Executive Sous Chef (Local only)

- Assists the Chef in the management of the day to day operation of the Food Production and Stewarding sections and informs the Executive Chef of major decisions taken in his/her absence.
- Assists the Executive Chef in making recipes and maintaining up- dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
- Works with Executive Chef in manpower planning and management needs.
- Assists the Executive Chef in determining the minimum and maximum stocks of all food, material and equipment.
- Controls and analyzes, on an on- going basis, the level sales, costs, quality and presentation of food products, equipment, guest satisfaction, marketing.
- Works with Executive Chef in the preparation and management of the Department’s budget.
- Assists the Executive Chef in developing training plans, develops training material in accordance with AccorHotels guidelines and implements training plans for the Food Production employees and other Food and Beverage employees.
- Assumes the duties and responsibilities of the Executive Chef in his/her absence.
- Assists the Executive Chef in developing and maintaining up- dated operations manuals for all Food Production and Stewarding sections.

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Cập nhật gần nhất lúc: 2024-03-14 09:50:10