Sous Chef

JobResponsibilities: Helpin the preparation and design of all food and drinksmenusFill in for the Executive Chef inplanning and directing food preparation whennecessary.Resourcefully solve any issues thatarise and seize control of any problematicsituation.Interact with customers,specifically providing a welcoming and satisfying grilling serviceto customers.To ensure daily operations arecarried out smoothly in accordance with hygiene, cooking standard& recipes follow the SOP.Toresponsible for kitchen team task arrangement (Food preparation& cooking, service fulfillment & foodquality).To responsibility to check, audit& training the kitchen team to ensure the entire kitchenoperation run smoothly.To responsible for theinventory management (spoil, wastage, freshness checking, quantitychecking) to fulfill sales target & customersatisfaction.To responsibility to take careall type of necessary equipment to conduct the kitchen dailyoperation smoothly. Any operation break down, need to reportimmediately.To responsible to ensure the foodstorage with compliance according to safety practices to achievethe purpose of food safety &freshness.To participant in all part oftraining, meeting, & any important in house activitieswhere according the company's yearly calendar which approve by MDoffice.To attend daily restaurant's CYOREIwhich conduct by Outlet Manager.Perform anyother duties that request by the superior.Job Requirements: At least Degree in Culinary science or relatedcertificateMandarin & EnglishSpeakerHave more than 6 years' experience inF&B industry or hotel line.Experiencein Japanese food department will be addedadvantage.Proven experience as HeadChef.Exceptional proven ability of kitchenmanagement.Ability in dividingresponsibilities and monitoringprogressOutstanding communication andleadership skills. Up to date withculinary trends and optimized kitchenprocessesGood understanding of useful computerprograms (MS Office, restaurant management software, POSSystem)Credentials in health and safetytraining.