Sous Chef

OBJECTIVE

An individual contributory role at an expert level responsible for overseeing and executing the fast pace kitchen work demands; ensuring smooth running of the kitchen including food preparation, cooking and presentation of all foods with high quality; Team management and ensuring food, health & safety is strictly implemented; and to deputize the Head Chef in his absence

KEY RESPONSIBILITIES

·       Assists the Head Chef with menu planning and regularly ensure proper inventory and managing of supplies.

·       Ensures the kitchen meeting food/ hygiene safety standards, and that staff are adhering to sanitation rules.

·       Prepares and cooks food considering all preparation/ kitchen styles · Responsible for planning and directing food preparation in a kitchen

·       Running the kitchen in the absence of the Head Chef · Ensuring the team has high culinary standards · Managing food purchasing and storage

·       Helping create new recipes and write menus · Prepares a report on food requisitions with the Head Chef’s approval

·       Inspects storage room temperature and parameters

·       Cost controlling by means of sufficient inventory of raw materials, portion control, implements measures to minimize wastage

·       Updates recipe files on every kitchen unit

·       Ensures that restaurant policies and procedures are properly followed.

·       Responsible for staff scheduling for each week based on operational requirements.

·       Trains, guides, and evaluates the performances of his kitchen staffs

·        Interaction with employees and keep track of the improvements.

·        Effectively discipline underperforming staff members, as well as motivate the staff members to go above and beyond the expectations of their roles.

·        Responsible for overseeing the kitchen staff, which may involve scheduling or dealing with personnel conflict.

·        Assists employees/staff to handle operational issues

·        Provides direct provisions which includes objective setting, performance management motivation as well as training and coaching

·        Assists Head Chef with menu planning, inventory and supply management.

·        Identifies needs and improvement opportunity

JOB REQUIREMENT

·       Graduate from a reputable culinary college or institute is essential or equivalent apprenticeship scheme qualification.

·       Min. 3 years working experience within 4 or 5 star hospitality or restaurant background ·

·       At least 1 years working experience of managing a team of more than 5 employees ·

·       In depth knowledge of HACCP requirements and preferably with an advance HACCP certification.

·       Fluent in Spoken and written English

·        Intermediate MS Office skills

·        Excellent presentation skills

·        Excellent culinary skills and people management skills