Sous Chef

Position Summary:
The position is responsible for assisting the Chef de Cuisine in managing his/her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction consistent with the standards, through planning, organizing, directing, and controlling the kitchen operation and administration.
Qualification: With at least 3-4 years related experience or 1 year in the same capacityWith bachelor's degree in BS Hotel and Restaurant Management or any related courseKnowledgeable in:F&B OperationsF&B Policies and ProceduresCleaning Equipment and AgentsF&B EquipmentSafety and SanitationInventory ProceduresPurchasing ProceduresService and Product KnowledgeJob Type: Full-time
#J-18808-Ljbffr