Sous Chef

Roles & Responsibilities

Job Descriptions:

• Staff Management: Train/retrain, and supervising FOH & BOH team. Ensuring that staff members adhere to SOPs.
• Customer Service: Ensuring high levels of customer satisfaction through attentive service. Addressing customer complaints and feedback effectively.
• Budgeting and Cost Control: Analysing sales trends, adjusting strategies to improve profitability, managing labor costs, food costs, and overhead to maximise profitability while maintaining quality service.
• Operations Management: Overseeing daily operations to ensure the restaurant runs smoothly. This includes managing inventory, supplies, and equipment, as well as ensuring compliance with health and safety regulations.
• Menu Planning and Development: Collaborating with management to design and update the menu, taking into account customer preferences, seasonal availability, and cost considerations.
• Quality Control: Monitoring food quality, presentation, and service standards to ensure they meet the restaurant's expectations and regulations.
• Team Building: Fostering a positive work environment that encourages teamwork and enhances employee morale, retention, and performance.
• Reporting: Preparing reports on sales, expenses, staff performance

Job Requirements:

• Minimum 3 years of experience as a outlet in charge and possess higher culinary skills (Must have Chinese wok skills) in a full-service restaurant.
• Strong leadership, communication, and organisational skills, along with a passion for the hospitality industry.
• Reliable, punctual, responsible, enthusiastic, and positive-thinking.
• Full of energy and spirit, with the ability to stand for long hours and work in fast-paced environments.
• Able to work on weekends and public holidays; working hours may vary according to opening hours.