Sous Chef- Pan Asian

• Working closely with Director of Culinary Operations to assure standards are being met in all other aspects of the commissary operation
• Responsible for the development of new menus and product development supported with proper details analysis and accurate costing  
• Provide guideance to senior culinary team members, inlcuding, but not limited, to line cooking, food preparation, and dish plating
• Improve waste reduction and manage budgetary concerns
• Supervises all food preparations and presentation to ensure quality and restaurant standards
• Accuracy in recipes, cost control, ordering and stock management
• Strict adherence to purchase procedures
• Leading by example on all hygiene requirements
• Regular review of guest comments so that improvements can be driven in VOG
• Liaison between Food and Beverage departments and rest of hotel effective for guest experience
• Work closely wi...

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