Sous Chef

Description

We're looking for a passionate and skilled culinary leader to serve as a key support to our lead chef, embodying the spirit and flavor of our restaurant. This role demands a professional who can effectively oversee kitchen operations, ensuring top-tier food quality and exceptional guest satisfaction. You'll be instrumental in driving revenue, managing budgets, and cultivating a high-performing culinary team.

Responsibilities and Duties

* Maintain consistently high standards for food quality and presentation, ensuring every dish exceeds guest expectations. * Supervise and monitor kitchen processes, including yield testing, product identification, and proper rotation and labeling. * Collaborate with receiving and storage teams to verify the quality and specifications of incoming goods. * Regularly assess the freshness, presentation, and temperature of all dishes served. * Control food portioning, serving, and requisitioning to minimize waste and optimize costs. * Update menu recipe costs and contribute to menu planning and promotional activities. * Ensure strict adherence to personal hygiene and kitchen sanitation standards, following all relevant regulations. * Enforce the highest standards of cleanliness and hygiene throughout the kitchen. * Maintain proper storage for all equipment and perishable items, ensuring freshness and preventing spoilage. * Prevent the use of contaminated or spoiled ingredients, and ensure staff adhere to health guidelines. * Serve as a mentor and role model for the culinary team. * Supervise team performance, offering fair and approachable guidance. * Assign specific duties, provide clear instructions, and communicate effectively with the lead chef. * Coordinate with other departments to ensure seamless kitchen operations and timely service. * Ensure punctuality and address any disciplinary issues according to established policies. * Coordinate outlet functions with the lead chef and event teams to maximize efficiency. * Facilitate clear communication within the kitchen and across departments. * Evaluate team performance and provide recommendations for promotions or development. * Collaborate with talent acquisition to recruit and onboard new team members. * Attend departmental meetings and communicate key information to the team. * Conduct daily team briefings and ensure all deadlines are met. * Streamline training programs and coordinate learning opportunities for the team. * Conduct regular training sessions to enhance team skills and introduce new menu items. * Provide thorough onboarding for new hires. * Ensure team members are knowledgeable about hotel policies, safety procedures, and hygiene standards. * Cultivate guest loyalty and build strong relationships with regular patrons. * Continuously improve product quality, presentation, and service based on guest feedback. * Build a loyal customer base by exceeding guest expectations and engaging with them during their dining experience. * Support the hotel's corporate social responsibility and sustainability initiatives. * Perform any other duties as assigned by management.

Qualifications and Requirements

* A professional culinary certificate or equivalent. * Minimum of four years of experience in a similar role within a high-quality food and beverage environment. * Proficiency in written and spoken English, plus knowledge of an additional language. * Prior experience working in Asian culinary environments is preferred. * Comfortable with potential media exposure. * Pre-opening experience is a plus. * Detailed knowledge of South East Asian cuisine. * Strong interpersonal and communication skills. * A team-oriented and service-focused approach. * Attention to detail and a passion for culinary innovation. * Ability to thrive in a culturally diverse environment. * Excellent presentation and influencing abilities. * Flexibility and adaptability to change. * Ability to work independently and take initiative. * Self-motivation and a proactive attitude. * Strong leadership skills and a commitment to continuous improvement. * Sophistication, charisma, and professional etiquette. * Ability to build strong relationships with both internal and external stakeholders. * Deep culinary knowledge, and the ability to educate others about the cuisine.

Working Condition

Salary

Basic Salary 5300