Sous Chef- Chinese Kitchen

Supervises day to day Chinese kitchen. Sales volume, culinary category, number of meals served,
Connects both culinary and service through open communication between guest service and culinary team.
Supervises all food preparation requirements to ensure a consistent, high quality food product.
Works with the Food and Beverage management team and associates to continually improve food quality and guest satisfaction while maintaining the operating budget.
As an assistant department head, uses leadership skills to manage other managers in the running of events to include increase or decrease of numbers on the day of the event to drive profitability.
Initiates daily meetings prior to events with the Conference and banqueting operations manager to identify the meal service times and special requirements of the guest including dietary requirements.
Attend daily BEO and weekly 10 day BEO meeting to enable forecasting of manning and special requests, purchases.