Sous Che

Description

We are seeking a dedicated and skilled culinary professional to support our Head Chef in overseeing the entire food operation. In this crucial role, you will be responsible for ensuring the timely and accurate preparation of all dishes, maintaining optimal food costs, and upholding the highest standards of food quality and hygiene. You will also play a key role in team leadership, training, and contributing to menu development.

Responsibilities and Duties

* Oversee the overall food preparation process, ensuring all dishes are prepared correctly and efficiently. * Manage and control food costs effectively to maximize profitability while ensuring guest satisfaction. * Regularly inspect the quality of food prepared by the team, making necessary adjustments to meet our standards. * Monitor food quality and quantity to ensure the most economical use of ingredients and minimize waste. * Assist with the daily purchasing and receiving of goods, verifying the quality of deliveries from suppliers. * Adhere to all Food & Beverage Safety and Hygiene policies and procedures, ensuring proper food storage methods are followed. * Supervise the cleanliness, hygiene, and maintenance of the kitchen, taking proactive steps to maintain the highest standards. * Develop monthly staff schedules to ensure smooth operations and optimal productivity. * Collaborate with the Executive Chef to create innovative new menu items and seasonal or daily specials. * Manage training programs for kitchen staff, ensuring everyone is proficient in their roles before taking responsibility for specific areas. * Monitor staff performance across all job functions, ensuring adherence to restaurant standards and providing direct coaching as needed. * Attend monthly management meetings and conduct daily briefings, relaying feedback in the absence of the Executive and Head Chef to ensure high staff morale.

Qualifications and Requirements

* Proven experience in a supervisory culinary role, demonstrating a strong understanding of kitchen operations. * Solid understanding of food cost management principles and the ability to optimize profitability. * A keen eye for detail and a commitment to maintaining high standards of food quality and consistency. * Knowledge of inventory management and the ability to assist with purchasing and receiving. * Thorough understanding of and adherence to Food & Beverage Safety and Hygiene regulations. * Strong leadership and training skills with the ability to motivate and develop a culinary team. * Excellent organizational and time-management skills to manage schedules and workflow effectively. * Creativity and a passion for culinary innovation, with the ability to contribute to menu development. * Good communication and interpersonal skills to interact effectively with staff and management. * A proactive and problem-solving approach to ensure smooth kitchen operations.

Working Condition

Salary

Basic Salary 3500