Sous Chef - Chinese Cuisine

Manage kitchen shift operations and ensure compliance with all Food & Beverage policies, standards, and procedures. Estimate daily production needs weekly and communicate these to kitchen personnel. Personally prepare and cook foods of all types, including developing new applications and creating decorative food displays. Supervise cooks and workers engaged in food preparation while maintaining purchasing, receiving, and food storage standards. Ensure compliance with food handling, sanitation, and applicable laws, and operate all department equipment. Lead shifts by personally executing requests based on required specifications and set a positive example for guest relations. Handle guest problems and complaints, provide feedback on product quality, and train employees in safety procedures. Achieve performance and budget goals while utilizing the Labor Management System to schedule staff and track attendance.