Sous Chef

Roles and responsibilities

• Assist in managing the kitchen, leading team, and preparing technical dishes with large influences involving fermentation knowledge
• Ensure a seamless gust experience while working with the front-of-house team, maintain hygiene and safety standards in the kitchen and collaborate on menu development and contribute creative and innovative ideas
• Ensure efficient and high-quality food production that meets the needs of the restaurant
• Maintain par stock levels, monitor ingredient usage, and minimize food wastage
• Foster collaboration within the culinary department, leveraging collective knowledge to enhance operations. Mentor and coach colleagues to maximize engagement and ensure smooth functioning.
• Enforce strict adherence to hygiene and sanitation guidelines, overseeing proper handling, maintenance, and use of equipment and utensils
• Utilize multi-skilling, multi-tasking, and flexible scheduling techniques to maximize colleague productivity. This approach aims to meet the financial objectives of the department while exceeding guest expectations.

• Assist in Menu Planning and Food Preparation

  • Support Menu Creation: Collaborate with the Chef de Cuisine in developing and updating the menu, helping to design dishes that align with the restaurant's concept.
  • Supervise Food Preparation: Ensure all dishes are prepared according to recipes and specifications, maintaining consistency and quality in every dish.
  • Ensure Efficiency: Oversee the daily preparation of food, ensuring that the kitchen operates smoothly and dishes are ready for service on time.

• Manage Kitchen Staff and Operations

  • Team Supervision: Supervise kitchen staff, including line cooks, prep cooks, and other culinary professionals, ensuring they follow recipes and procedures effectively.
  • Delegate Tasks: Assign tasks to kitchen staff based on their skill level, ensuring that each team member is working efficiently during food prep, cooking, and plating.
  • Training and Development: Assist in training new staff, providing ongoing guidance to develop their culinary skills and knowledge.
  • Performance Monitoring: Monitor kitchen staff performance, providing feedback to ensure that high standards of food preparation and hygiene are maintained.

Desired candidate profile

• Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards
• Experience in Asian cuisine or work in Asian Countries with a strong background in fine dining and International cuisine
• Balance of creativity, precision and leadership with an emphasize on guest interaction
• Excellent knowledge of modern dishes and cooking techniques
• Strong organizational and multitasking skills
• Ability to lead and mentor a young team
• Preferably with experience in luxury international brands
• Qualification in Kitchen Production or Management will be an advantage
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential
• Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.