Sous Chef

SOUS CHEF

JOB DESCRIPTION

• Leads kitchen team in chef's absence

• Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating

• Oversees and organizes kitchen stock and ingredients

• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance

• Keeps cooking stations stocked, especially before and during prime operation hours

• Hires and trains new kitchen employees to restaurant and kitchen standards

• Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns

• Supervises all food preparation and presentation to ensure quality and restaurant standards

• Works with head chef to maintain kitchen organization, staff ability, and training opportunities

• Verifies that food storage units all meet standards and are consistently well-managed

• Assists head chef with menu creation

• Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing

• Has to do Admin works

QUALIFICATION

• Bachelor's degree in Culinary Arts

• 2-4 years experience in a De Luxe Hotel/Resort

• Ability to manage a Kitchen in the absence of Executive Chef

• Budgeting skills

• Ability to handle multiple task at once

• Deep knowledge of the food industry and trends

• Time Management skills