SOUS CHEF

RESPONSIBILITIES • Leads kitchen team in the absence of the Head Chef • Provides guidance to junior kitchen team members, including but not limited, to line cooking, food preparation, and dish plating • Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance • Keeps cooking stations stocked, especially before and during the peak operation hours • Assist in hiring and training of new kitchen team member to meet/exceed restaurant and kitchen standards • Manages food and product ordering by keeping records and minimizes waste • Works with existing systems to improve waste reduction and manage budgetary concerns • Supervises all food preparation and presentation to ensure quality and restaurant standards • Assist Head Chef in maintaining kitchen organization, team competency, and training opportunities • Assist Head Chef with menu creation • Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing. • Ensure strict adherence of food safety, sanitation and hygiene requirements and practices • Follows and adheres to Company policies, processes, and procedures accordingly • To attend trainings/meetings as and when required • Adhoc duties/projects assigned by Supervisor REQUIREMENTS • Minimum Diploma in Culinary Arts or equivalent • 5 years of relevant working experience in a similar capacity • Able to lead and is a team player • Good planning and organizing skills • Excellent communication and interpersonal skills • Good Microsoft Office skills • Able to work in a fast paced environment