EXECUTIVE SOUS CHEF (DIM SUM)

1. THE SOUS CHEF IS RESPONSIBLE TO MANAGE NAD LEAD HIS DESIGNATED CULINARY TEAM IN PRODUCING THE FINEST CULINARY EXPERIENCES PERTAINING TO THE DIM SUM SECTION, AND CONTROL ALL ASPECTS OF THE RESPECTIVE KITCHEN 2. TO MANAGE THE KITCHEN TEAM TO PRODUCE CONSISTENTLY HIGH QUALITY DIM SUM, PRODUCTION AND PRESENTATION IN HIS OUTLET, ALWAYS MEETING AGREED STANDARDS. 3. ASSIST HIS EXECUTIVE CHEF IN THE PLANNING OF ACTIVITIES, PROMOTIONS, MENU IMPLEMENTATION ACCORDING TO THE ANNUAL PLANS. 4. RESPONSIBLE FOR UPHOLDING ALL STANDARDS AND DAILY OPERATIONS OF HIS KITCHEN INCONJUCTION WITH HIS EXCUTIVE CHEF. RESUME LEADERHSIP ROLE IN THE ABSENCE OF EXECUTIVE CHEF 5.COORDINATE AND SUPERVISE MENU IMPLEMENTATION IN A TIMELY MANNE WITH NECESSARY PLATING GUIDES, RECIPES, FOOD PICTURES AND COSTING PRIOR TO IMPLEMENTATION. 6.CREATE AND DEVELOP NEW DISHES AND RECIPES TOGETHER WITH HIS EXECUITIVE CHEF BY KEEPING UP THE LATEST MARKET TRENDS. 7. HANDLE CUSTOMER COMMENTS AND COMPLAINTS AND TAKE SWIFT CORRECTIVE ACTION TO RESOLVE ISSUES TO THE CUSTOMER.