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 capacity With bachelor's degree in BS Hotel and Restaurant Management or any related course Knowledgeable in: F&B Operations F&B Policies and Procedures Cleaning Equipment and Agents F&B Equipment Safety and Sanitation Inventory Procedures Purchasing Procedures Service and Product Knowledge Job Type: Full-time #J-18808-Ljbffr