Sous Chef

Driftwood Hospitality Management is a distinguished leader in the hospitality industry, known for its fully integrated approach to hotel and food service management. The company prides itself on a culture that empowers associates to take initiative, be proactive, and contribute meaningfully to the success of their properties through clearly defined strategies and objectives. With a dynamic team composed of highly skilled professionals across all levels and positions, Driftwood Hospitality ensures that each hotel under its management delivers outstanding client service and exceptional guest experiences. The company's commitment to quality and innovation has made it a preferred employer and a respected name in the hospitality business, fostering an environment where teamwork and personal development are nurtured. Employment with Driftwood Hospitality Management offers a competitive wage and opportunities for growth within a vibrant, inclusive workplace where diversity and equality are core values.

The role of Food Production Supervisor at Driftwood Hospitality Management is a vital position that directly influences the quality and efficiency of the kitchen operations. Reporting in conjunction with the Executive Chef, this role is responsible for overseeing the entire food preparation process, ensuring that all dishes are prepared according to standardized recipes while upholding the highest standards of quality, cleanliness, sanitation, and safety. This position requires a proactive leader who can supervise all food outlets, buffets, stations, and displays, ensuring they meet the hotel's rigorous criteria for creativity, presentation, and food safety. The supervisor must also manage kitchen staff schedules, uniform standards, and productivity, while assisting both the Outlet-Restaurant Manager and Banquet Manager to support hotel-wide food and beverage services.

This job demands coordination with various hotel departments to successfully implement services for conventions and group activities, optimizing customer satisfaction. Effective management of kitchen equipment maintenance and waste control is essential to maintaining budgeted food costs and enhancing production ratios. Furthermore, the role involves leading the menu creation for the staff restaurant, reinforcing teamwork within the kitchen department, and building strong interdepartmental collaborations. Active participation in departmental meetings and hotel committees is expected to continuously improve operational practices and services. The role also extends to public relations through participation in media and community engagements, showcasing the hotel’s culinary offerings while personally addressing food-related feedback to ensure continuous improvement and guest satisfaction. This demanding yet rewarding position offers the chance to influence the guest experience directly while working in a stimulating environment that values creativity, leadership, and service excellence.