Sous Chef
Posted on :
04-02-2024
Employer Active
1 Vacancy
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Job Description
Req ID : 2496789
- Exhibits culinary talents by personally performing tasks while leading the staff
- Develops and trains the team to improve results.
- Supervises restaurant kitchen shift operations and ensures standards and procedures are followed.
- Setting and ensuring culinary standards and responsibilities are met.
- Recognizes quality products, presentations, and flavors.
- To ensure that the assigned kitchen is managed efficiently according to the established concept statement.
- To assign responsibilities to subordinates, implementing the multi-tasking principle.
- To check subordinates’ performance periodically.
- To be a hands-on manager and always present in the operation, especially during busy periods.
- To implement flexible scheduling based on business patterns.
- To establish and strictly adhere to the par stocks for all operating equipment, supplies, and inventory items, and to ensure that the outlet is adequately equipped.
- To conduct monthly inventory checks on all operating equipment and supplies.
- To control the requisitioning, storage, and careful use of all operating equipment and supplies.
- To conduct daily pre-shift briefings to employees on preparation, service, and menu.
- To liaise with the Food & Beverage department on daily operations and quality control.
- To handle guest inquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow-up with guests.
- To be demanding and critical when it comes to operational standards.
- To always ensure and enforce the respect of the HACCP manual.
- To report immediately any HACCP-related issue to the Executive Sous Chef and Sous Chef.
Employment Type
Full Time
Department / Functional Area
Chefs / F&B / Housekeeping / Front Desk
Key Skills
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