Executive Sous Chef
Job Description
Requirement: 1. Diploma in Culinary or any other relevant certificate. 2. At least more than 5 years\xe2\x80\x99 experience with 2 years in a senior position. 3. Good understanding of MS Office 4. Fair and firm management abilities with high influencing skills. 5. Excellent communication skills and computer skills. 6. Strong knowledge of food and beverage. Responsibilities:- 1. Aware of costing budgets and goals. 2. Responds to and handles guest problems and complaints. 3. Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts. 4. Ensure that the culinary department adheres to all company and hotel policies and procedures. 5. Creative menu planning and correct food preparation for each outlet including banquets. 6. To work in close conjunction with the Food and Beverage Manager and respective & teams, to create a yearly marketing Plan for the outlet. 7. Develop new menu options based customer demand and festive celebration. 8. Ensure that weekly work schedules and annual leave planners are administered and filed correctly
We aim to please our clients guided by the principle of achieving excellence in all areas of management and to extend our services to potential developers towards a longer and mutually more beneficial relationship.
Diploma / Advanced Diploma / Higher Graduate Diploma / DVM / DKM Level 4 / DLKM Level 5
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Job Detail
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Job IdJD883309
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IndustryNot mentioned
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Total Positions1
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Job Type:Full Time
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Salary:Not mentioned
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Employment StatusPermanent
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Job LocationKota Kinabalu, Malaysia
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EducationNot mentioned