Sous Chef

1.    Daily Operations:

·    Responsible for the overall operations of the kitchen.

·    Monitor the performance standards of raw & finished product quality, food preparation speed and quality, cleanliness and sanitation.

·    Responsible with relevant regulatory requirements.

·    Estimate raw food requirements and submit order or requisition for food supplies.

·    Monitor weekly inventories, estimates and controls food costs.

·    Complete all daily paperwork, periodic inventories and statistical reports accurately and on a timely basis.

·    Conduct necessary analysis and take appropriate action for improvement.

·    Possess full knowledge on food, beverages and other products & services served/provided by the restaurant.

2.    People Management:

·    Build kitchen staffs commitment by demonstrating and reinforcing the leadership behaviours and work standards.

·    Initiate and follow through kitchen staffs’ development to increase their loyalty and commitment.

·    Oversee and review performance appraisals based on defined goals and objectives for all kitchen staffs in a timely manner.

·    Educate and ensure kitchen staffs understand and adhere to all appropriate policies and safety procedures.

·    Develop and train kitchen staffs on handling of kitchen equipment, food quality, proper cooking techniques, new menu items, etc.

·    Organize training of kitchen staffs on new food/menu rollouts and ensure it is conducted professionally.

3.    Food Safety / Sanitation:

·    Enforce and manage all food safety and sanitation requirements and practices as per Company standard and statutory requirements.

·    Maintain critical standards for raw food quality, service speed and quality, cleanliness and sanitation.

·    Inspect food receiving, preparation, production, and storage areas to ensure that health and safety regulations are adhered to at all times.

4.   Workplace Safety &Security:

·      Ensures only approved equipment and substances are purchased. Where this is not possible, provides feedback to respective department for assistance on non-approved items.

·      Engage in preventive maintenance to keep kitchen equipment and facilities are clean and in good working conditions at all times.

·      Ensure all workplace safety policies procedures are maintained and adhered to at all times.

5.   Others:

·      Perform any other additional responsibilities as assigned by Chef.