SOUS CHEF, CASINO BEVERAGE KITCHEN (Expat- Korean)

JOB DESCRIPTION:

The Sous Chef assists the Head Chef, following company policies and safety rules. They are responsible for preparing quality food, supervising kitchen staff, and ensuring smooth operations. The appointment is approved by the Vice President of Culinary. 

• Relevant culinary skills and experience
• Culinary school diploma
• Proven experience in reputable restaurants or 5-star hotel kitchens
• Ability to deliver professional, high-quality service consistently

Administration

• Develop menus suited to the outlet, market, and business goals
• Update the Outlet Kitchen Operations Manual
• Lead pre-shift briefings and meetings when the Chef de Cuisine is absent
• Attend weekly department meetings
• Use communication tools like noticeboards and logs effectively

Customer Service

• Ensure guests receive exceptional service from the culinary staff
• Provide excellent service to internal customers
• Handle complaints courteously and resolve issues promptly.

Financial

• Assist in creating and managing recipes and food costs
• Support staff multi-skilling and flexible scheduling to meet financial and guest satisfaction goals
• Help control food costs, manage inventory, and perform equipment maintenance
• Support product quality and cost management.

Marketing

• Monitor market trends and competitor activity
• Identify opportunities for marketing and PR to boost visibility
• Review sales reports to improve menu profitability and guest satisfaction.

Operations

• Maintain culinary standards and train staff on menu items
• Create special menus and handle customer requests
• Oversee kitchen operations, especially during busy times
• Ensure food safety, fire safety, and hygiene standards are met
• Respond to guest feedback and audits
• Collaborate with other departments to ensure smooth operations
• Monitor food quality and incoming products, working with the Chef de Cuisine
• Work with hygiene and maintenance teams for cleanliness and equipment care.

Personnel

• Assist in recruiting and selecting culinary staff
• Ensure staff punctuality, proper uniform, and personal hygiene
• Develop staff skills through training and coaching
• Conduct annual performance reviews.

Other Duties

• Build relationships with industry peers
• Adapt to industry and hotel changes
• Follow hotel policies and safety procedures

REQUIREMENTS:

• Post Graduate and/or completed Apprenticeship with Diploma
• Must be able to work overtime, including holidays and weekends if required
• Trained and knowledgeable in Food Safety (HACCP / ISO22000)