Sous Chef
Develop and price menus, ensure excellent guest service, handle complaints, and monitor market trends for culinary operations.
Skills
About This Role
Responsibilities
- Develop, propose, describe, and price menus aligned with outlet goals and market needs.
- Prepare and update Kitchen Department Operations Manuals.
- Attend weekly F&B and department head meetings.
- Conduct pre-shift briefings and regular team communications.
- Maintain communication tools (notice boards, logbooks, handover reports, etc.).
Customer Service
- Ensure culinary staff deliver brand promise and excellent guest service.
- Ensure good service to internal customers.
- Handle guest and internal complaints promptly and resolve issues.
- Regularly engage guests for feedback and community interaction.
Marketing
- Monitor local and global market trends to stay
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