Sous Chef

Roles & Responsibilities

• Be a direct link between the Corporate Executive Chef / Chef De Cuisine and the various outlets to implement standards across outlets.
• Ensure all standards, policies, and expectations are communicated to the outlets and executed as per standards.
• Ensure equipment and sanitation standards are always met, supplies and inventories are readily available, expectations are communicated, recipes are current.
• Conduct training on a monthly basis.
• Rotate and work at different outlets based on business demands. The rotations are at the discretion of the Corporate Executive Chef / Chef De Cuisine
• Be constantly involved in all phases of the daily operation at the outlets
• Responsible for proper efficiency and profitable functioning of the assigned outlets and to ensure expenses/purchases are within budget limits
• Attend weekly meetings with Corporate Executive Chef /Chef De Cuisine to discuss future plans & review ongoing action plans
• Guide and lead new employees through their career in the outlets
• Adheres to rules and regulations set by the Management
• Monitor staff schedules, transfers, overtime, annual and statutory holiday.
• Conduct staff appraisals.

Minimum Qualifications/Experience: Minimum Diploma qualification. Minimum 8-year experience in Food & Beverage service. Oral and written of English required Basic knowledge in Microsoft office. Pleasant with dynamic personality. Have an absolute 'can do' attitude.