SCOPE
Reporting to the Chef de Cuisine, the Sous Chef will assists in overseeing kitchen operations including menu planning, recipe development and costing. The incumbent will assist to lead and motivate the culinary team while maintaining the highest standards of food safety and hygiene and may interact with guests and customers in order to create memorable dining experiences.
OVERALL OBJECTIVES
- Direct food preparation in collaboration with the Chef de Cuisine.
- Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.
- Assist with organizing special events and special food promotions.
- Assist with menu planning, inventory, ordering and management of supplies.
- Ensure that food is top quality and that kitchen is in good condition.
- Oversee and supervise kitchen staff including scheduling and training.
- Offer suggestions and creative ideas that can improve the kitchen's performance.
- Monitor and maintain kitchen equipment.
- Maintain sanitation, health and safety standards in work areas at all given time and complies with food safety standards
- Attend all briefings and participate in training.
- Follow food and beverage safety and hygiene policies and procedures.
- Other ad-hoc duties as assigned
REQUIREMENTS
- Positive attitude and team player with ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions.
- Possesses minimum 3 years experience in a similar role
- Ability to identify and delegate tasks effectively
- Excellent organizational and time management skills
- Familiar with HACCP requirements
- Knowledge of Health and Safety rules and procedures
