Sous Chef

Be responsible for efficient daily functioning of the department.
Assisting in kitchen management and reporting.
Staffing and training for all kitchen operations.
Streamlining and systemizing operations within existing as well as new ventures.
Formulating new ideas and evaluating opportunities.
Develop, maintain and effect necessary systems, manuals, formats, procedures, spread sheets etc; in all aspects of kitchen operations.

The Sous Chef is responsible for all aspects of the kitchen such as menu plans, operations, recipes, financial responsibility, portion and inventory control, food quality, and employee supervision. The Sous Chef provides leadership training and hands-on management of the kitchen staff. The Sous Chef is in charge of executing the food in the main kitchen, drives menu design and kitchen creativity and is responsible for growing and developing the product and profitability of the food service program. The Sous Chef provides a consistent product and experience achieving revenue targets and managing costs as well as ensures all staff under direct supervision are focused and demonstrating a Guest Centric attitude and culture. In addition to maintaining our vision by adhering to our values and management principles, this position must provide the highest level of service to our guests

- Competitive salary packages

- 2 days off per week

- Housing & Telephone Allowance

- Birthday leave

- Provident Fund

- Health & Group Life Insurance

- Annual Physical Checkup

- Training Development Program

- Staff Discount Rate in STANDARD HOTELS worldwide