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 walkin and reachin 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 highend 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.