Executive Sous Chef

Job Responsibilities

. Provide quality food products for our guests and supports in achieving all goals designated by the Executive Chef.
. Ensure overall efficiency in food production and general cleaning of kitchens, equipment and utensils.
. Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed.
. Comply and ensure Marina Bay Sands (LVS Corp) hygiene policies are strictly adhered to on a daily basis.
. Conduct training on hygiene standards and perform regular inspections with outlet chefs and stewarding.
. Ensure that periodic programs such as pest control, grease trap and kitchen hood cleaning are in place.
. Develop interesting exciting and balanced menus on a timely basis that are appropriate and responsive to the market. Assist marketing efforts by creating and being known for a Unique Selling Point (UPS) for each of the varied outlets.
. Taste food regularly and express informed and constructive suggestions to outlet Chefs regarding food preparation and presentation.
. Review sales and food cost on a regular basis to achieve budgetary goals.
. Assist the Executive Chef with annual budgets.
. Evaluate, revise and improve existing Department policies and procedures. Prepare other required operational Department reports.
. Coordinate equipment needs, cleaning schedule/project status, health/safety and sanitation follow up with the Executive Steward.
. Estimate food consumption to schedule purchases and requisition of raw materials.
. Maintain a good knowledge of industry trends and changes.
. Ensure non-standard culinary requests are met, in particular due to special dietary needs of guests.
. Review menus, analyze recipes, determine food, labor, and overhead costs, and assign prices to menu items.
. Liaise with Facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximizing their life span.
. Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions.
. Ensure a cooperative and professional rapport is maintained with all external controls.
. Foster and promote a cooperative working climate, maximizing productivity and employee morale.
. Work inside and continuously maneuver in and around all areas of the offices as well as the Kitchens.

Job Requirements

Education & Certification
. Diploma/Degree in Culinary Arts/ Pastry or related field preferred

Experience
. Ten years managerial experience in a high volume 4-5 star hotel or casino operations. The candidate should possess a comprehensive and diverse culinary background that suggests a well-developed set of skills in terms of being able to cope in a large, diverse kitchen & restaurant environment

Competencies
. Knowledge of Japanese cuisines, their preparation and service. Understanding of latest culinary concepts in a broad range of cuisines
. Knowledge in using computer for administration work
. Good knowledge on basic accounting and calculation of food costs
. Excellent logistical, culinary and leadership skills
. Able to instill safety and sanitation habits
. Fluent in English, knowledge of additional languages is advantages
. Willing and able to work shift work
. Have a well-groomed, professional appearance