Executive Sous Chef ( STRONG VIETNAMESE CUISINE)

- Assist Executive Chef in hiring, training staffs in the pre-opening period.
- Assist in creating and developing all JDs, SOPs for the kitchen, and menu engineering.
- Work with F&B management team to continually improve guest satisfaction while maintaining operating budget.
- Maintain the hotel's cuisine concepts and standards for food preparation and presentation.
- Supervise all food preparation area to ensure consistent, high quality products.
- Enforce food safety & protection. All food in working areas should be in compliance with food handling techniques, to include dating, proper storage, rotation, etc.
- Maintain the basic food safety and sanitation in accordance with the hotel policies.
- Accurately forecast business demands on a weekly basis to ensure efficient staffing & food production.
- Conduct departmental daily training programs.