1. Job Purpose
The Sous Chef is responsible for:
1.1 Updating the Executive Sous Chef about the daily kitchen activities and the kitchen team
1.2 Ensuring the preparation and presentation of food is in line with company standards and brand requirements
2. Principal Accountabilities
2.1 Assists the Executive Sous Chef and Executive Chef in the daily operation of the kitchen
2.2 Replaces the Executive Sous Chef during vacations and leaves and taking care of the kitchen’s overall activities
2.3 Observes compliance with the company’s policies and procedures, as well as governmental laws and regulations
2.4 Ensures accuracy and quality of received food products and other supplies as required for daily operations
2.5 Ensures submission of all relevant documents to Executive Sous Chef for immediate processing
2.6 Inspects products quality during and after preparation, and makes adjustments as required
2.7 Assists Executive Sous Chef in inspecting all food and products are consistently prepared and served
according to the restaurant’s recipes, portioning, cooking and serving standards
2.8 Meets customer requirements in terms of special requests and dietary needs
2.9 Collaborates with Executive Chef regarding special requirements, VIPs, functions, etc.
2.10 Ensures the proper appearance (condition of uniforms) and grooming of all kitchen staff
2.11 Monitors daily attendance of kitchen staff and arrange production planning smoothly
2.12 Constantly develop skills and knowledge
2.13 Performs other duties pertinent to this job as assigned.
3. Communication & Working Relationships
3.1 Communicates professionally with the Executive Sous Chef and Kitchen Management
3.2 Communicates report and kitchen operational issues on a daily basis with the Kitchen Management
3.3 Works closely with subordinates to ensure information transmission at all times
4. Knowledge, Skills, and Experience
4.1 Certified Culinary Arts Diploma
4.2 Minimum 2 years as Sous Chef / Junior Sous Chef in similar concepts
4.3 Good knowledge of different types of cuisines especially Japanese, Peruvian
4.4 Prior management experience in a similar kitchen environment
4.5 Fluent in English
4.6 Good knowledge of kitchen policies and procedures, their development and applications
4.7 Excellent knowledge of Food Safety, HACCP, Sanitation, and Personal Hygiene basics
4.8 Ability to maintain high quality control standards
4.9 Excellent interpersonal, communication and management skills
4.10 Strong planning and budgetary skills
4.11 High coaching skills are a must in order to maintain the positive and supportive role with the kitchen teams
4.12 Highly cooperative team spirit
4.13 Excellent leadership skills and the ability to lead by example in a multicultural environment
5. Physical Requirements of the job
The job of the Sous Chef may require:
5.1 Physical handling of products such as handling objects up to 25 kilograms
5.2 Moderate exposure to high temperature, dust, fumes, smoke, and loud noises
5.3 Long working hours, working during holidays, and covering different shifts (night shifts and weekends
5.4 Work environment involves potential exposure to hazards or physical risks, which requires following basic safety precautions
