Sous Chef

Job Description:

As a Sous Chef you will need to oversee and supervise kitchen staff. Assists with menu planning, inventory, and management of supplies. Ensures that food is top quality, and that kitchen is in good condition. Keeps stations clean and complies with food safety standards.

Responsibilities

1. Assist the Executive Chef in developing and testing recipes and techniques for food preparation and presentation, help to ensure consistent high quality and to minimize food costs: exercise portion control over all items served and assist in establishing menu selling prices.

2. Assist the Executive Chef in ensuring that standardized high-quality food is produced on a consistent basis.

3. Assist the Executive Chef in establishing controls to minimize food and supply wastage.

4. Assist the Executive Chef in preparing the necessary data for the budget in respective areas of responsibility, project annual food costs, take corrective action were necessary to help ensure that the Company’s financial goals are met.

5. Schedule and coordinate the work of all kitchen staff to ensure that food preparation is economically and technically correct.

6. Assist the Executive Chef in preparing the menus for special occasions, in line with the promotions of the Company.

7. Assist the Executive Chef in implementing training of kitchen staff to increase their knowledge about safety, sanitation, and accident prevention principles.

8. Ensure that high standards of sanitation and cleanliness are maintained in the kitchen areas always.

9. Ensure a high standard of personal appearance, including the wearing of the correct protective clothing as laid down in the codes of practice.

10. Cook or directly supervise the cooking of items that require skillful preparation.

11. Evaluate food products to ensure that quality standards are consistently attained.

12. Assist the Executive Chef in training programs for kitchen staff.

13. Assist the Executive Chef in the growth and development of kitchen staff.

14. Ensure a close professional working relationship with other staff members.

15. Carry out all team briefs as required.

16. Participate in monthly physical stock take of the Restaurant, including but not limited to plates and utensils.

17. Perform miscellaneous job-related duties as assigned.

Requirements

• At least 3 years(s) of working experience in a related field.

• Candidate with F&B related experience will be an advantage.

• Possess excellent analytical, organizational and communication skills.

• Possess servant leadership and problem-solving skills.

• Enthusiasm, resilience, and a strong team player

• Pleasant personality

• Good communication and interpersonal skills

• Knowledge of Spanish Cuisine and desserts