Executive Sous Chef 行政副总厨

Scope of Position
The Executive Sous Chef is responsible to assist the Executive Chef in supervising of all culinary operations and control all aspects of the operation during the absence of the Executive Chef
Maintain clear communications with the Executive Chef, including all relative internal communications, and to relay all guest comments both positive and negative. Further pass on all necessary communications to the culinary team.
To manage the kitchen team to produce consistently high quality food production and presentation in all outlets and facilities of the hotel always meeting agreed standards.
He is to ensure a positive & professional working environment throughout the kitchens and influence culinary members through demonstrating technical skills, sharing knowledge and upholding all culinary & hotel standards.
Train and develop all kitchen staff to operate to the required standards as established by the Hotel and Chef’s Office, and keep appropriate documentation
Ensure that all department trainers plan and implement continuous effective training for culinary employees.
Ensure that agreed food hygiene, licensing and safety standards are communicated, upheld or surpassed, at all times.
Abide by all rules, regulations, policies and procedures of the hotel.
Ensure the effective Inter kitchen and inter departmental communications are conducted in professional manner
Requirements                           
Minimum high school, tourism school or culinary school certification Minimum of 10 years cooking experience in restaurant and/or 4-5 star hotel kitchen  (or relevant work experience)                              
Able to physical work
Knowledge of all culinary areas
Ability to train, develop and lead a team of employees of varied skill levels while consistently improving guest and employee satisfaction and maximising revenues.
HACCP/Food safety knowledge or implementation experience
Ability to take need challenges, perform related duties and special projects as assigned.
Menu planning and recipes knowledge
Excellent Food and Beverage knowledge
Cost control awareness and ability to keep to budgets
Good kitchen organisation experience                           
Fluently English skills
Experience in the same capacity for at least 4 years, 2 of which are international experience
Able to work flexible schedules
Positive creative
Self-motivated and team player
Ability in fast pace environment