Executive Sous Chef - Shwe Taung Group

Executive Sous Chef

Career > Property Business Group > Hospitality Management Unit

Number of Vacancies - 1

This role is responsible for ensuring the smooth and efficient operation of the kitchen department, with a focus on optimizing the use of materials and manpower to maximize revenue and enhance guest satisfaction. Oversees and conducts training for culinary team members, setting a strong example to motivate the team and support professional development. Contributes to achieving departmental objectives through effective leadership, operational excellence, and consistent adherence to quality standards.

Responsibilities:

  • Sets and maintains a new benchmark for the best and most authentic Italian and Western food in Ngwe Saung.
  • Oversees effective lunch and dinner service for hotel guests and external guests.
  • Attends daily meetings with the Executive Chef and other chefs regarding daily updates and reviews the to-do list for the next two days.
  • Holds meetings with colleagues in each kitchen section to discuss daily line-ups and operational issues.
  • Establishes culinary standards for Italian cuisine, including lunch, dinner, and the main kitchen.
  • Assists in large tailor-made Italian banquet events when required.
  • Plans menus and compiles recipes for food tasting to be approved by the Executive Chef.
  • Ensures accurate product specifications are used in recipe development and incorporates local and seasonal ingredients wherever possible.
  • Ensures the quality of fresh food products received to maintain food quality standards for guests.
  • Inspects all food stores and refrigerated areas daily and recommends proper storage methods in compliance with Health & Safety regulations.
  • Checks for spoilage, ensures proper turnover of food items, and reports to the Executive Chef.
  • Monitors daily food preparation, costing, quality, quantity, inventory, and portion control.
  • In conjunction with the Executive Chef, establishes job methods and supervises cooking standards to maintain high-quality food and service.
  • Personally oversees the Italian kitchen during service periods, ensuring food presentation and quality meet established standards.
  • Ensures cleanliness and sanitation in all sections of the Italian restaurant and liaises with the Stewarding team to maintain hygiene standards across all kitchen areas, equipment, floors, and storage.
  • Plans weekly duty rosters, reviewed every Wednesday, and monitors overtime, holidays, and absenteeism with the Executive Chef.
  • Reports accidents and sickness in the logbook and informs the Executive Chef daily.
  • Reports equipment failures to the Executive Chef and ensures follow-up and resolution of issues.
  • Conducts training and briefings on proper kitchen equipment usage and ensures compliance among all kitchen colleagues.
  • Ensures personal hygiene standards of colleagues are maintained at all times.
  • Ensures the daily logbook is properly used and that complaints are promptly reported to the Executive Chef.
  • Ensures all logbook instructions, including mise en place tasks, are completed.
  • Reviews daily function sheets.
  • Communicates all relevant information to the late shift regarding functions and next-day operations.
  • Maintains records, documentation, and checklists for control purposes, ensuring all records are retained for at least one year.
  • Assists the Executive Chef in interviewing and recruiting colleagues for the Italian restaurants.
  • Plans and implements effective skills training programs in coordination with the Learning Manager and Learning Coaches.
  • Maximizes colleague productivity and morale while maintaining discipline in accordance with hotel policies and local regulations.
  • Conducts daily training sessions and maintains training records for submission to the Chef’s Office; records are retained for at least one year.
  • Develops standard recipes to ensure the Italian à la carte and main kitchen operate within acceptable food cost targets.
  • Maximizes team productivity to minimize payroll costs.
  • Monitors operating costs and takes corrective actions to control expenses when necessary.
  • Identifies market needs and food trends for both hotel guests and the local market.
  • Conducts competitor analysis by reviewing menus and products of similar restaurant operations.
  • Develops menus, buffets (where applicable), and specials aligned with the restaurant’s concept and target market.

Requirements:

  • Bachelor’s degree from a university (preferred).
  • Diploma or degree from a Hotel School in Food & Beverage Production or related course.
  • HACCP training required.
  • English communication skills required.
  • Knowledge of controlling kitchen food cost while maintaining high-quality products.
  • Ability to manage kitchen staff effectively.
  • Ability to prepare European and Asian dishes to a high standard.
  • Minimum 5 years of experience in the same position or related field.
  • Strong English communication skills (verbal, listening, and writing).
  • Innovative, proactive, and reliable.
  • Ability to work well under pressure and in a multicultural environment.
  • Cost-conscious with strong financial awareness.
  • HACCP experience or certification preferred.
  • Basic food hygiene training certification.
  • Managerial and computer skills.
  • Knowledge of product specifications.
  • Creative in food quality and presentation.
  • Strong leadership and team-building skills




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