The Sous Chef is a leader in the Kitchen providing training mentorship and management of all Kitchen staff ensuring service and safety standards are achieved.
Focusing on a flawless Guest experience in Events Outlets and Colleague Restaurant.
Duties and Responsibilities
- Review the daily production sheets with team and plan tasks for the week
- Prepare and when required delegate the production of food items
- Actively participate in the training of culinary skills to junior staff
- Supervise staff in the absence of the Executive Chef and Executive Sous Chef
- Follow recipes and presentation specifications and prepare season and cook food following special dietary instructions where required
- Order adequate amounts of food required for menu and to meet demand
- Complete approve time sheets and perform other required administrative responsibilities such as spec sheets & MeP sheets
- Keep overproduction and food waste to a minimum by ensuring proper rotation labelling and storing of food
- Ensure adherence to all sanitation and food production and storage procedures and codes
- Quality control the outlets daily to ensure standards are met
- Manage the shift time of hourly staff to control employee payroll costs
- Assist with the enforcement of Health & Safety protocols and ensure a clean and safe working environment for all staff
- Completion of other related tasks as assigned
Qualifications :
- Culinary degree and 5 years of cooking experience OR 7 years of cooking experience in a high volume higherend establishment
- Experience and proficiency in both a la carte and production cooking
- Previous Sous Chef experience in a luxury Hotel preferably in Banquets
- Valid food handler certificate
- Able to meet the physical demands of the position
- Selfmotivated
- Able to work and make thoughtful effective decisions while under pressure
- Excellent communication skills
Remote Work :
No
Employment Type :
Fulltime