Japanese Sous Chef

DUTIES AND RESPONSIBILITIES

To develop menu, specials and promotions in conjunction with the Executive Chef

To plan/implement in conjunction with Restaurant Manager, Supervisor, F&B Marketing Executives effective sales plan & food promotion.

To identify market needs and trends in conjunction with the Executive Chef, Restaurant Managers.

To set standard recipes that allows the restaurant to run at an acceptable food cost.

To monitor food cost and revenue.

To minimize payroll costs by maximizing the productivity and efficient scheduling of employees.

To monitor all kitchens operating costs and takes corrective action where necessary to reduce expenses.

To write and update the relevant section of the Departmental Operations Manual.

To train kitchen employees according to the annual training plan for the kitchen and as necessary on daily basis.

To maximize employee productivity and morale and consistently maintain discipline following hotel guidelines and local legislation.

To do all administrative tasks and in the use of the computer.

To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.

To maintain good working relationships with colleagues and all other departments.

To have a complete understanding of and adhere to the company’s policy relating to the Emergency Procedures

To maintain a high standard of personal appearance and hygiene at all times.

To have a complete understanding of the hotel’s employee handbook and adhere to the regulations contained within it.

To carry out any other reasonable duties as assigned.

To respond to change in the departmental function as dictated by the industry, company or hotel.

Expert in authentic Japanese cousin

min 2 years experience in the same position

Good communication skill

able to drive and develop other

Passionate in the Japanese cousin

Join the global Accor Hotel chain

Beinvenue

Attractive benefit

Learning and Development with in Accor Group