Description
We are looking for a Sous Chef position to assist running our back of house operation.
Job Summary
Assist the Executive Chef in overall management and control of the kitchen, to ensure that the food productions are on highest standard, department’s revenue and profit targets are met. Monitors team members adheres company policies and procedures. Maintain general cleanliness of the kitchen and helps develop the skills of the team members.
Responsibilities
- Ensures proper recording and filing of documents and data required by the Head Chef for budget planning. This is to safeguard the relevance of food costing and cost control measure system.
- Assist the Head Chef in planning and plotting the food calendar.
- Prepares the weekly manpower forecast
- Regular communication with head chef and front of the house manager requires, ensuring the consistency of food production.
- Maintains and improves the standard operating procedures, ensures maximum guest satisfaction.
- Through hands-on approach, maintain and improve standard of product to assure the quality price and related goods are consistently met.
- To be aware of and understand the company policies and procedures in respect of sourcing ingredients; and assist the head chef for ensuring all kitchen staff understands and employ these policies consistently.
- Attend concept meeting in the absence of the head chef. Cascade the topics, concerns, issues, good practices, and latest food service industry trends with the team.
- Attends necessary training program to develop own potential and enable career growth.
- Control departmental expenses including food costs and wages, in line with business levels.
- To work with the kitchen brigade in developing menus and offers that reflect customer demand and support the objectives of the company. Customers’ feedback and comments should be reported to head chef.
- Assist and help the head chef in reducing and maintaining the food cost through cost control measures awareness of entire kitchen team members.
- Assist the head chef in handle customer comments and complains through face-to-face contact during service times.
Knowledge, Skills, Abilities
- Thorough knowledge of culinary skills and expertise of handling kitchen operation.
- Planning and Management
- Full understanding of food controls & experience of ordering & menu pricing.
- Effective Leadership
- Self-motivated - and able to motivate others to achieve.
Education and Experience
- Bachelor's degree (B. A.) from four-year college or university in Hotel & Restaurant Management.
- Average 3 years of experience in Fine Dining Restaurants
Contract length: 12 months
Job Types: Full-time, Contract