Sous Chef

Responsabilities:

Together with whole kitchen team, the ultimate goal is ensuring that quality culinary dishes are being served, ensuring high level and contentment.
• Report on a weekly base to restaurant general manager
• Control and direct the food preparation process and any other relative activities
• Assist in constructing typical dishes ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the Customer
• Plan orders of equipment and ingredients according to identified shortages
• Oversees and organises kitchen stock and ingredients, provide inventory report
• Ensures and a first-in, first-out food rotation system and verifies all food products are properly dated na organised for quality assurance
• Remedy any problems or defects, arrange for repairs when necessary
• Assists on hiring and firing, provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
• Oversees the work of subordinates, estimate staff's workload
• Maintain records of attendance
• Comply with nutrition and sanitation regulation and safety standards
• Ensure your kitchen is always clean, safe+welcoming for the benefit of your team+guests
• Create an environment where your team understands how importante they are to our guest experience
• Record daily HACCP reports
• Organise and adjust weekly staff schedules to the restaurant needs

As a Sous Chef he/she will be the second in command, controlling and organising the restaurante kitchen and other food related units within the concept.

Knowledge and experience:

• Proven experience as head chef, minimum 2 year in a high volume restaurant
• Ability in dividing responsibilities and monitoring progress
• Up-to-date with culinary trends and optimised kitchen processes
• Credentials in health and safety training
• Knowledge and control of food, and labor cost reports
• Ability to spot, prevent and solve problems efficiently
• Are aware of local labor and social regulations

Key Competencies:

• Commercially aware leader who ensures your team delivers exceptional food quality through each and every dish served
• Be hands-on, have a professional and positive attitude
• Passionate about food & people, you care about your guests and your team, creating a positive place to be
• Proactive in developing your people, through coaching and developing, you lead the back of house team to be the best they can
• Must have clear verbal and literary communication skills in english and in local language
• Good listener to apply your staffs suggestions and needs in order to improve efficiently in operations
• Delegate and divide orders over the different kitchen departments to have all the dishes ready at the same time
• Following up any change in buying prices, report and negotiate with suppliers

Want to be part of our team? Send your CV with your address, date of birth and photo. Stay tuned for the check-in call.