Sous Chef (banquet) - bếp phó bếp tiệc

1. Directs and controls all subordinate kitchen staff to ensure that all day to day operational matters are handled on time and guest expectations are met.
2. Co-ordinates with Assistant F&B Manager and Outlet Managers in ensuring that specific restaurant operations function efficiently and on time
3. Prepares duty rosters as directed
4. Monitors the consistency of preparation and presentation in all food production areas to ensure that they conform to the requisite standards.
5. Liaises with purchasing and suppliers to ensure that all food items ordered are delivered, and are of the appropriate quality at the most competitive price
6. Conducts periodic checks of all food delivery and storage areas to ensure quality of food and standards of hygiene are maintained.
7. Assists in the implementation of the annual promotion plan and menu change cycle
8. Helps to ensure that an accurate and up-to-date recipe bank is maintained
9. Assists in menu planning as directed, and utilizes sales analysis and menu engineering techniques accordingly
10. Assists in maintaining standards of hygiene and cleanliness in all kitchen and related areas
11. Assists in the controlling and monitoring of all kitchen expenses.
12. Prepares and submits reports as directed by supervisors.
13. Conducts frequent kitchen and back of house checks ensuring production procedures, repair and maintenance, employee grooming and manning levels are in order and takes appropriate action where necessary
14. Assists in the selection, training and evaluation of subordinate employees
15. Coaches, counsels, disciplines and develops subordinate employees.
16. Ability to demonstrate creativity
17. Ability to plan and organise
18. Communication skills
19. Ability to manage, train, motivate and develop a team