Outlets Sous Chef – Hotel Sous Chef – FIG Restaurant Sous Chef>> Leads kitchen team in Executive Chef’s absence>> Overall, in charge of all the outlets including but not limited to FIG Restaurant, In-room Dining Kitchen, Lobby Lounge and Pool>> Supports Banquet Chef and Banquets team during catering and events>> Oversees stewarding department. Managing schedules and payroll>> Oversees production list and in-charge of Morning and Dinner service>> Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns>> Assists with recruitment of new talents. Provides guidance and training to newly hired staff.>> In-charge of scheduling in accordance with product and labor cost and budget>> Optimizing and collaborating with Chefs in coming up with new menu items and specials to keep up with the current trend

 Leads kitchen team in chef's absence Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating Oversees and organizes kitchen stock and ingredients. Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance Keeps cooking stations stocked, especially before and during prime operation hours Hires and trains new kitchen employees to restaurant and kitchen standards Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns Supervises all food preparation and presentation to ensure quality and restaurant standards Works with head chef to maintain kitchen organization, staff ability, and training opportunities Verifies that food storage units all meet standards and are consistently well-managed Assists head chef with menu creation Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing