General Purpose of the Position

- Assist the Executive Chef to lead, manages and organizes all requirements to the highest standards and in accordance to the standard operating procedures as implemented by the Executive Chef.
- Ensure proper hygiene and sanitation in the work place under his jurisdiction, adequate stocks of food supply, inter–department coordination and training.
- Take the full responsibility of the operating equipment including its inventory levels.
- Ensure to maintain the resort food cost at all times.
- Ensure and enforce the set service standard procedures by directing, supervising and motivating staff to perform to the highest level of service.
- Communicate with the guests and share feedback with the chef in charge and the management. The feedback then will ensure high levels of food and service quality and guest satisfactions are maintained at all times

Main Responsibility

- To ensure that the quality levels of kitchen production and presentation is maintained at its highest level at all times.
- To ensure that all food requisitions are prepared within the time parameters, set by the resort.
- To demonstrate excellent product knowledge of all food and special functions held at the resort.
- To review monthly forecasts and schedule resources accordingly.
- To ensure that all standard recipes are followed with the entire standard requirement and strictly controlled wastages.
- To ensure that menu is updated and seasonal changes are made in conjunction with the menu cycles.
- To ensure recipe costing are updated as menus are changed and prices are engineered to ensure no deviation in Resort Food Cost.
- To participate in the service of any special functions or events organized by the resort.
- To ensure every food product are label according as required by the hygiene and sanitation policy.
- To continuously train and motivate subordinates to ensure resorts standards are maintained.
- To assist supervisors in generating work schedules for kitchen personnel, according to forecasted demand requirements.
- To delegate responsibilities to staff and ensures tasks are completed.
- To handle any guest’s complaint in a professional manner, as per resort’s Policy & Procedure (service recovery).
- To ensure that disciplinary actions are taken, when necessary, according to resort’s policies.
- To maintain the highest levels of personal hygiene and grooming at all times, as per standard.
- To ensure that all tasks assigned by superiors are completed, in a timely fashion.
- To ensure that all channels of communication are respected and information is disseminated to the correct receivers.
- To ensure excellent communication and working relationships with colleagues are maintained and contribute to the team spirit.
- To ensure that a safe, hygienically fit working environment is maintained at all times and reports any concerns or faults immediately to the immediate supervisor.
- To exhibit an outstanding knowledge of the Eskala Resort.
- To understand and apply the resort’s Policies & Procedures, including during emergency situations.
- To ensure all fixed assets are well maintained.
- To demonstrate knowledge and interest in goals, and objectives of the Eskala brand.
- To ensure all activities are carried out honestly, ethically and within the parameters of the Myanmar Law.

Education/Qualifications

- Degree or a higher diploma in Hotel management or any other educational equivalent qualifications.

Knowledge

- European cuisine
- Asian Cuisine
- Food health and safety standards, ISO and HACCP
- Food Costing and controlling

Experience

- Previous experience as a Sous Chef in a 4 to 5 star resort hotel
- Foreign exposure will be an added qualification

Skills & Personalities

- Shows integrity in all his/her dealings with others
- Is open to constructive criticism and comfortable to admit mistakes
- Delivers consistent messages on all fronts and to all parties
- Values honesty and integrity, truthful and ethical in all dealings
- Stands by his/her commitments and follows through to completion
- Can be relied upon to complete tasks given
- Will alert subordinates, peers and managers if he/she is unable to honor commitment
- Delivers consistent work