Khu nghỉ dưỡng WoCAL

* Job Summary:
- The Sous Chef is accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Strives to continually improve guest and staff satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high-quality product is produced. Responsible for guiding and developing staff talent. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., room service, restaurants, bar/lounge and staff cafeteria) and all support areas (e.g. Stewarding).
* Duties and responsibilities:
- Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
- Assists the Food and Beverage Manager in compiling the annual marketing plans and budgets.
- Ensures disciplinary and grievance procedures are adhered to and followed.
- Be constantly aware of customers' expectations, which are adhered to and followed.
- Monitor all duty schedules in the kitchen operation and review and correct the appearance (condition of uniforms) and grooming of all assigned employees.
- Conduct regularly presentations of new novelties, etc. to stay in line with operational trends.
- Observes on daily basis the overall kitchen work, checks operational standards and difficulties and follow them up with the Resort Manager.
- Responsible for the timely kitchen preparations for all meal services in the outlets and banquet activities in line with the stipulated opening hours.
- Ensure that every dish leaving the kitchen is of appropriate portion and well-presented according to the recipes and presentation standards.
- Frequently tour through all Kitchens, Stores and other food production facilities ensuring the highest possible hygiene and maintenance standards.
- Frequently tour of the dining outlets and related areas to assure the wellbeing of all guests by maintaining a close friendly contact.
- In conjunction with the Food and Beverage Manager, plan activities, promotions and menu implementations according to the annual marketing plans.
- Ensure HACCP standards are always implemented and follow the appropriate hygiene standards as per Municipality requirements.
- Carry out reasonable requests made by the Food and Beverage Manager.* Knowledge, Skill and Ability
- Ability to communicate well in English.
- Proficiency with general office PC applications (i.e. word processing, spreadsheets, databases).
- Proven track of food preparation, presentation and preservation knowledge is an essential.
- Proven ability to work in a multicultural environment and under difficult conditions
- Good understanding of the hotel operation & the local competitors
- Recognizing & understanding differences & trends
- Develop and maintain positive working relationships with others.
- Comply with quality assurance expectations and standards
- Proven experience to interact effectively with all levels of management, guests, associates, and clientele, both inside and outside of the organization
- Drive for result through high set personal standards & effective teamwork
- Must be flexible with working nights, weekends, and holidays.
* Education and Formal Training:
- Professional kitchen apprenticeship or chefs training course
* Experience:
- 2- 3 years in a similar role in successfully operating quality restaurant or Hotel