Sous Chef (Chinese Specialty)

Essential Duties and Responsibilities - (Key Activities)
• Assist Executive Chef and Executive Sous Chef in kitchen operations as necessary.
• Perform all duties of kitchen associates as required.
• Recognize superior quality products, presentations and flavor.
• Maintain food preparation handling and correct storage standards.
• Maintain purchasing, receiving and food storage standards.
• Ensure compliance with all local, state and federal (Health Department) regulations and FSMS Company standard
• Support procedures for Food & Beverage portion controls and waste.
• Follow proper handling and right temperature of all food products.
• Complies to the company policies.
• Works within all pre-set budgetary limits.
• Takes on other tasks in addition of the ones stated, in a reasonable framework.
• Develops and updates policies and manuals, as related to the division/department, for implementation in the field, while ensuring compliance to the same for consistency across the group.
• Actively participates in and leads recruitment and talent development for the division/department, to meet both current and future needs.
• Know and implement Hoiana Hotel & Suites
• Hygiene and Safety Standards.
• Operate and maintain all department equipment and report malfunctions.
• Effectively investigate report and follow up on associate accidents.
• Be responsible for asset management of all outlet property and facilities.
• Actively involved in training the associates on the fundamentals of techniques and excellent plate presentations.
• Participate in training associate on menu items including ingredients, preparation methods and unique tastes.
• Train associates in safety procedures and supervise their ability to follow loss prevention policies to prevent accidents and control costs.
• Implement and follow Departmental Daily "15 Minutes" Training Program.
• Periodically plan outside associates' activity to promote teamwork.
• Enforce the Hoiana Hotel & Suites food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.
• Train, coach, and counsel associates in order to reach a satisfactory level of productivity.
• Respond to guest inquires or concerns within 24 hours in what is deemed the appropriate manner.
• Ensure the Hotel delivers to guests: "Simply Fresh Chef-crafted Food".
• Maintain F&B concepts and Mission standards concerning preparation & presentation.
• Carry a monthly self-inspection and make sure the Department is compliant with the Brand Standard Guidelines.
• Practice "Open Door" Policy at all times.
• Promote positive inter-departmental relations through candid communication and cooperation.