Sous Chef

• Support Head Chef to ensure BOH is run to the specified service levels and KPIs through regular monitoring of operational performance with their Brigade and other departments.
• Develop, mentor and manage the CDP and the BOH team. Ensure to conduct their training, development, motivation, and evaluation.
• Assist in implementation of specials and menu changes according to agreed recipes and standards.
• The Sous Chef is encouraged to be part of the menu and specials recipe development/testing in both practical and creative aspects.
• Work closely with the CDP’s and the procurement department to ensure that the BOH is fully stocked of all items and maintaining required par level stock as well as seasonal / special event variances.
• Understand and assist Head Chef in the day-to-day operational cost’s management of the BOH, working towards company targets for the stores.
• Ensure all reports are sent and completed on time to management and reviewed with the Head Chef, and their particular team.
• Regular inspection of outlet and relevant equipment to ensure adherence of all government and regulatory requirements in food safety, hygiene and equipment maintenance.
• Resourcing and carry out trials and interviews for potential candidates. Manage resources including attendance, overtime and staff welfare.
• Work closely with other departments to promote good teamwork and efficient operations

Job Types: Full-time, Permanent

Application Question(s):

• Can you join immediately?

Experience:

• Sous Chef: 2 years (Preferred)