Sous Chef

Job Purpose:

Work alongside with Executive Sous Chef to manage daily kitchen activities and take over majority of the responsibilities, such as managing kitchen staff, ensuring food preparation and production are of high quality and as per set standards, and monitoring orders and stocks.

Job Role:

Prepare duty schedule in the kitchen operation.

Plan, organize, and execute training for culinary personnel to increase their knowledge about safety, sanitation, and accident prevention principles.

Regularly tour kitchen sections, stores and other food production facilities ensuring the highest possible hygiene and maintenance standards and push for the highest degree in applied hygiene and food safety.

Handle guest complaints directly if the situation requires.

Updated on all daily banquet activities/banquet events order (BEO).

Direct food preparation process and delegate tasks.

Work according to the menu specifications (pictures or/and portions) set by Executive Chef.

Full awareness of all menu items, their recipes, methods of production and presentation standards.

Ensure the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes, and preparation techniques.

Ensure all dishes leaving the kitchen are of appropriate portion and well presented as per recipes and presentation standards.

Prepare hands on all menu changes and contributes to standardizing the presentation of all dishes.

Conduct regular spot checks on expiry dates of food products, ensure first-in, first-out (FIFO) food rotation system is followed and verify all food procedures are properly dated and organized for quality assurance.

Control the food cost by preparing/reviewing all store requisitions and direct purchases submits them for signature and ensures the accurate delivery of goods.

Instruct and lead subordinates through their daily requirements in food preparation and actively takes part in set up and supervising of buffets and special functions.

Conduct evaluation and set objectives for the team members and ensure that team members meet their set objectives on time.

Attend meetings (on behalf) and conduct daily briefings with all key personnel if the situation requires, ensuring open communication lines.

Participate to meet the department's revenue budget and exercise constant control of operational cost (food, labour, maintenance).

Education/Qualification Additional certifications relating to cooking is a mandatory.

Experience (experience required for the job) 8-10 years of experience in culinary arts with exposure to various kinds of cuisines with 5 stars company is preferred.

Skills (General Job Knowledge and Skills)

Excellent understanding of various cooking methods, ingredients, equipment, and procedures.

Ability to communicate well in English and use software tools (MS Outlook, Word, Excel).

Accuracy and speed in executing assigned tasks.

Familiar with industry's best practices.