Sous Chef -Banquet Events

. Foster positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchens.

. Plan in conjunction with the Executive Chef, Executive Sous Chef and Senior Sous Chef activities, promotions, menu implementations according to the annual marketing plans.

. Ensure that all designated action points from daily briefings or bi-monthly operational meetings are being followed by the individuals concerned.

. Ensure that positive working relations with non-Food and Beverage departments are fostered giving cooperation at all times.

. Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.

. Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section.

. Find ways to improve the efficiency of the operations, which will benefit our clients.

. Assist the Executive Chef in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre- determined quality standards.

. Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.

. Co-operate with and drive forward the implementations of minimum operating standards in all Food and Beverage kitchens through close follow up with outlet Managers.

Requirements:

• Completion of GCE O or minimum of three years related experience and/or training or equivalent combination of education and experience.
• Experience in Local, Asian, or Western cuisine will be added advantage.