Sous Chef ( Lounge - Domestic & International)

JOB SCOPE

To efficiently manage Food Production in compliance with the guidelines provided by the Executive Chef/Regional HQ/HQ. Need to work closely with the Operations Manager and Lounge Managers to elevate guest experience and better FOH-BOH coordination

• To ensure the Food Quality is in accordance with the prescribed standards
• To Monitor and be responsible for adherence to Safety, Hygiene and Cleanliness standards & procedures
• Ensure availability of stock and raw materials through proper planning and co-ordination with the Purchase department.
• Ensure smooth production cycles and delivery by analyzing consumption trends and busy operational hours.
• Work in association with the Operations Manager in the areas of Food Promotions, Food Festivals, Menu planning & Pricing.
• Control food costs through effective recipe planning, costing, pricing, inventory management and ABC analysis
• Able to spot and resolve problems efficiently.
• Lead the team by example CDPs and Commis
• Supervise and train team members to achieve good performance standards.
• Maintain a positive and professional approach with co-workers and guests.
• Contribute to the Companys overall customer services satisfaction standards
• Carry out stocktaking in the kitchen regularly and monitor the stock level and ensure efficient stock management.
• Minimum 10 years experience in F&B Production preferably in hotel, aviation, and restaurants
• Accountability and able to work independently
• Excellent customer service, interpersonal and communication skills
• Fluent in English