Responsibilities
- Assists the Head Chef in carrying out all aspects of the kitchen's day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
- Helps control and direct the food preparation process efficiently and professionally
- Ensures that the kitchen runs on schedule and that food and related services are of a high grade
- Supports the Head Chef in planning and coordinating tasks while keeping labor expenses in mind
- Helps create meals using new or current culinary inventions or as the business prescribes
- Approves and polishes dishes before they are delivered and served to customers
- Produces quality menu that could change seasonally as the business requires
- Places equipment, tools or ingredient orders in response to possible detected shortfalls
- When directed by the Head Chef, hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards
- Follows and strictly implements all food and sanitary rules as well as safety guidelines
Qualifications & Requirements
- Associate or Bachelor's Degree in Culinary Arts or Science, Business, or relevant fields
- Three (3) years of experience as a sous chef
- Completed the WSQ Basic Food Hygiene Course - Food Safety Course Levels 1 and 2
- Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods
- Completed the WSQ Basic Food Hygiene Course - Food Safety Course Levels 1 and 2
- Quick in picking up concepts and possesses good logical and analytical problem-solving skills
- Able to grasp business requirements and processes
- Good understanding of computer software such as POS, restaurant management system, and Microsoft Office
- Service oriented, meticulous, attention to detail
