Executive Sous Chef – Gaming, Betting, & Gambling
Initiate International
Far East
6d ago

A leading casino, hotel and entertainment destination have an exciting job opportunity for an Executive Sous Chef to join their team in the Far East .

This is an excellent opportunity for a Sous Chef to take the next step to join an international company and develop a long-term relationship.

If you have an outgoing personality, and enjoy working in the hospitality industry; this could be the ideal career move for you.

Your key job responsibilities as the Executive Sous Chef in the Far East will include :

  • Participate in the composition of menu planning for all outlets
  • Supervise the kitchen in the preparation and presentation of all food items in accordance with the food and beverage standards and menu guidelines to ensure a high level of quality
  • Based on sales figures by menu item, review the profitability and popularity of dishes on the menu and make changes where applicable together with the Head Chef
  • Assist with the drafting of concept ideas and menus for all special events and functions
  • Participate in the budgeting process
  • On an ongoing basis, manage and analyse departmental costs to ensure performance against budget; take actions when necessary to eliminate excess cost or unnecessary expenditures to achieve positive business results
  • Ensure high level of guest service, revenue generation and cost control by effective and efficient scheduling of shifts in line with the legal requirements
  • Develop staff skills to enhance department effectiveness and staff performance
  • Timely evaluate all direct reports by providing feedback regarding their work and conduct annual staff performance appraisal
  • Review standard operating procedures to uphold strict adherence to the local regulations
  • Requirements for this Executive Sous Chef job in the Far East :

  • Young dynamic chef with great modern skills, well settled in Western and Asian Cuisine
  • Culinary degree or diploma from a recognized Institution
  • Minimum 8 years of combined kitchen experience
  • Minimum 2 years’ experience in a management position in one of a leading 5 star hotel chain in the same role or as Chef de Cuisine / Snr. Sous Chef
  • Experience in large scale operations and busy catering operations
  • Organizational and management skills
  • Ability to communicate effectively in English; both in oral and written form
  • Budgeting skills
  • HACCP skills
  • Knowledge of health and safety requirements, workplace hygiene
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