Sous Chef - Western Cuisine

Description

Seeking an experienced and qualified Sous Chef specializing in Western cuisine to lead menu development, kitchen operations, and staff supervision while ensuring top standards in food quality, hygiene, and cost control. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

- Plan, improvise, and develop menus to meet changing client needs and explore new business opportunities - Establish nutritious recipes and perform recipe costing - Plan and manage labor cost to achieve profitability and productivity targets - Maintain kitchen and surrounding areas to meet company standards and health regulations - Monitor inventory, order supplies, and audit stock to ensure readiness for operations - Assist and direct kitchen staff in food preparation, plating, and delivery - Prepare meals and support daily prep work as needed - Maintain a positive and professional working environment with coworkers and clients - Plan and direct culinary activities while ensuring quality standards are met - Address operational issues and customer complaints effectively - Uphold safety and hygiene as core departmental priorities - Ensure compliance with all SOPs, policies, and service standards - Respond to audits and drive continual improvement initiatives

Qualifications and Requirements

- Formal qualification in Western culinary arts - Minimum 5 years of relevant experience in Western cuisine - Strong leadership and management skills with the ability to coach and guide team members - Excellent time management and multitasking ability - Experience working in multicultural kitchen environments - Proficiency in PC applications and inventory systems