Oku Sous Chef

Assist the Chef de Cuisine in creating an identity for the Oku restaurant which harmoniously blends the Multi-sensory and Culinary themes incorporating both Japanese and French Cuisines as well as the key components at Oku restaurant
Assist the Chef de cuisine to oversee all operational and administrative culinary aspects of Oku restaurant as appropriate and be able to prioritise the required level of engagement on this area
Create and maintain a great synergy between Oku and Main Production Kitchen to assure maximum efficiency
Assist the Chef de Cuisine to develop standards, processes and tools to assist in delivering consistent culinary products at Oku restaurant
Assist the Chef de Cuisine to train and schedules all culinary colleagues at Oku restaurant in accordance with the applicable standards, policies and as per the overall business requirements
To support the Chief Steward in creating and maintain the cleaning and side duty schedules for all positions and ensure compliance and follow through at Oku restaurant
Supervises the maintenances and cleanliness of the Oku kitchens and stewarding area at all times and carry out daily monthly walk-throughs with the respective stewarding and engineering colleagues. Follow up accordingly on the produced reports to achieve an immaculate environment
To oversee and follow through the food safety standards set by Regent Phu Quoc and through the local Vietnamese Municipality rules and regulation
Work closely with all outlet managers and all Chef de Cuisines to plan menus, prices and promotional events in order to maximize revenue generating opportunities in line with market demands
Ensures the Chef de Parties, communicates and delegates the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation, to the team with clear and concise details, and follow up
To support the Chef de Cuisine to run a Cost effective operation, maximizing product quality and profitability while maintaining Regent standards and Food Philosophy
To support the Chef de Cuisine to monitor and control monthly P&L with main focus on food cost, labour cost and cost of consumables for Oku restaurant
Help the Chef de Cuisine to prepare a weekly roster to schedule all Oku colleagues effectively to maintain the service standards of Regent Phu Quoc while operating within budgeted labour cost guidelines and headcounts, depending on the business volume
To support the Chef de Cuisine to ensure that Oku kitchens have a professional recipe costing prior the hotel opening date to establish selling prices
To support the Chef de Cuisine to ensure that proper work orders are completed to repair culinary equipment and solid follow up to ensure maximum operating equipment
Ensures customer satisfaction in accordance to the Regent Distinction Service Behaviours, the Strategic Brand Pillars and the respective service standards of Regent Brand
He/she must support the Chef de Cuisine to ensure that all food offerings on the resort are the most attractive and tasteful possible to provide always the best quality food to our guest
Take ownership and leadership on the absence of the Chef de Cuisine and personally meets potential Oku guests for menu planning and discussions. Interact with Regent guests on daily basis in Oku restaurant and create a meaningful relationship