Service Manager - Kitchen (Sous Chef - Banquet Kitchen)

Industry:
Hotels Clubs and Spas
Department:
Food Production/ Kitchen
Level:
Department Head
Location:
Asia
Salary Description:
Competitive
Posted:
04-Dec-16
Recruiter:
Shangri-La Hotels & Resorts
Job Ref:
78507

DUTIES
The Sous Chef (Banquet Kitchen) is responsible for the administration, operation, inter-departmental relations, communication, cost / control, hygiene & cleanliness, quality, standards, supervision, manning, staffing, training and employee relations. He/she is to implement all standardized procedures, rules and regulations systematically to be in line with hotel standards and policies.

REQUIREMENTS

• With minimum 3 years experience in an international hotel or resort in the same capacity.
• Preferably with in-depth skills and knowledge of all kitchen operations.
• With strong background in handling large scale in-site or off-site banquet operations.
• Fluent in oral and written English.
• Outgoing and people oriented.
• Possess strong leadership, communication, organization and relationship skills.
• Motivator, self-starter and a team-builder.
• Displays initiative and commitment to professional values.
• Local package offered.

Contact Details:
Shangri-La Hotels & Resorts
Tel: .
Contact: HR Department

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