Executive Sous Chef

RESPONSIBILITIES: - Assume the duties and responsibilities of the Executive Chef in his absence. - Assist the Chef in the management of the day to day operation of the Food Production and Stewarding sections and inform the Executive Chef of major decisions taken in his/her absence. - Control and analyze, on an on-going basis, the level of the following: - Sales - Costs - Issuing of food - Quality and presentation of food and beverage products - Condition and cleanliness of facilities and equipment - Guest satisfaction - Marketing - Assist the Executive Chef in developing training plans, develops training material in accordance with Wyndham guidelines and implements training plans for the Food Production employees and other Food and Beverage employees. - Assist the Executive Chef in developing and maintaining up-dated operations manuals for all Food Production and Stewarding sections. - Assist the Executive Chef in developing popular menus offering guests value for money in accordance with WHG guidelines. - Assist the Executive Chef in planning and organizing successful Food and Beverage activities. - Conduct daily briefings and other meetings as needed to obtain optimal results. - Attend and participate to other meetings as required by the administrative calendar. - Assist 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. - Assist the Executive Chef in setting Food Production and Stewarding goals and developing strategies, procedures and policies. - Assist the Executive Chef in determining the minimum and maximum stocks of all food, material and equipment. - Assist the Executive Chef in setting standards of all food and equipment purchases in accordance with WHG guidelines. - Participate in the preparation of the hotel's revenue plan and marketing programs. - Monitor local competitors and compare their operation with the hotel Food and Beverage operation. - Keep aware of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits. - Work with Executive Chef in manpower planning and management needs. - Work with Executive Chef in the preparation and management of the Department’s budget. - Complete the other tasks and jobs which assigned by the leader. ABILITIES / KEY COMPETENCIES / SKILLS: - Good communication skills both English and Chinese. - Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency. - Problem solving, reasoning, motivating, organizational and training abilities. EDUCATION / CERTIFICATES / EXPERIENCE: - Diploma or Vocational Certificate in Culinary Skills or related field. - 3-year experience as a chef or an equivalent combination of education and experience.

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