Sous Chef

Objective:

This role is responsible for supporting the Head Chef in preparing ingredients, cooking dishes, ensuring high standards of hygiene and cleanliness, and maintaining a well-organized kitchen environment. The Sous Chef will execute advanced cooking techniques, assist in kitchen management, and ensure that kitchen standards are maintained. This role serves as a steppingstone to becoming a Head Chef and is PIC in the absence of the Head Chef.

Duties:

• Assisting in Kitchen Operations:

  Support the Head Chef in day-to-day kitchen operations, including ingredient preparation, cooking, and plating dishes.

  Key Indicator: Efficient operation and timely meal preparation.

• Quality Assurance:

  Ensure all dishes are prepared according to recipes and standards, maintaining consistency and quality.

  Key Indicator: Consistent dish quality and positive guest feedback.

• Team Supervision:

  Oversee and guide kitchen staff, including Commis Chefs, to ensure smooth kitchen operations and adherence to standards.

  Key Indicator: High team efficiency and effective task delegation.

• Hygiene and Cleanliness:

  Ensure the kitchen is clean, organized, and compliant with hygiene and safety standards.

  Key Indicator: Regular hygiene audits and compliance with health regulations.

• Inventory Management:

  Assist in keeping track of inventory levels, minimize food waste by using ingredients efficiently, and report shortages or excesses to senior chefs.

  Key Indicator: Accurate inventory records and reduced food waste.

• Training and Development:

  Attend all training sessions carried out by the Training Department and demonstrate a willingness to learn new cooking techniques and methods.

  Key Indicator: Successful completion of training modules and practical application of new skills.

• Food Safety Compliance: Adhere to food safety and sanitation guidelines and report any concerns or faults immediately to the immediate supervisor.

• • Key Indicator: Zero incidents of food safety violations.

  • Guest Satisfaction:

    Ensure that all dishes meet the company's standards and the guests' expectations, addressing any concerns promptly and professionally.

    Key Indicator: High guest satisfaction scores and minimal complaints.

  • Menu Innovation:

    Assist the Head Chef in developing and implementing innovative and seasonal menus.

    Key Indicator: Successful introduction of new dishes and positive guest feedback.

Education Qualification:

• High School Diploma/ Certificate in Food/ Hospitality Diploma or equivalent qualification.
• Certificate courses (preferred but not mandatory).

Work Experience:

• Years of Experience: Overall 5+ years with 1 year of experience as Sous Chef in the food & beverages industry
• Area of Experience: Food & Beverages, Culinary experience.

Technical Skills (Role Specific):

• Leadership and communication skills
• Assisting with menu creation and understanding of costing
• Advanced culinary skills and creativity
• Understanding of food safety and sanitation regulations
• Strong organizational and time management skills