Sous Chef

You will lead the overall kitchen operations of the hotel, taking full responsibility for directing, training, supervising, planning, and coordinating all activities across the department.  This includes estimating food consumption, managing food purchasing, and selecting and developing recipes, while standardizing food production to ensure consistent quality, presentation, and compliance with local standards.  You will plan and price menus, ensure the proper operation and maintenance of kitchen equipment to uphold safety and sanitation, and closely monitor monthly food inventory, orders, and deliveries to ensure efficiency and adherence to hotel standards.  You will regularly review food costs against budget to secure target profit margins while maintaining the property’s Avani brand image and oversee the cleanliness and hygiene of all kitchen areas and procedures.

#Li-CF1