Executive Sous Chef

- Under the guidance and supervision of the Director of Kitchen and Operations and within the limits of established Nikko policies and procedures, overseeing and directing all aspects of the kitchen operation.
- Provides functional assistance and direction to the kitchen operation as assigned.
- Interacts with individuals outside the hotel including, but not limited to, clients, suppliers, government officials, competitors and other members of the local community.
- Co-ordinates functions and activities with other Food & Beverage department heads.
- Assists the Director of Kitchen & Operation in supervising the functioning of all kitchen employees, facilities and costs to ensure maximum Food and Beverage profit is achieved .
- Assists the Director of Kitchen and Operation in the production, preparation and presentation of all food items to ensure highest quality at all times.
- Establishes and maintain effective employee relations.
- Conducts, under the guidance of the Director of Kitchen & Operation, such functions as hiring specific levels of employees, employee orientation, coaching, and suspension if necessary to ensure appropriate staffing and productivity.
- Assists the Director of Kitchen & Operation in conducting formal training plans and conducts on-the-job training sessions for kitchen employees.
- Assists the Director of Kitchen & Operation in completion of market lists in accordance with Nikko quality and quantity standards, checks all perishable food items received for quantity and quality standards.
- Informs on a daily basis to the Director of Kitchen & Operation of all relevant information in operational and personal matters, including information which does not require the Director of Kitchen & Operation action.
- Assists the Director of Kitchen & Operation with inspections of Physical aspects of all kitchen areas, cold rooms and equipment.
- Performs related duties and special projects as assigned

- Vocational certificate or diploma in professional cuisine.
- Significant experience in international hotel.
- Experience in team management.
- Thorough knowledge and practical experience in implementing HACCP standards.
- English: good communication skills.
- IT skills: good in Microsoft office.
- Leadership and well organized.