Senior Sous Chef

1) Job Purpose

• Oversees the kitchens and the staff therein.
• Organizes and supervises all functions and food quality.
• Responsible for the smooth day-to-day operations of the kitchens.

2) Job Duties in Detail

1. To plan menu, daily specials, food preparations, etc.
2. To ensure the smooth preparation of all food items to club's standard, ensuring quality consistency and maximum food cost efficiency throughout.
3. Prepares all food requisition to ensure sufficient but not excessive supply for approval.
4. Checks daily cooking, preparation and presentation of food.
5. Checks the quality of food being received from the direct markets.
6. Supervises and directs the proper storage of al food received in the kitchen.
7. Prepares time schedules and annual leave rosters for approval by the Executive Chef.
8. Trains, guides and evaluates the performance of kitchen personnel.
9. Controls cost by maintaining adequate inventory of food, utilizing food surplus, portion control.
10. Writes recipe cards and prepares dishes for photography.
11. Ensures that all machines, furniture, equipment, utensils and refrigeration are clean and in safe and good working conditions at all times to prevent unnecessary accidents.
12. To ensure and maintain high standard of food hygiene and cleanliness in the kitchen.
13. Organizes regular staff meeting.
14. Performs duties common to all supervisors and other duties as may be assigned.
15. Planning, organizing and controlling the activities of all the kitchens in the Club, catering to the requirements of all the F&B outlets covering functions, banquets and other events.
16. Enhancing and controlling the quality of food to a high degree of culinary excellence, handling complaints and other feedback from members, etc and instituting corrective action where required.
17. Liaising with the Executive Chef in the control and requisition of food products to ensure a high standard of quality and efficient usage of materials by the kitchen staff.
18. Monitoring and maintaining a high standard of food hygiene and cleanliness in the kitchens.
19. Regular review of staffing requirements, review of duty rosters to ensure proper deployment of staff at the kitchens to achieve maximum efficiency and fair allocation of duties.
20. Providing guidance, supervision and training to kitchen staff to improve their culinary skills, cleanliness, personal hygiene, and ensuring compliance with statutory requirements.
21. Provides input for the preparation of the annual budget and providing creative ideas for revenue-earning activities to increase turnover at the outlets or through special F&B events to achieve or surpass the budgeted results.
22. Controls wastage and portion size to ensure budgeted cost of sales is achieved or surpassed.
23. To perform any other duties or projects that may be assigned by the Executive Chef or any person(s) designated by Management.
24. Production and updating of a log containing photographs representation and menu content of all dishes served.