Sous Chef

Description

We are seeking a dedicated individual to support the chef and the overall kitchen operations, ensuring efficient preparation across all culinary functions. This role involves assisting in purchase management, cost control, and overseeing food production from initial stages to final presentation. The ideal candidate will be meticulous in maintaining food quality, adhering to hygiene standards, and contributing to a clean and organized kitchen environment. This position also includes training junior staff and managing resources effectively.

Responsibilities and Duties

* Support the chef and kitchen team to ensure smooth and efficient preparation for all kitchen tasks. * Assist in the management of purchase requests, market order lists, and recipe costing. * Participate in food production from the beginning to the plating stage, maintaining control over each step to guarantee top-tier food quality. * Follow all guidelines for food presentation, production methods, and portion control. * Strictly adhere to and enforce all food hygiene regulations. * Maintain a superior level of cleanliness and sanitation in all kitchen work zones and surrounding areas. * Provide clear recipes and appropriate training to junior kitchen personnel, enabling them to consistently produce quality food. * Estimate food requirements to plan purchases and order raw materials, aiming to minimize waste and spoilage to stay within budget. * Create effective daily task lists and train cooks to prepare ingredients efficiently, emphasizing prioritization and time management. * Demonstrate flexibility by undertaking additional tasks and responsibilities outside the regular daily routine but within the scope of the role. * Maintain high personal grooming standards and ensure subordinates do the same, promoting positive interactions with customers at all times.

Qualifications and Requirements

* Possession of a Culinary Certificate. * Three years of work experience within a hotel setting. * Relevant experience and understanding of food costing principles. * Ability to work varied shifts, including weekends and public holidays.

Working Condition

Salary

Basic Salary 3500