SOUS CHEF

Responsible for upholding all standards and daily operations of the kitchen in conjunction with the Executive Chef. Assist with goal development and follow up, departmental initiatives and budget reviews.

DUTIES AND RESPONSIBILITIES:

• Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements
• Manage the kitchen inventory and ensuring supplies are fresh and of high quality
• Take charge of kitchen opening, closing and other side duties as directed by the Executive Chef
• Assist with the preparation and planning of meal designs.
• Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
• In conjunction with the F&B management team, assists in maintaining a high level of service in accordance with established standards.
• Customize menu plans that are unique to the demands and preferences of the customers as well as the company needs.
• Work with the Management Team to identify efficiencies through innovative working practices
• Analyse and understand consumer-purchasing habits to develop menu strategies for continued growth.
• Interact with customers to gauge feedback from time to time. Use feedback for improvement.
• Monitor the food production operations to ensure that the highest hygiene, safety and quality standards are met.
• Plan and direct food preparation and culinary activities. 
• Control the food cost by reviewing and approving all store requisitions and direct purchases and minimize wastage. 
• Develop and implement stock and food production control policies and procedures 
• Ensure compliance with licensing and food production regulations. 
• Ensure that the quality of food is consistently high and that hygiene standards are met.
• Manage and oversee all logistics of food production in all the business units to ensure a smooth running of the operations.
• Participate actively in the preparation of budgets and implementation of effective control of food cost. 
• Review staff levels to meet service, operational and financial objectives in collaboration with the Chef and Executive Chef.
• Set and monitor performance standards for staff. Provide regular feedback to encourage improvement.
• Assist the Chef by leading, supervising, coaching and motivating kitchen’s employees.
• Assist the Chef by leading, supervising, coaching and motivating kitchen’s employees.
• Set and monitor performance standards for staff. Provide regular feedback to encourage improvement.
• Review staff levels to meet service, operational and financial objectives in collaboration with the Chef and Executive Chef.
• Participate actively in the preparation of budgets and implementation of effective control of food cost.