Sous Chef - Outlet

HYATT REGENCY KUANTAN RESORT

Sous Chef - Outlet

Administration

• Assists with the development and maintenance of a detailed Department Operations Manual that reflects policies and procedures, work processes and standards of performance within the Division. Ensures annual review to accurately reflect any changes.
• Assists with the preparation of the annual Food and Beverage Business Plan ensuring Divisional Objectives fully address business objectives of the hotel and needs of associates.
• Assists with the preparation and regular update of the Food and Beverage Departmental Budget, in close cooperation with the Chef De Cuisine ensuring that targets are met and costs are effectively controlled.
• Assists to conduct regular communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary.

Customer Service

• Provides a courteous and professional service at all times.
• Ensures that associates also provide excellent service to internal customers in other departments as appropriate.
• Handles guest and associate enquiries in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found, whilst providing a prompt follow-up.
• Maintains positive guest and colleague interactions with good working relationships

Requirements

• Able to work on night shift
• Accuracy and speed in handling emergency situations and providing solutions
• Manages food and product ordering by keeping detailed record and minimises waste, plus works with existing system to improve waste reduction and manage budgetary concern.

Benefits

• Night Allowance
• 2 Off Day Per Week
• Duty Meal
• Outpatient Medical
• Hotels Worldwide Staff Room Rate Discount

Job Type: Full-time

Benefits:

• Maternity leave
• Meal provided

Schedule:

• Afternoon shift
• Day shift
• Early shift
• Evening shift
• Night shift
• Rotational shift