Sous Chef

SOUS CHEF

 

Leads kitchen team in chef's absence

Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating

Oversees and organizes kitchen stock and ingredients

Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance

Keeps cooking stations stocked, especially before and during prime operation hours

Hires and trains new kitchen employees to restaurant and kitchen standards

Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns

Supervises all food preparation and

presentation to ensure quality and restaurant standardsWorks with head chef to maintain kitchen organization, staff ability, and training opportunities

Verifies that food storage units all meet standards and are consistently well-managed

Assists head chef with menu creation

Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing

Has to do Admin works

QUALIFICATION

Bachelor's degree in Culinary Arts

2-4 years experience in a De Luxe Hotel/Resort

Ability to manage a Kitchen in the absence of Executive Chef

Budgeting skills

Ability to handle multiple task at once

Deep knowledge of the food industry and trends

Time Management skills