Executive Sous Chef
Responsible for assisting the Executive Chef in the operation and administration, and has overall responsibility in the absence of the Executive Chef in planning, organizing, and managing all activities within the Food preparation areas of designated property. S/he is efficient and diplomatic in all situations involving any aspect of Food and Beverage where the reputation of the hotel is represented. S/he is responsible for Budgeting and Cost Control by providing assistance in the preparation of the department budget and by ensuring that the Outlets Operational budget are in line and costs are strictly controlled maximising profitability. S/he assists each Outlet Chef to run their Kitchens at an acceptable food cost.
What you will be doing:
The primary responsibilities of the role include:
ADMINISTRATIONAL
OPERATIONAL
PERFORMANCE MANAGEMENT
MARKETING
OTHER DUTIES
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