Executive Sous Chef

Industry:
Hotels
Department:
Chefs
Job Role:
Sous Chef
Level:
Management
Location:
Asia
Area:
Others
Salary Description:
Competitive
Posted:
18-Aug-19
Recruiter:
Raffles Hotels and Resorts
Job Ref:
RSA00669

Raffles Hotels & Resorts is a collection of award-winning luxury hotels located in vibrant destinations around the world. Unique with its own distinct personality, each Raffles hotel distinguishes itself with the highest standards of product and service.

We offer excellent career development and growth opportunities for our colleagues who have the talent, dedication, drive and passion to be part of a leading global luxury hospitality brand.

Raffles Hainan, located in the "Hawaii of Asia" - Hainan, will enjoy a superior beachfront location while offering guests direct access to the adjacent championship golf course. The resort's 299 guestrooms and 32 luxurious villas are among the most spacious and all offer commanding sea views. The resort will feature 7 exciting food and beverage concepts, a 1,400 sqm Raffles Spa, a grand ballroom and flexible meeting spaces for special events.

If you are looking for a dynamic environment for growth, please join us as :

Executive Sous Chef

Summary of Responsibilities:
Responsibilities and essential job functions include but are not limited to the following:

• To consistently offer professional, friendly and proactive guest service while supporting fellow colleagues

• To be in charge of all kitchens in the absence of the Executive Chef

• To create all food menus with the guidance of the Executive Chef

• To complete daily market lists to ensure quality food ordering while maintaining budgeted costs

• To meet with Storekeepers to ensure quality & par levels are maintained

• To interact closely with the Catering department to assist in function food co-ordination while meeting with clients

• To conduct daily shift briefings with all Sous Chefs

• To ensure all kitchen colleagues are aware of standards & expectations

• To liaise daily with Outlet Managers and Sous Chefs to keep open lines of communication regarding guest feedback

• To balance operational, administrative and Colleague needs

• To ensure proper staffing and scheduling in accordance to productivity guidelines

• To follow kitchen policies, procedures and service standards

• To follow all safety and sanitation policies when handling food and beverage

• Other duties as assigned
Qualifications:

• Previous leadership experience in the culinary field required

• Diploma\Certification in a Culinary discipline an asset

• Proven track record of cost control including food, equipments, labour and wastage to meet the food quality goals and the hotel's financial goals

• Computer literate in Microsoft Window applications required

• Strong interpersonal and problem solving abilities

• Highly responsible & reliable

• Ability to work well under pressure in a fast paced environment

• Ability to work cohesively with fellow colleagues as part of a team

• Ability to focus attention on guest needs, remaining calm and courteous at all times

Physical Aspects of Position:
Physical aspects of the position include but are not limited to the following:

• Constant standing and walking throughout shift

• Frequent lifting and carrying up to 30 lbs

• Occasional kneeling, pushing, pulling, sitting

• Occasional ascending or descending ladders, stairs and ramps

Contact Details:
Raffles Hotels and Resorts
Tel: .
Contact: HR Department

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