Sous Chef/ Bếp Phó

• Assist the Executive Sous Chef– Chef de Cuisines, communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation, to the team with clear and concise details, and follow up

• Coordinate with the Chef de Cuisine, the restaurant Manager any special functions regarding food preparation and presentation, including additional costs and staffing requirements

• Ensure all “quality ingredients’’ are professionally prepared in accordance with recipes, plating guides, with an emphasis on maximizing production time and minimizing waste, to support the Culinary Team achieve its financial goals-targets, Food Cost

• Monitor the hotel kitchens operating costs and implements corrective pro-active action where necessary to reduce expenses

• Understand, prepare and post employee work schedules to reflect operating forecasts and to keep within budgeted figures

• Plans and implements effective food promotions in co-ordination with the Food & Beverage Promotion Calendar

• Communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation

• Identify Market needs and trends in terms of food for both hotel guests and local market, and Monitors and analyses the menus and products of competitive restaurants

• Have a complete understanding of, and adhere to the Culinary standards relating to recipes, preparation methods and plating standards in the banquet

• Identify and request assistance if required, prior to any breakdowns occurring

• The ability to set up control systems, which will assure quality and portion consistency

• Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage

• Ensure that proper work orders are completed to repair Culinary equipment and solid follow up to ensure maximum operating equipment

• Maximize motivation, morale and consistently maintain discipline and discipline related documentation following hotel guidelines and local legislation

• Report accidents and sickness in the log Book and to report any such incidents immediately to the Executive Sous Chef-Executive Chef, with clear and concise updates if required, and follow up completed