Sous Chef

Description

We are seeking a meticulous and experienced individual to oversee our food operations and ensure consistently high standards in food preparation and cost efficiency. This role involves monitoring the kitchen team, maintaining food quality, managing inventory, and upholding strict hygiene practices. The ideal candidate will also contribute to menu development, staff training, and fostering a positive and productive work environment. This position requires a proactive individual with a strong understanding of kitchen management and a commitment to guest satisfaction. .

Responsibilities and Duties

* Supervise overall food preparation processes, ensuring timely and accurate execution. * Manage and control food costs effectively to maximize profitability and guest satisfaction. * Regularly inspect the quality of food prepared by the team and implement necessary adjustments. * Monitor food quality and quantities to ensure efficient use of ingredients. * Assist in the daily procurement and receipt of goods, verifying the quality of supplier deliveries. * Adhere to all Food & Beverage safety and hygiene regulations, ensuring proper storage procedures. * Oversee the cleanliness, hygiene, and upkeep of the kitchen, taking proactive steps to maintain exceptional standards. * Develop monthly staff schedules to ensure efficient operations and productivity. * Collaborate with the Executive Chef to create new menu items and seasonal or daily specials. * Manage staff training programs, ensuring all team members are proficient in their roles before assuming responsibilities. * Observe and evaluate staff performance across all job functions, ensuring adherence to established standards and providing direct coaching as needed. * Participate in monthly management meetings, conduct daily team briefings, and relay feedback in the absence of senior chefs to promote high staff morale.

Qualifications and Requirements

* Proven experience in overseeing food operations and ensuring efficient kitchen workflows. * Strong understanding of food cost management and strategies for maximizing profitability. * Keen eye for detail and a commitment to maintaining high food quality standards. * Knowledge of inventory control and efficient ingredient utilization. * Experience with the purchasing and receiving of goods from suppliers. * Thorough understanding of Food & Beverage safety and hygiene policies and procedures. * Ability to maintain a clean and organized kitchen environment. * Experience in planning staff schedules to optimize operational efficiency. * Ability to contribute creatively to menu development. * Experience in training and mentoring kitchen staff. * Strong observational and coaching skills to improve staff performance. * Ability to communicate effectively with both kitchen staff and management

Working Condition

Salary

Basic Salary 3000