Senior Sous Chef Chinese

- Supervise the function of all kitchen employees, facilities and costs, hence contributes to maximizing the overall Food & Beverage department profit.
- Control and analyses, on a on-going basis the following: Quality levels of production and presentation; Guest satisfaction; Merchandising and Marketing; Operating food cost; Cleanliness, sanitation, hygiene.

- Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)