Sous Chef (All Day Dining)

Responsibilities

• Conducts daily shift briefings to kitchen colleagues in absence of Executive Chef.
• Ensures storeroom requisitions are accurate to minimize repeat visits.
• Ensures all kitchen colleagues are aware of standards & expectations.
• Ensures all grooming, spot check and temperature control sheets are filled as required.
• Maintains cleanliness and proper rotation of product in all chillers.
• Minimizes wastage/ spoilage.
• Maintains consistent on the job training sessions for culinary colleagues.
• Liaises daily with Outlet Chefs to keep open lines of communication & guest feedback.
• Strives to maintain & improve all food preparations & presentations.
• Communicate food consistency & quality to the team members in the assigned section.
• Daily checks of all mis en place to ensure freshness & quality standards.
• Assigns and follow – up tasks as dictated by business volume.
• Supervises and coordinates the work of cooks in other kitchens.
• Ensures that the food preparation and presentation is economical and technically correct.
• Inspects personally all incoming food products for quality, quantity and cost effectiveness. Plans and implements all menus according to master plan.
• Supplies and maintains an acceptable turnover and plans production according to business forecast.
• Analyses daily food sales, butcher reconciliation, food costs and other expenses.
• Sets-up and implements training program for all team members in Kitchen and promotes talent development within the team.
• Suggests profit, service, production, sales improvement ideas.
• Maintains a clean and hygienic kitchen, heavy equipment, utensils coordinating his efforts with the Chief Steward.
• Inspects all regular kitchens and store refrigerator and suggests storage
• Ensures compliance of procedure in order to avoid spoilage and achieving targeted turnover of food products.
• Responsible to produce accurate inter-kitchen transfers
• Prepares all standard recipes and uses meat charts.
• Ensures that all items issued from the kitchen have a corresponding captain order, that the kitchen gets the adequate credit for issued goods.
• Performs other duties assigned by the Executive Chef.

Requirements

• At least 7 years' experience with 2 years' experience in similar capacity
• Must possess valid WSQ Food Safety Level 1 certification
• Have knowledge in HACCP certification
• Strong customer service focus
• High level of flexibility and adaptability
• Strong team player and leader
• Able to work in fast pace environment and under pressure