SCOPE OF POSITION:
A Sous Chef, or Second Chef, is responsible for providing supportive leadership to kitchen staff throughout food service. Duties include assisting the Head Chef in monitoring kitchen activities, expediting orders to ensure quality taste or presentation, and taking on additional responsibilities in the Head Chef’s absence to ensure that kitchen staff has proper direction.
Your duties will include recruiting new employees, responding to customer issues, and developing new menu options. You should have excellent communication skills with in-depth knowledge of several cooking methods, ingredients, equipment, and processes.
DUTIES AND RESPONSIBILITIES:
The following are examples only and are not intended to be all inclusive or restrictive; other duties may be assigned as necessary.
- Develop new menu options based on seasonal changes and customer demand.
- Assist with the preparation and planning of meal designs.
- Ensure that kitchen activities operate in a timely manner.
- Resolve customer problems and concerns personally.
- Monitor and record inventory, and if necessary, order new supplies.
- Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
- Recruit and train new kitchen employees to meet restaurant and kitchen standards.
- Create schedules for kitchen employees and evaluate their performance.
- Adhere to and implement sanitation regulations and safety regulations.
- Solves problems that arise and seizes control of issues in the kitchen.
- Manage the kitchen team in the executive chef's absence.
- To carry out any other reasonable duties and responsibilities as assigned.
Job Perks
- Staff meal allowances provided
- Outpatient and Dental reimbursements
- Statutory leave entitlement
- Staff Dining privileges
- Company reward scheme
Please click on APPLY button or send your resume directly to [email protected] with your availability date and expected salary.
