Sous Chef

Position Summary

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

Key Areas

• Systems/Operations
• Staff/Training
• Other Duties as Assigned

Measurable

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

Non-measurable

• Interface with other departments (teamwork)
• Multifunctional
• Self-motivation
...