• Check standard recipes ensuring proper portion control, uniformity of taste and quality
• Write daily food requisitions and kitchens transfers in order to achieve the stock rotation desired
• Ensure that there is a sufficient supply of chinaware for banquet functions, cocktail parties, etc.
• Check food preparation, cost, quality, quantity and portion control daily
• Inspect all refrigerated areas and ensure regular turnover of food items
• Liaise with other Sous Chefs and Chef de Cuisine regarding items or staff needed from other departments
• Be present and assist with the preparation of food
• Responsible for the direct supervision of all employees of the department
• Organize and plan annual leave schedules
• Organize training sessions for staff
• Be aware of, and comply with, safe working practices as laid down under FLS. This will include your awareness of any specific hazards at your work place
• Adhere to all procedures regarding Health & safety and HACCP standards.

• Foster positive thinking and motivation within all kitchens by giving active assistance and advice on more effective ways of running the kitchens.
• Ensure that all designated action points from daily briefings or other operational meetings are being followed by the individuals concerned.
• Guide the kitchen section chefs and all his subordinates in decision-making and judgment.
• Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
• Ensure disciplinary and grievance procedures are properly adhered to and followed.
• Handle customer comments and complaints and take swift corrective action after consultation with the department head concerned.
• Be responsible and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils.
• Find ways to improve the efficiency of the operations, which will benefit our clients.
• Constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre- determined quality standards.
• Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.
• Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary actions to correct any deviation from quality standards.
• Assist in the preparation and control of daily and weekly market lists.
• Create and develop new dishes and recipes by keeping up with the latest market trends.
• Constantly strive to improve kitchen operating procedures.
• Relate guest comments, positive or negative, to the Executive Chef or Executive Sous Chef and take proper actions.
• Be responsible for the labor budget of the respective kitchen department.
• Control kitchen manpower distribution throughout the kitchen sections, by overseeing the scheduling of all sections and makes adjustments anticipating unscheduled business.
• Perform any other reasonable duties as required by the department head from time to time.
• To comply with all safety and security regulation.
• Strictly adhere to all Policy & Procedure existing in the hotel.

• Globally-recognized culinary qualification
• Have a minimum of 4 - 8 years experience in similar position, preferably in luxury environment with at least 2 years of supervisory experience.
• Additional relevant qualifications: Menu planning and recipes knowledge, Excellent Food and Beverage knowledge, Administration abilities, Cost control knowledge, Good kitchen organization experience.
• Have the ability to handle multiple tasks at one time.
• Willing to work a flexible schedule and holidays.
• Train the Trainer, Up-selling skills training, HACCP.
• Reading, writing and oral proficiency in English language
• Organized and well planned.
• Able to work with speed and efficiency throughout maintaining positive attitude.
• Experience working in a multi-cultural environment.
• Intermediate level - Microsoft Office applications- particularly Excel and Power Point.

Palazzo Versace