Sous Chef

As a Sous Chef in the Production Department, you will be operating under the guidelines of the Executive Chef to bridge the gap between section control and overall kitchen management. Your primary responsibility will be overseeing the culinary operations of the outlet. Key Responsibilities: - Stay informed about F B trends in competitive hotels and restaurants, analyze their applicability to enhance quality, and ensure the establishment remains in demand in the market. - Regularly meet with long-staying room guests and restaurant patrons, suggest new dishes, and gather feedback to enhance the dining experience. - Handle special VIP food amenities, accommodate special guest preferences, and coordinate banquet events in collaboration with the banquets sales manager. - Reduce High Labour and Production (HLP) costs by creating awareness and monitoring figures on a monthly basis. - Liaise with the kitchen steward for fuel, regular repairs, and maintenance of equipment, ensuring operational efficiency. - Collaborate with F B Service to enhance guest service, meet guest needs, monitor service quality, and take regular rounds in the restaurants. - Brief production and service staff on menu items preparation, organize presentation and classroom training, and ensure adherence to standard recipes. - Stay updated on packages in the system, derive reports from POS and MMS, and contribute to data-driven decision-making. - Ensure the smooth functioning of the kitchen on a daily basis, including supervision of buffet setups and meal service. - Check the feasibility of the duty roster, control raw material indents, and monitor material pickups from the stores. - Assist in controlling food costs through yield testing and effective problem-solving in various situations. As a pivotal member of the team, you will work closely with the Executive Chef to maintain the quality, efficiency, and cost-effectiveness of the kitchen operations.,