Job Responsibilities
- Prepares and ensures consistently excellent quality and standard of food. Tests cooked food and checks on its original appearance and freshness.
- The Sous Chef also assists to ensure the kitchen’s safety and hygiene standards are adhered to at all times, and that staff is obeying sanitation rules.
- Supervises and monitors the quality of all food prepared in the kitchen under the supervision of the Executive Sous Chef. Checks constantly for its taste, temperature and visual appearance. Makes sure that all dishes are of consistently good quality and that established portion sizes are adhered to.
- Ensures all food is consistently prepared and presented according to company standards
- Controls food costs by following proper storage procedures, standardized recipes, and waste control procedures.
- Assists Food Service Coordinator in maintaining the standard of cleanliness and organization in kitchens and food storage areas
- Aids in identifying and analysing ongoing training needs of staff throughout the year
- Assists and gives feedback on weekly/monthly menu changes
- Manages and reduces food wastes, based on thorough analysis.
- Performs other tasks as assigned by Executive Sous Chef and/or Immediate Supervisor
Job Requirements:
- At least 3 years’ experience in relevant field
- A self-starter and team player with excellent communication skills
- Committed to serving food of the highest quality
- Willing to work shifts and on weekends and public holidays
- Well-versed knowledge and good understanding of hygiene, health and safety practices
- Have a strong working knowledge in various cuisines
- Possess WSQ Food Safety Level 1 Certification
Please note that our establishments serve pork.
