Sous Chef
3 weeks ago
To lead and manage the Kitchen preparing the required food for function based on forecast or Banquet Event Order. - To guide and supervising, coordinating and participating in activities of personnel engaged in preparation, cooking and serving food for catering function and for outlets as instructed. Encourage and inspire team members to perform at their level best. - To ensure that the The Resort Café Kitchen is complied with FSMS system and always maintain the food cost.
It has overlapping missions, quality objectives and business purposes. It provides integration of our customer responsiveness, empowerment, planning, process focus, marketing and knowledge management we become less bureaucratic and more efficient in delivering quality service. It offers an alternative to right-sizing our workforce we introduced multi-tasking and multi-skilling, job enrichment and job enlargement direction to career advancement and succession planning. It eliminates barriers to cooperation between departments, leadership redefined, processes re-engineered. It provides value-added steps to meet customer-defined needs and requirements. It provides a better perspective in aligning our people, strategies and performance to drive team performance to achieve business results.
Bachelor's or Equivalent
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