Sous Chef

To ensure the food production team provides a consistent quality of food & beverage in the area / shift under his control, as per corporate preset standards, in order to achieve the maximum level of guest satisfaction and organizational profitability in an atmosphere of teamwork and high employee moral e.

Key Areas:

• Systems/Operations
• Staff/ Training
• Other Duties as Assigned

Measurable

• Departmental Productivity.
• Food cost percentage.
• Numbers of training given in the department.
• Numbers of training attended.
• Attendance and punctuality.
• Quality audit.
• Employee motivational index.
• Numbers of training conducted.
• Number of employees promoted to other hotels.

Non measurable

• Interface with other departments (teamwork).