[Press Club] Executive Sous Chef

Executive Sous Chef is second-in-command to Executive Chef. He/ She is responsible to assist the Executive Chef for overall kitchen operation, ensuring maximum guest satisfaction, through planning, organizing, coordinating, staffing, directing, and controlling the Kitchen operation and administration.
Assume the responsibilities of the Executive Chef in his absence;
Be creative in the design and implementation of ongoing food concepts;
Make sure food preparation, presentation & taste are compliant with restaurant standards before serving;
Assist and advise the Executive Chef in menus development to ensure product quality, decoration and food cost management;
Assist in maintaining and controlling all outlet expenses, ensuring they are within budget guidelines and business levels, e.g. wage costs, overtime, food cost, supplies;
Plan and oversee the cooking of daily specials and regular items of the menu;
Delegate different tasks to other staff members;
Handle all guest and internal customer complaints and inquiries in a timely, courteous and efficient manner;
Build a strong network of vendors;
Work closely with the Food & Beverage team and Marketing team to execute the event strategy on exceeding Press Club goals;
Complete scheduled inventories, stocks and requisitions necessary supplies, supporting procedures for portion and waste controls;
Understand the guest expectations related to food quality and presentation and ensures culinary associates strive to meet or exceed expectations and help build guest loyalty;
Monitor kitchen work rosters, make sure that they reflect business needs and other key performance indicators;
Hire, train, coach and develop a successful and enthusiastic team of associates, and ensure associates are cross-trained to support successful kitchen daily operations;
Motivate staff members to maintain an efficient job performance;
Conduct training on food knowledge and menu items including ingredients, preparation methods and unique tastes;
Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door;
Make sure that the professional equipment is in good conditions and signal any malfunction before it affects the staff or the clients;
Perform other duties as assigned.