Sous Chef

Description

We are seeking a dedicated and experienced Sous Chef to manage and guide our culinary team, ensuring the seamless operation of the kitchen and maximizing the quality standards of our food offerings. As a key leader in the kitchen, you will play a vital role in planning, preparing, and implementing high-quality food and beverage products, while maintaining strict adherence to safety and hygiene protocols. This role requires a dynamic and creative individual with a strong culinary background, excellent organizational skills, and a passion for team collaboration and development.

Responsibilities and Duties

* Plan, prepare, and execute high-quality food and beverage items and setups across all relevant areas. * Work precisely according to recipes, established standards, and plating guidelines. * Maintain full compliance with all HACCP (Hazard Analysis Critical Control Points) procedures within the kitchen. * Utilize all kitchen equipment, tools, and machinery appropriately and safely. * Actively participate in quality improvement initiatives such as daily chef briefings and regular team meetings to continuously enhance culinary operations, meet objectives, and ensure effective communication. * Work at offsite events as required. * Assist with the regular inventory checks of kitchen supplies. * Maintain awareness of the establishment's occupancy, scheduled events, forecasts, and performance metrics. * Prepare menus as requested in a timely and efficient manner. * Contribute to the development of new dishes for food tastings and photoshoots. * Oversee and manage specific kitchen stations effectively. * Collaborate closely with the Stewarding department to maintain high levels of cleanliness and minimize loss or breakage of equipment. * Respond effectively and professionally to guest requests. * Demonstrate a willingness to learn and adapt to new procedures and changes. * Be open to and act upon constructive feedback. * Manage purchasing and control food production to minimize waste and maximize profitability. * Coordinate, organize, and participate in all aspects of kitchen production. * Oversee and maintain the highest standards of personal hygiene, uniform cleanliness, sanitation, and the tidiness of workstations and tools. * Be vigilant about the dangers of food contamination and ensure all refrigerated ingredients are checked and replaced as necessary. * Report any culinary-related issues to the Director of Culinary/Executive Chef and take appropriate action. * Stay updated on and implement changes to new recipes or work methods related to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef. * Work closely with the Executive Sous Chef to determine the necessary quantities of food items and ingredients for production, purchasing, or preparation. * Regularly inspect all departmental equipment to ensure it is in good working order, reporting any faults or problems to the Executive Sous Chef. * Prepare necessary work orders for the Engineering department as needed. * Ensure that recipes and costings are established and kept current. * Verify that the quality of food prepared by the team meets the required standards and make necessary adjustments. * Monitor overall food operations and ensure that food items are prepared correctly and on time. * Review all timesheets for accuracy of team members' work hours. * Understand, practice, and promote teamwork to achieve departmental missions, goals, and overall standards.

Qualifications and Requirements

* High School diploma or equivalent. * Minimum of 5 years of experience as a cook in a Chinese, Banquet, Main, or Pastry Kitchen within a high-standard hotel (4 or 5-star category) or reputable independent restaurant. * At least 3 years of experience as a Chef de Partie or equivalent role (1 year) within an internationally recognized hotel brand. * Possess a valid food hygiene certificate. * Comprehensive knowledge and proficiency in various cooking techniques and dry goods preparation. * A dynamic and creative individual with extensive and varied experience in culinary arts, menu design, and food promotions. * Ability to prioritize tasks and complete them efficiently within deadlines. * Knowledge of HACCP principles and procedures.

Working Condition

Salary

Basic Salary 4000