SOUS CHEF

Job Role:

• To lead and manage the kitchen team to ensure smooth operations of the kitchen.
• To work with kitchen team to control and monitor food costing in order to achieve targeted performance.
• To ensure and maintain the standard of food presentation, quality and food safety requirements.
• To ensure overall cleanliness of the kitchen area, all crockery and equipment.
• To maintain food safety standard at all times.
• To standardize production menus to ensure consistent quality of food is served to the guest at all time.
• Resourcefully solve any issue that arise and seize control of any problematic situation.
• Order supplies to stock inventory appropriately.
• Comply with and enforce sanitation regulations and safety standards.
• Maintain a positive and professional approach with co-workers and customers.

Requirements:

• Must have experience in Western Dining and Local Cuisine
• ​At least 2 years experience as Head/Sous Chef.
• Excellent record of kitchen and staff management.
• Accuracy and speed in handling emergency situations and providing solutions
• Working knowledge of various computer software programs(MS Office, restaurant management software, POS)