Executive Sous Chef

To ensure the food production team provides a consistent quality food & beverage in the area/shift under his control as per corporate preset standards in order to achieve the maximum level of guest satisfaction and organizational profitability in an atmosphere of teamwork and high employee morale.

Key Areas:

1. Systems/Operations
2. Staff/Training
3. Other Duties as Assigned

Measurable

• Departmental Productivity
• Food cost percentage
• Numbers of training given in the department
• Numbers of training attended
• Attendance & punctuality
• Quality Audit
• Customer Satisfaction Index
• Employee motivational index
• Numbers of training conducted
• Number of employees promoted to other hotels

Nonmeasurable

• Interface with other departments (team work)
• Multifunctional
• Selfmotivation
• Positive Attitude
• Eye for detail
• Personal grooming and etiquette

Remote Work :

No