Executive Sous Chef

Scope:

Plan, organize and direct overall operation of food production areas, achieve and maintain set levels of standard and quality according to Hotel’s Restaurants, Bars, In Room Dining & Events Manual and take charge of all culinary productions during Executive Chef’s absence.

Responsibilities:

• Ensure that culinary produces consistent high-quality food items according to current menus and set standards and provide exceptional guest service
• Maintain positive guest and colleague interactions with good working relationships
• Uphold the level of profit margin on food production according to forecast
• Set standard of hygiene in food production area and all operating equipment at par and fixed equipment
• Liaise closely with Executive Chef for new methods of food preparations and recipes
• In collaboration with Executive Chef, prepare annual marketing plan with members of the department, as a base of annual marketing plan of RB&E Department
• Control daily set-up of banquet and buffets, staff caterer, market list and food wastage to maintain food cost of respective kitchens at pre-determined levels
• Assist in the inventory management and ongoing maintenance of hotel operating equipment and other assets
• Communicate on daily operations and quality control with culinary closely

Requirements:

• With 10 years’ experience in culinary field and well-established hotel groups in Hong Kong and / or other major cities in Asia and at least 3 years holding similar capacity
• With solid experience in leading multiple kitchens
• Proven record in launching successful food promotions for bistro, lounge, casual fine dining and bars
• Exposure in Western & South-East Asian Cuisine is a plus
• Well versed in English & Cantonese will be a plus