You are passionate about food. You take the initiative to ensure quality food, service and ambiance to our guests. Through ownership, teamwork and kinship, you help to create memories for our guests.
The Sous Chef will be in a position of considerable responsibility and trust. He/she will be responsible for the daily running of the kitchen. Reporting directly to the Outlet Head & Executive Chef, the Sous Chef will assist the Outlet Chef to supervise a team of kitchen staff, to ensure standard quality of food and menu planning.
Key Responsibilities & Duties
- Responsible for hiring of kitchen staff, the induction, training, staff evaluation and welfare of all kitchen staff with the Outlet Manager.
- Ensure all kitchen personnel are in proper attire and well-groomed, and practice good hygiene habits.
- Responsible for menu planning for Set Lunch
- Upkeep and maintain recipe book.
- Oversee the daily running of the kitchen.
- Responsible and accountable for the operations and profitability of the restaurant kitchen.
- Monitor and control costs (e.g. food, packaging, labour and operation costs) of the kitchen.
- Responsible for planning of kitchen duty roster.
- Attend monthly Outlet Chef Meeting with Executive Chef.
- Ensure that the food standards and operations methods are strictly adhered to by kitchen staff.
- Responsible for all kitchen equipment and accessories belonging to the company, ensuring that they are safely kept, maintained and properly accounted for.
- Training of kitchen staff on the use of all the equipment in the kitchen ensuring safety, preventing damage and keeping in best working condition to prolong its use. Report on any irregularities and defects in equipment problems.
- Ensure that the production kitchen is in good housekeeping and sanitation condition and conforms to the food hygiene guidelines and requirements as stipulated by the Ministry of Environment.
- Oversee and monitor inventory levels and ensure optimum quantities are maintained and sufficient for daily sales and to agreed stock levels.
- Supervise periodic physical inventory. Performs stocktaking and reconciliation duties.
