As a Sous Chef, you will be an integral part of our culinary team, assisting the Head Chef in the preparation and execution of high-quality dishes. Your role involves supervising kitchen staff, ensuring efficient operations, and maintaining the highest standards of food quality and safety.
Key Responsibilities:
Kitchen Management: Collaborate with the Head Chef to plan and execute menus and daily specials.
Supervise kitchen staff in the preparation, cooking, and presentation of dishes.
Assist in the development and standardization of recipes.
Food Preparation: Ensure all ingredients are prepared, stored, and used in compliance with food safety and quality standards.
Participate in food preparation activities, including cooking, baking, and plating.
Monitor portion sizes and overall presentation to maintain consistency.
Quality Control: Conduct regular quality checks to maintain high food standards.
Taste dishes and adjust seasoning, flavor, and texture as necessary.
Verify that all dishes leaving the kitchen meet the established criteria.
Staff Training: Train and mentor kitchen staff in culinary techniques and safety procedures.
Maintain a positive and collaborative work environment, encouraging teamwork and development.
Inventory and Ordering: Assist in managing inventory levels to ensure fresh and adequate supplies.
Provide input on ingredient procurement, including suggesting suppliers and evaluating product quality.
Hygiene and Safety: Ensure kitchen staff adhere to sanitation and safety regulations.
Maintain cleanliness and organization in all areas of the kitchen.
Menu Development: Contribute creative ideas and innovative approaches to menu development.
Collaborate with the Head Chef to adapt and evolve the menu based on seasonal ingredients and customer preferences.
Qualifications:
Proven experience as a Sous Chef or similar role in a fine dining or upscale restaurant.
Culinary degree or formal culinary training preferred.
Strong knowledge of various cooking techniques and cuisines.
Proficiency in menu planning, costing, and portion control.
Excellent leadership and communication skills.
Ability to work well under pressure in a fast-paced kitchen environment.
Knowledge of food safety and sanitation regulations.
Creativity and a passion for culinary arts.
Job Type: Full-time
Pay: From Php12,740.00 per month
Benefits:
Company Christmas gift
Company events
Employee discount
Life insurance
Promotion to permanent employee
Staff meals provided
Schedule:
Shift system
Supplemental Pay:
13th month salary
Commission pay
Performance bonus
Tips
Ability to commute/relocate:
Dagupan City, Pangasinan: Reliably commute or planning to relocate before starting work (Required)
Education:
Bachelor's (Preferred)
Experience:
Chef: 1 year (Required)
