Sous Chef

Description

We are seeking a seasoned culinary professional to serve as a pivotal bridge between our executive culinary leadership and our various dining locations. This role demands an individual who can champion and implement culinary standards, ensuring consistency and excellence across all outlets. The ideal candidate will be a strong communicator, a skilled trainer, and a proactive leader.

Responsibilities and Duties

* Act as the primary liaison between executive culinary leadership and individual dining locations, ensuring consistent application of standards. * Clearly communicate and enforce all established standards, policies, and expectations to outlet teams. * Guarantee that equipment and sanitation protocols are always adhered to, that supplies are readily available, and that recipes are up-to-date. * Conduct regular monthly training sessions for kitchen staff. * Rotate and work across different dining locations as needed, based on operational demands and at the discretion of executive culinary leadership. * Maintain active involvement in all aspects of daily operations at assigned outlets. * Oversee the efficient and profitable operation of assigned outlets, ensuring adherence to budget constraints. * Participate in weekly meetings with executive culinary leadership to discuss future strategies and review current action plans. * Mentor and guide new employees, supporting their professional development within the outlets. * Comply with all rules and regulations established by management. * Monitor staff scheduling, transfers, overtime, and leave requests. * Conduct regular employee performance evaluations.

Qualifications and Requirements

* Diploma or equivalent qualification. * A minimum of eight years of experience within the food and beverage industry. * Proficiency in both spoken and written English. * Basic competency in Microsoft Office applications. * An approachable and dynamic personality. * A strong "can-do" mindset.

Working Condition

Salary

Basic Salary 4100