Sous Chef - Three Meal
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Key skills for this role
About the Role
Manage kitchen operations, ensure dish quality, train staff, maintain hygiene, and improve health standards while delivering high-quality products.
Key Skills for This Role
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Overview
Manage the kitchen s daily operations.
Monitor consumption and maximize capacity of resources and equipment.
Monitor the quality of dishes produced in the kitchen.
Ensure the kitchen and utensils are clean and hygienic.
Continuously improve health and safety standards.
Perform duties assigned by the Executive Chef.
Deliver high-quality products to every guest.
Address guests requests and handle complaints promptly and to their satisfaction.
Provide feedback to guests recommendations and share their ideas with staff and management.
Coach, motivate, counsel, and evaluate kitchen staff.
Test and correct any deviations from service procedures swiftly through on-the-job training.
Assess food quality standards and arrange training sessions and refresher courses for kitchen staff in coordination with the F&B Trainer.
Interact with Department and Company Team Members and management professionally and positively.
Remain well-mannered and well-groomed as per Department and Company standards.
Follow health and safety standards and strive for constant improvement to avoid health and injury hazards.
Participate in the Company recycling program and follow a strict discipline to reduce, re-use, and recycle wherever possible.
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