Sous Chef - Western Cuisine

Job Description

Plan, improvise and develop menus to meet the changing needs of the clients or new business opportunities

Establish Nutritious and recipe costing

Plan and manage Labor Cost to achieve profitability / justification with productivity output

Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations

Monitoring inventory and purchasing supplies and food from approved vendors

Audits on par stock on all areas to make sure that all required supplies are ordered and stocked in advance of need

Assisting and directing kitchen staff in meal preparation, creation, plating and delivery

Preparing meals and completing prep support as needed

Maintain a positive and professional approach with coworkers and customers

Plan and direct food preparation and culinary activities while ensuring food meets quality standards

Rectify arising problems or complaints

Drive and place safety and hygiene as key competency within the department

Establish and ensure full compliance to operating controls, SOP’s, policies, procedures and service standards.

Ensures the objectives and goals of the facility work together to achieve company positioning and success.

Respond to audits to ensure continual improvement is achieved.

Job Requirements

Formal qualifications as a western chef with minimum 5 years of relevant work experiences

Strong management skill and ability to manage a team towards the accomplishment of goals

Comfortable to provide coaching, advice and assistance when required

Strong time management skills and ability to manage multiple tasks at once

Comfortable to work rotating shifts and weekends/public holidays

Experience in working with a multicultural team

Knowledge of PC applications