Assistant Sous Chef

Description

A seasoned and versatile culinary professional is needed to support the Sous Chef in managing kitchen operations, ensuring high-quality food production, and leading a team of associates. This role focuses on maintaining standards, training staff, and contributing to a positive and efficient kitchen environment. The ideal candidate will have a strong culinary background and a passion for developing team members.

Responsibilities and Duties

* Assist the Sous Chef in scheduling shifts, considering forecasted business needs. * Assign duties, train, and coach associates according to local SOPs. * Conduct quality checks on ingredients and dishes to ensure guest satisfaction. * Ensure adherence to preset standards, portion sizes, and recipes. * Oversee the preparation of banquet and buffet dishes. * Perform regular stock checks and report shortages to supervisors and Purchasing Department. * Prepare requisitions for the storeroom and daily kitchen orders. * Conduct research and develop new menu items under the Sous Chef's supervision. * Stay updated on food and beverage industry trends. * Attend meetings and briefings, and perform assigned tasks. * Liaise with Stewarding and Housekeeping for cleanliness and sanitation. * Instruct and coach associates on food safety and hygiene. * Check time cards and ensure accurate timekeeping. * Liaise with the Chief Engineer for equipment repairs and maintenance. * Minimize food waste and control production for maximum efficiency. * Ensure mise-en-place is ready for all outlets, menus, buffets, and special events. * Supervise all aspects of operations and meet deadlines. * Apply disciplinary standards and use motivational techniques. * Conduct on-the-job training and specialized training. * Attend Chef's briefings in the Sous Chef's absence. * Assist other departments with manpower management as needed. * Maintain professionalism towards all associates.

Qualifications and Requirements

* Minimum of six years of experience in a professional kitchen, preferably in the hotel industry. * Diploma or certification in Culinary Arts is preferred. * Strong communication and teamwork skills. * Ability to work under pressure in a fast-paced environment. * Willingness to learn and be teachable. * Responsible and hardworking. * Pleasant and outgoing personality.

Working Condition

Salary

Basic Salary 3600