverage for your independences
- Duty meal
- Uniform
- 5 days work/week
- Monthly associate activity and training
- Annual Leave and Occasion leave
- Annual Medical Check up
- Provident Fund
Salary: TBA