Sous Chef, Korean In-Room Dining

Assign, in detail, specific duties to all employees for efficient operation of the kitchen. Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items.
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel.
Read and employ math skills for the following recipes. Process requisitions for supplies. Select, train and supervise kitchen staff so that proper coverage is maintained while keeping payroll costs in line. Be responsible for all In Room Dinning and also VIP gaming offerings, multiple outlets coming from one kitchen
Ensure proper receiving, storage (including temperature setting) and rotation of food products to comply with health department regulations.
Report any equipment in need of repair to the chef and engineering for service.
Adhere to control procedures for cost and quality. 
Perform other duties as necessary and assigned, such as V.I.P. parties and staff meetings.
Supervise daily cleaning of walk-in and reach-in boxes for safety reasons. 
Maintain a vacation schedule for proper staffing. Requirements Willing to work in shifting schedules 
Knowledge in Human resources management 
Have a high level of Customer service
Knowledge in Financial management
Energetic and not shy to tackle challenges
Degree in Culinary Arts 
Has worked in International Chain hotels, IR or high-end freestanding Western restaurants 
Candidate should have worked as Jr Sous chef for 3 years or at least 1 year as Sous Chef
Understanding of Casino VIP business is a bonus
Needs to be able to come up with last minute requests for the Casino VIP clients
Expertise in food product, presentation, quality, and preparation along with menu concept and design.