Executive Sous Chef

Hotel: Kuala Lumpur on the Park (KULPK), No. 5, Jalan Puncak, Lorong P. Ramlee Banda, 50250

Responsibilities:

1. Complete forecasts, plans, and departmental production reports for management.
2. Participate in the preparation of the hotel’s annual budget and the setting of departmental goals. Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations. Determine with the Finance Director the minimum and maximum stocks of all food, material and equipment.
3. Participate in the preparation of the hotel's revenue plan and marketing programs.

People:

1. Develop training plans and materials in accordance with IHG guidelines and implement training plans for Food Production and Food and Beverage employees.
2. Interact with department and hotel staff in a professional and positive manner to foster good rapport, promote team spirit and ensure effective two-way communication.
3. Demonstrate cooperation and trust with colleagues, supervisors, teams, and across departments to deliver positive results.
4. Recruit, select and develop Chefs to work following operational, financial, and administrative philosophies, willing to become multi-skilled and perform multiple tasks.
5. Delegate appropriately duties and responsibilities to equipped employees, nurturing and developing them whilst ensuring standards of operation and safety are maintained.
6. Develop and assist with training activities focused on improving skills and knowledge.
7. Monitor employee morale and provide mechanisms for performance feedback and development.
8. Conduct annual Performance Appraisals providing honest and appropriate feedback.
9. Develop popular menus offering guests value for money in accordance with IHG guidelines.
10. Build and maintain positive relationships with all internal customers and guests to exceed their needs.
11. Take action to address guest needs to exceed their expectations.
12. Maintain a high level of product and service knowledge to explain and sell services and facilities to guests.
13. Maintain knowledge of special programs and events in the hotel to recognize and respond to guests' needs.
14. Implement procedures which enhance the guest experience.
15. Establish and achieve quality and guest satisfaction goals. Respond in a courteous and prompt manner to all guest questions, complaints and/or requests to ensure a high level of guest satisfaction.
16. Develop menu design and concepts for all food and/or bar outlets and catering events. Monitor competitor and industry trends.

Responsible Business:

1. Plan and organize successful Food and Beverage activities in the hotel and overseas with the Director of Food and Beverage.
2. Monitor local competitors and compare their operations with the hotel Food and Beverage operation.
3. Ensure the security and proper storage of food and beverage products, inventory and equipment, and replenish supplies in a timely and efficient manner while minimizing waste.
4. Adhere to governmental regulations as well as brand standards and hotel or company policies and procedures.
5. Perform other duties as assigned. May also serve as manager on duty.

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