Sous Chef

KT Group

About US

The KT Group is a private, family owned and operated diversified business enterprise which was established in the 1950’s. We have grown into a modern Myanmar company that embraces the opportunities for growth but also remembers our deep history and holds respect for the country and her people.


Our Vision


To be a world class organisation nurturing and encouraging the talents of our people who enable us to grow a thriving business committed to building a modern and transparent Myanmar.

  Yangon    04 December 2018
Job Reference: MJ1529407568891

Job Description

  • Ensure that all culinary operations manuals are prepared and updated.
  • Ensure that all relevant banquet set-ups are prepared ahead of guest’s arrival and in adherence with hotel standards.
  • Ensure that associate meals and associate dining services are of a consistently high standard.
  • To spend time in the restaurant to ensure that the operation is managed well by the outlet team.
  • To ensure that all food products received into the hotel are of the required standard and quality and that they are stored and rotated correctly.
  • Creative menu planning and correct food preparation for each outlets including banquets.
  • Be aware of new items, which are introduced onto the market and keep up with the lasted product trends.
  • To fully understand the market needs and desires for each outlet and ensure that the menus are developed to reflect those needs.
  • Responsible for the supervision of all stewards and their activities within the culinary department.
  • To delegate responsibilities to subordinates as required.
  • To work in close conjunction with the Food and Beverage Manager and respective & teams, to create a yearly marketing Plan for the outlet.





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