Executive Sous Chef

• Prepare menu for Banquet events.
• Communicate and collaborate with team members and internal business partners to maintain and achieve positive guest experience.
• Oversee and evaluate the performance of Banquet Culinary team.
• Maintain smooth operations and sufficient supplies in the kitchen.
• Ensure consistent quality and presentation of menu for all kitchens including employee cafeteria.
• Inspect taste, temperature, portions, and visual appearance of food.
• Manage inventory and ordering supplies.
• Closely coordinate with Sales team on Banquet Event Orders.
• Adhere to food safety and sanitation regulations.
• Responsible in training new team members and conduct performance evaluations.
• Stay up to date with new cooking techniques and industry trends.
• Oversee weekly and monthly inventories.
• Able to control food waste and identify opportunities for improvement of food and labor cost.
• Handle other responsibilities as required by management.

Qualifications:

• Degree or Diploma in Culinary Skills, or relevant field is a plus.
• At least 3 years strong experience as an Executive Sous Chef in a 5-star property, or similar role in the food industry.
• Solid knowledge in menu engineering, food cost, and managing labor cost.
• Ability to lead and train a team with multi-cultural background.
• Computer Savvy.
• Good communication, interpersonal and leadership skills.
• Solution-oriented and strategic in resolving issues.