Sous Chef

Description

We are seeking a proactive and detail-oriented individual to support our chef and kitchen operations, ensuring efficient preparation across all culinary activities. This role involves assisting with procurement processes, recipe costing, and overseeing food production to maintain the highest quality standards from initial preparation to final presentation. The ideal candidate will be committed to upholding strict hygiene policies, maintaining a clean work environment, and providing guidance to junior kitchen staff. Strong organizational skills, a focus on minimizing waste, and the ability to work flexibly are essential for this position.

Responsibilities and Duties

* Support the chef and overall kitchen functions to ensure smooth and effective preparation for all culinary tasks. * Assist in managing and processing all purchase requests, market order lists, and recipe cost calculations. * Aid in food production from the initial stages through to service, maintaining control over each step to guarantee superior food quality. * Adhere to all standards concerning food presentation, production methods, and portion control guidelines. * Strictly comply with and enforce all food hygiene regulations and policies. * Maintain exceptional cleanliness and sanitation standards in all kitchen and food preparation areas. * Provide accurate recipes and appropriate training to junior kitchen staff and cooks to ensure consistent food product delivery. * Estimate food consumption to effectively plan purchases and requisitions of raw materials, minimizing waste and spoilage to align with budget targets. * Develop efficient daily task lists and train cooks to prepare mise en place with a strong sense of prioritization and time management. * Demonstrate flexibility and willingness to take on additional duties and responsibilities outside the regular daily routine, but within the general scope of the role. * Maintain high personal grooming standards and ensure subordinates do the same, fostering positive customer relations at all times.

Qualifications and Requirements

* Possession of a certification in Culinary Arts. * A minimum of three years of experience working within a hotel kitchen environment. * Relevant experience and a solid understanding of food costing principles. * Ability to work flexible hours, including shifts, weekends, and public holidays as needed.

Working Condition

Salary

Basic Salary 3500