Sous Chef (Western/ Italian) / Bếp Phó (Âu/Ý)

Overview:
Assist in the management of Kitchen Operations, including menu planning and costing, organizing special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge.
Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.
Responsibilities:
Participate in the planning and costing of menus
Develop and write standard recipes
Develop new dishes and products
Ensure that outstanding culinary technical skills are maintained
Assist with organizing special events and special food promotions
Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly
Maintain a hygienic kitchen
Clean the kitchen and equipment
Maintain personal hygiene
Supervise and Training of assigned employees
Works with Chef De Cuisine/ Executive Sous Chef in manpower planning and management needs
Works with Chef De Cuisine/ Executive Sous Chef in the preparation and management of the Department's budget
Be responsible in keeping Company property safe and secure, to participate in any hotel activity related to Fire Life safety.
Perform any other duties which may be assigned by the management from time to time.
Ensures that employees also provide excellent service to internal customers in other departments as appropriate.
Handles guest and employee enquiries in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found, whilst providing a prompt follow-up.
Maintains positive guest and colleague interactions with good working relationships.
Maximizes employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
Continuously seeks ways to assist the Outlet management to maximize their revenues and profits through innovative recipes.
Work closely with other employees in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
Buys locally available fresh products wherever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items.
Participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, and popularity of various dishes and frequency of menu.
Reviews menus, analyses recipes, determines food, labor, overhead costs and assigns prices to menu items.
Directs food apportionment policy to control costs.
Through hands-on management, closely supervises the Kitchen employees in the performance of their duties and ensures this is in accordance with policies & procedures and applicable laws.
Assists to oversee the punctuality and appearance of all Kitchen employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department's grooming standards.
Delegates appropriately, duties and responsibilities to equipped and resourced employees, nurturing and developing them whilst ensuring standards of operation and safety are maintained.
Develops the skills and effectiveness of all Kitchen employees through the appropriate training, coaching, and/or mentoring.
Ensures effective training programs for employees in coordination with the Training Manager and their Departmental Trainers. ers.