Sous Chef - Macau Kitchen

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**ESSENTIAL FUNCTIONS:**

Understands the daily production of all food.

Leads all aspects of the venues kitchen, including both hot and cold

culinary.\

Works cooperatively with the managers of assigned outlets to achieve

excellent products for our guests.

Manages the production side of food service.

Ability to train all Leads and cooks to run the operation in same

consistent manner, regardless of scheduling, days off, and/or in the

absence of the Chef de cuisine.

Assists Executive Chef and Buffet Chef de cuisine with Banquet events on

and offsite.

Creates new recipes and contributes to the menu development.

Ensures that standardized and national-contract products are used in the

kitchen.

Maintains current recipe files and enforces the consistent use of

recipes by staff.

Ensures that safe and appropriate procedures are used when receiving,

storing, preparing, holding, cooking, and serving food.

Uses HACCP sanitation guidelines and procedures when doing the above.

Follows all Ballys guidelines in terms of sanitation inspections etc.

Inspects and tastes prepared foods on a daily basis to ensure excellent

quality and presentation.

Communicates consistently all engineering and safety issue(s) to all

appropriate parties.

Oversees the cleanliness of all food areas of said Venue. Oversees the

appropriate operation, cleanliness and maintenance of kitchen equipment

and other kitchen assets.

Oversees the safety programs of assigned outlets.

Participates in the budgeting and planning processes.

Maintains food, labor, and other expenses at budgeted levels, using

established procedures.

Ensures that appropriate staffing levels are maintained in assigned

kitchens.

Hire, train, supervise and develop kitchen supervisors, leads, cooks

etc.

Develops and maintains a positive work environment.

Acts as a role model to other employees and always presents self as a

credit to Ballys and encourages others to do the same.

Spends the majority of time training, coaching and motivating employees

to exceed guests expectations.