Roles & Responsibilities
We are currently seeking an ambitious, passionate, and dynamic Sous Chef to collaborate closely with our Executive Chef in the efficient management of day-to-day kitchen operations.
Your responsibilities will encompass supervising staff, contributing to menu development, guaranteeing the excellence and freshness of our culinary offerings, and meticulously overseeing inventory and ordering. Your commitment to upholding the quality and uniformity of our dishes will be a crucial in delivering an exceptional dining experience to our guests.
Benefits :
- 5 Days Work Week
- Monthly Sales Incentive $250 to $500
- Staff Meals Provided
- Birthday Benefits
Responsibilities :
Collaborate with the Executive Chef to develop menusFoster a strong working relationship between the front and back of the houseEnsure that all menu items are prepared and presented in accordance with established recipes and standardsMaintain accurate costing and documentation of all prepared and sold dishes in food and beverage operationsBe able to work closely with the Events team to coordinate and execute various eventsAssist in training new kitchen employees to meet restaurant and kitchen standardsExpand knowledge in ordering, menu planning, and cost management for assigned tasksMonitor food consistency, including compliance to recipes, portioning, cooking techniques, and waste reduction.Evaluate staffing levels to align with service, operational, and financial objectives.Establish and uphold performance standards for the kitchen staff.Gather feedback on food and service quality, and adeptly handle customer issues and concernsCommunicates well with members of staff in other areas of the business, including managers and front of house teamsRequirements :
At least 3 years of relevant experience in a professional kitchenKnowledge of applicable safety and sanitation proceduresKnowledge of food cost, inventory management and purchasingAbility to manage expenses, purchases, and requisitions within budget constraints.Proficiency in meeting deadlines and managing time effectivelyAvailability for on-call shifts, flexible hours, weekends, and holidaysAbility to work well under pressureAbility to work effectively as part of a teamAbility to supervise and train junior team membersGood interpersonal skills and ability to communicate effectively with customers, clients, and colleaguesGood time management and organisational skillsAttention to detailTell employers what skills you have
Recipes
Menu Development
Ingredients
Cooking
Work Well Under Pressure
Interpersonal Skills
Food Quality
Inventory
Cost Management
Purchasing
Sanitation
Inventory Management
Waste Reduction
Attention to Detail
Pressure
Time Management
