Sous Chef

Job Responsibilities:

• Support the Executive Chef and team in ensuring efficient preparation of food
• Assist to manage and handle all purchase requests, market list order and recipe costing
• Assist in elaboration of menu, recipe card and plating guides.
• Responsible for the food production following the flow from start and get delivered to the table; be in control of the step-by-step preparation to ensure highest food quality are met
• Adhere to all the standards of food presentation, production, and portioning controls. Be hand on in the timely pre-preparation before rush hours as well as for the next day "Mise en place" requirement
• Complies and ensures food hygiene policies are strictly adhered. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas.
• Provide accurate recipes with appropriate training to the junior staff/cooks enabling them to deliver consistent food product.
• Estimate food consumption to schedule purchases and requisition of raw materials. Minimize waste and spoilage to expenses in line with budget.
• Prepare efficient daily work list and train the cooks to produce mise en place with sense of priority and time management
• Be willing to undertake additional duties and responsibilities of work outside the normal daily routine but within the overall job scope of this position

Requirements:

• Possesses Diploma or Certificate in Culinary
• Min 3 years of experience in hotel, strong in western cuisines
• Some knowledge on basic accounting and calculation of food costs
• Excellent logistical, culinary and leadership stills
• Willing and able to work shifts