SOUS CHEF - BANQUET

-Previous leadership experience in the culinary field required
-Proven track record of cost control including food, equipments, labour and wastage to meet the goals and the hotel- s financial goals
-Computer literate in Microsoft Window applications required
-Strong interpersonal and problem solving abilities
-Highly responsible & reliable
-Ability to work well under pressure in a fast paced environment
-Ability to work cohesively as part of a team
-Ability to focus attention on guest needs, remaining calm and courteous at all times

-Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:
-Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
-Manage all Kitchens in the absence of the Executive Chef
-Create all food menus with the guidance of the Executive Chef
-Complete daily market lists to ensure quality food ordering while maintaining budgeted costs
-Meet with Storekeepers to ensure quality & par levels are maintained
-Interact closely with the Catering department to assist in function menu co-ordination and meet with clients as required
-Conduct daily shift briefings with all Sous Chefs
-Ensure all kitchen Colleagues are aware of standards and expectations
-Liaise daily with Outlet Managers and Sous Chefs to keep open lines of communication regarding guest feedback
-Balance operational, administrative and Colleague needs
-Ensure proper staffing and scheduling in accordance to productivity guidelines
-Follow kitchen policies, procedures and service standards
-Follow all safety and sanitation policies when handling food and beverage
-Other duties as assigned