Sous Chef

Responsible for the planning, organizing, controlling and directing the work of employees in the Banquet & Staff Cafe Kitchen.
Manage the food preparation of all banquets and catering event while ensuring superior quality and consistency at all times.
Responsible to develop new menus, prepare, test, taste and control new menu items.
Maintain updated and accurate recipes and costing of all dishes prepared for banquet functions.
Review the following day's menus and approve the store requisitions for food and supplies needed from various kitchen storerooms.
Manage the production of the daily Staff meals as per the hotel's requirements.
Assist the Executive Chef & Executive Sous Chef to manage all departments under his supervision ensuring high standards of food quality and maximizing profitability.
Organize inventories and ensure clean, systematic storage of all food items#J-18808-Ljbffr