Sous Chef

Description

We are on the lookout for a dedicated and experienced Sous Chef who shares a genuine passion for hospitality and culinary excellence. This role calls for someone who thrives in a fast-paced kitchen environment and is committed to delivering exceptional food while supporting sustainability and operational efficiency. As a Sous Chef, you'll be instrumental in maintaining culinary standards, training kitchen staff, and ensuring that guests enjoy a consistently delightful dining experience.

Responsibilities and Duties

*Monitor kitchen performance to align with financial goals and continuously seek ways to optimize costs and boost profitability. *Ensure all menu items are prepared according to standard recipes with strict portion control and minimal waste. *Maintain high food hygiene and safety standards, ensuring all processes follow the establishment’s guidelines. *Manage inventory levels to ensure adequate supplies are available based on occupancy and upcoming events. *Coordinate and follow up on maintenance issues in kitchen areas to ensure equipment is operating efficiently. *Oversee buffet and display setups, making sure they are prepared on time and meet visual and service expectations. *Collaborate with the culinary team to develop and update menus that align with customer preferences and seasonal trends. *Understand target market needs and ensure food offerings reflect those expectations. *Maintain accurate documentation and submit reports in line with internal procedures and deadlines. *Play a key role in staff development by conducting training programs and performance coaching. *Foster a productive and disciplined work environment by delegating tasks fairly and supporting team morale. *Conduct regular inspections of kitchen operations, checking for compliance, cleanliness, and food quality. *Uphold premium standards of food presentation and taste, ensuring every dish meets guest satisfaction. *Evaluate and approve food deliveries, ensuring items meet required quality standards and are stored correctly. *Keep up with industry trends and explore new ingredients or culinary innovations that enhance the menu. *Support the overall budgeting goals of the kitchen and help manage operational expenses effectively. *Handle other duties as assigned by senior culinary leadership.

Qualifications and Requirements

*Minimum of 2 years of hands-on experience as a Sous Chef, preferably within a hotel or high-volume culinary setting. *Strong leadership and organizational skills with a focus on quality, teamwork, and service excellence. *Solid understanding of food safety protocols and kitchen best practices. *Ability to work collaboratively in a multicultural team and adapt to evolving kitchen demands. *Passionate about food, with an eye for detail and a desire to innovate and improve.

Working Condition

Salary

Basic Salary 3500