Western Chef Sous Chef Position Overview The role of the Western Chef Sous Chef is to assist the Head Chef in the operation of all kitchens, ensuring that all food products are produced to a high standard and quality. Maintain consistent quality, taste and appearance of food products, finished or semi-finished, in the hotel. Deliver high quality food within budget and at a profit. Plan output and manage and coordinate the work of chefs and other kitchen staff. Also keep an eye on competitor's food, prices and quality. Assists the Director of Food and Beverage in the day-to-day operations and assumes his/her responsibilities as needed. Key Responsibilities: - Ensure that all kitchens are operating safely, efficiently and effectively. - Controls/inspects and manages kitchen operations. - Responsible for the training of the departments associated with them. - Fully understand each Western Catering booking with respect to the type of event, time of year, catering requirements, and develop appropriate set-up plans to ensure smooth running of the event. - To fulfill the targets and daily operation of the Western Kitchen according to the work plan of the Catering Department. - Strengthen on-site supervision, adhere to the service standards of the Western Kitchen, continuously improve the work procedures, and lead all staff to maximize the satisfaction of guests' needs and ensure service quality. - Under the leadership of the Director of Catering Center, fully responsible for the daily management of the Western Kitchen. - Implement the business tasks assigned by the General Manager and the Director of the Food and Beverage Center to achieve the predetermined business objectives of the department; - Provide advice and support to the Director of Food & Beverage Center on the hotel's strategic plan and overall business objectives related to the management of the Western Kitchen; - Participate in the development of systems, norms, procedures, etc. related to the Western Kitchen business; - Participate in the development of the organizational structure, job responsibilities and assessment and incentive plans for the Western Kitchen, and regularly propose improvements; - Preside over the regular work meeting of the department, convey the main points of work and the spirit of the meeting at the regular hotel meeting, arrange the work and solve the problems; - Responsible for checking and supervising the department's work execution and plan implementation; - Extensively collect guests' preferences and make timely input, update and daily management to ensure that they are implemented during the meal.

Management and Warfighting Programs 1. assist in marketing planning and implementation - Keeping track of marketing data - Assist in the preparation of marketing programs - Assist in the development of new products and services - Assist in the development of marketing strategies - Assist in evaluating marketing activities 2. consider information on economic/political/social factors relevant to the sector - Consider external economic factors when developing plans and making decisions - Forecasting the level of economic fluctuations - Track business information and trends - Interpret economic data - Consider political and social influences in operations 3. Consider tourism events relevant to the sector - Consider tourism events when making plans and decisions - Analyze tourism data - Maintain contact with relevant groups - Recognize the broader context of the quality management system 4. Quality management system - Monitor the implementation of the quality management system. Financial Management 1. Managing financial matters - Assist in managing departmental finances - Prepare and monitor module/team projects - Prepare and monitor module/team budgets - Monitor, analyze and report on budget changes - Prepare module/team performance reports - Perform and interpret ratio analysis - Develop a system for measuring departmental cost effectiveness - Developing, tracking reporting and controlling procedures for departmental liquidity costs Purchasing/Inventory 1. Manage purchasing/inventory control - Work with the Purchasing Manager - Develop and monitor the completion of purchasing procedures - Create purchase schedules - Evaluate bids for goods and services - Negotiate prices and terms of purchase - Prepare purchasing budgets - Establishing economical purchase quantities - Establish inventory control procedures 2. Purchasing - Purchase raw materials and stock in accordance with purchasing procedures and specifications 3. stock control - Handle and store goods in accordance with stock control procedures Human resources 1. Operations management - Coordination within department/unit/service point - Establishment of the actual level of work in the department/unit/service point - Evaluation of performance with other departments/units - Operational coordination with other departments/units - Monitoring the efficiency of the unit's work 2. Managing professional relationships - Avoiding and regulating complaints - Communicate with employees to avoid work-related conflicts - Resolve disputes - Disciplining employees 3. staff management - Define and develop staffing plan for each position in the department - Recruitment of staff - Implement and supervise departmental training - Prepare employee roster - Encourage multi-skilling of employees - Maintain up-to-date employee records - Use the HRMS to develop job descriptions for each position within your area of responsibility. - Use the HRMS to manage employee training and development. - Work side-by-side with employees - Assist in the planning and implementation of in-store education - Conduct employee performance evaluations - Conduct employee exit interviews 4. Mentor employees - Provide ongoing advice and support to employees under your supervision. - Mentor employees - Implement appropriate management styles to motivate and communicate with employees. 5. Coaching employees (one-on-one) - Individual face-to-face coaching of employees as necessary Customer Service/Sales 1. Manage customer service - Manage the delivery of high quality service to guests - Manage the development and implementation of customer service strategies 2. Manage the sales and promotion of products and services. - Ongoing development of sales and promotional strategies for the hotel's products and services 3. customer service relationships - Provide high quality service to customers - Ensure that guests' needs and requests are met. - Identify opportunities for continuous improvement of service quality - Compliance with customer satisfaction systems - Establish and maintain effective customer relationships - Demonstrate an effective and appropriate relationship with customers while maintaining a professional manner and image. - Communicate with guests in a manner that promotes goodwill, trust and satisfaction. - Appropriately address guest complaints. 4. Sales and promotion of products and services - Use suggestive selling techniques to sell the hotel and its products and services. - Promote the sale of the hotel and its products and services - Maintain a high level of product and service knowledge in order to explain and sell services and amenities to guests. Computer/facility equipment 1. Human resources computer system - Understand and utilize the human resource management system 2. Catering computer system - Knowledge and use of food and beverage computer systems 3. Word Processing System - Knowledge and use of word processing computer software Safety/cleaning/maintenance 1. Manage safety/cleaning/maintenance - Establish and implement safety and security policies and procedures for the department/unit/service point in conjunction with the Security Manager. - Establish and implement cleaning and maintenance procedures for the department/unit/service point with the right people 2. Maintain a safe and secure work environment. - Emphasize maintenance responsibilities and compliance with work area health and safety regulations/policies and procedures. - Take action to remove hazards and report hazards to supervisor or manager. - Adhere to hotel safety systems, emergency rules and procedures. - Familiarize themselves with procedures for property safety, emergency care, fire, etc. - Maintains safety logs and accident records as required by the hotel. 3. Cleaning/maintenance - Adheres to the hotel's cleaning and maintenance program. - Maintain a high level of tidiness and cleanliness in the work area Communicate on a daily basis 1. Manage working relationships - Prepare and conduct meetings or group presentations to inform staff/managers/other organizations about hotel operations and other aspects of the hotel. - Organize the system and structure of work groups - Organize work group systems and structures Develop group objectives with work group members in accordance with hotel/departmental goals, policies and practices - Manage cultural communication 2. maintain and implement effective interpersonal communication skills - Maintains personal performance to hotel and standards - Demonstrates professional attitudes and behaviors at all times - Analyze, measure, and improve your personal performance to ever-increasing standards. 3. Quality System - Implement the hotel's quality assurance principles 4. comply with all hotel and company work guidelines - Compliance with the Code of Conduct - Compliance with the Employee Handbook - Compliance with hotel and company rules and regulations 5. Communication - Build rapport with departmental and hotel staff in a professional/affirmative manner to promote teamwork and effective two-way communication. - Communicate effectively with guests and coworkers of different cultural backgrounds. - Work effectively within a group 6. Program Management - Prepare and maintain documents/reports/correspondence/memos and other related business materials. - Ensure that all reports and services are completed on time 7. Other Tasks - Perform other duties as assigned by supervisor Physical Requirements - Age: 40-50 years old - Healthy and energetic. - Physical health, energetic, decent appearance, good image. - Height: 170 CM or above Specialized knowledge and skills: - Must be familiar with Western food and basic Asian cuisine. - Proficient and excellent skills - Must be able to create new dishes and set proper standards for food presentation and presentation. - Be a good trainer - High level of English and good communication Education: - University graduate - Graduated from a professional chef and technical service school - At least 5 years of experience at supervisory level in a 5-star hotel and 5 years of experience as a Chef de Cuisine in a western kitchen. Other skills required: - Training and leadership skills. - Proactive attitude and adaptability.