Executive Sous Chef

To ensure the food production team provides a consistent quality 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 morale. 
Key Areas: 
Systems/OperationsStaff/TrainingOther Duties as AssignedMeasurable
Departmental ProductivityFood cost percentageNumbers of training given in the departmentNumbers of training attendedAttendance & punctualityQuality AuditCustomer Satisfaction IndexEmployee motivational indexNumbers of training conductedNumber of employees promoted to other hotelsNon-measurable
Interface with other departments (team work)MultifunctionalSelf-motivationPositive AttitudeEye for detailPersonal grooming and etiquette