Executive Sous Chef

• Lead and manage all aspects of the Kitchen and stewarding operations, ensuring the delivery of high-quality food and services, menu planning, food costs, events, hygiene and sanitation, recruitment, retention and development of chefs within the kitchen department
• Develop innovative menus that incorporate local flavors, casino guest requirements and align with global culinary trends, enhancing the dining experience for our guests
• Manage kitchen staff, including hiring, training, and developing a talented culinary team, fostering a culture of excellence and professionalism
• Ensure compliance with all health and safety regulations, maintaining a safe and hygienic kitchen, hazard-free work environment within all areas of responsibility.
• Collaborate with the restaurant management team and other departments to achieve operational goals and objectives
• Control and manage the kitchen budget, including food and labor costs, review daily kitchen requisitions to maximize profitability without compromising quality
• Source the highest quality ingredients from local vendors, building strong relationships within the Da Nang & Quang Nam culinary community
• Engage with guests to receive feedback and ensure their dining expectations are exceeded
• Stay updated on the latest culinary trends and techniques, incorporating them into the menu and kitchen operations
• Implement sustainable practices in the kitchen, aligning with company's commitment to environmental stewardship
• Ensure that all menus are constantly updated, paying special attention to seasonal availability
• Ensure that all menus are calculated correctly to obtain maximum gross profit
• Ensure all food recipes input into system correctly and regularly update any changes
• Ensure that all kitchen staff are constantly trained to effect good portion control, consistent quality and pleasing presentation of all dishes
• Regularly conduct a spot check at all kitchens to ensure the standard is maintained
• Keep informed of VIP and special attention guests reservations and ensure that the preferences are well communicated within the team
• Monitors and ensures that all stocks are being kept securely and under the correct conditions applicable to each type of commodity stored
• Monitor par levels for premium food items/ingredients and implement ordering strategies to maintain optimal stock while minimizing waste and overstock
• Track most saleable items to give feedback to management. Proactively upsell menu items to drive profit generation for the department
• Handling complaints and keep a record of all feedback under the appropriate system. Ensures that the issues are resolved in a timely manner to guests' satisfaction
• Establishes and maintains the Kitchen SOPs in accordance with the hotel standards and business level by suggesting improvements to improve efficiency of work and performance
• Report any issue or damages and breakdowns within working areas and the hotel to ensure a defect-free facilities and service amenities provided
• Performs other duties as assigned.