Sous Chef (Asian Kitchen)

Key tasks

- Assist Executive chef for Daily operation and ensuring smooth communication within department and with other department
- To develop standard recipes which allow the restaurant to operate at an acceptable food cost.
- Maintain a consistently high standard of service & food product through clear management of the Kitchen Team.
- Follow and supervise kitchen staff for Hotel Hygiene standard.
- Make suggestions for service, food and F&B promotion improvement.
- Take part in the F&B hotel strategy with implementation of all marketing plan
- To plan and implement effective skills training programs in conjunction with the training manager and departmental trainers.

At Novotel, we grow faster

Feel fully responsible, be autonomous, adaptable, professional, have a love of adventure and a desire to stretch your limits: that’s the Novotel spirit.
An international brand with a network of 400 hotels in 60 countries, Novotel’s success is due to the professionalism and enthusiasm of its 30 000 employees who have been embodying the brand’s ideals for over 40 years.

DNA of the brand, innovation is at the heart of the promise made to employees: "At Novotel, we grow faster". To transform this promise into reality, Novotel has implemented a unique human resources policy declined around five main professional career paths. Novotel accompanies each employee throughout their career. Integration, geographic mobility, bridging provision, skills development… everyone is given the opportunity to progress quickly and go further. Impossible is not Novotel.

 Move Up