Sous Chef

Objective:

This role is responsible for supporting the Head Chef in preparing ingredients, cooking dishes, ensuring high standards of hygiene and cleanliness, and maintaining a well-organized kitchen environment. The Sous Chef will execute advanced cooking techniques, assist in kitchen management, and ensure that kitchen standards are maintained. This role serves as a steppingstone to becoming a Head Chef and is PIC in the absence of the Head Chef.

Duties:

• Assisting in Kitchen Operations: Support the Head Chef in day-to-day kitchen operations, including ingredient preparation, cooking, and plating dishes.
  Key Indicator: Efficient operation and timely meal preparation.
• Quality Assurance: Ensure all dishes are prepared according to recipes and standards, maintaining consistency and quality.
  Key Indicator: Consistent dish quality and positive guest feedback.
• Team Supervision: Oversee and guide kitchen staff, including Commis Chefs, to ensure smooth kitchen operations and adherence to standards.
  Key Indicator: High team efficiency and effective task delegation.
• Hygiene and Cleanliness: Ensure the kitchen is clean, organized, and compliant with hygiene and safety standards.
  Key Indicator: Regular hygiene audits and compliance with health regulations.
• Inventory Management: Assist in keeping track of inventory levels, minimize food waste by using ingredients efficiently, and report shortages or excesses to senior chefs.
  Key Indicator: Accurate inventory records and reduced food waste.
• Training and Development: Attend all training sessions carried out by the Training Department and demonstrate a willingness to learn new cooking techniques and methods.
  Key Indicator: Successful completion of training modules and practical application of new skills.
• Food Safety Compliance: Adhere to food safety and sanitation guidelines and report any concerns or faults immediately to the immediate supervisor.
• • Key Indicator: Zero incidents of food safety violations.
  • Guest Satisfaction: Ensure that all dishes meet the company's standards and the guests' expectations, addressing any concerns promptly and professionally.
    Key Indicator: High guest satisfaction scores and minimal complaints.
  • Menu Innovation: Assist the Head Chef in developing and implementing innovative and seasonal menus.
    Key Indicator: Successful introduction of new dishes and positive guest feedback.

Education Qualification:

• High School Diploma/ Certificate in Food/ Hospitality Diploma or equivalent qualification.
• Certificate courses (preferred but not mandatory).

Work Experience:

• Years of Experience: Overall 5+ years with 1 year of experience as Sous Chef in the food & beverages industry
• Area of Experience: Food & Beverages, Culinary experience.

Technical Skills (Role Specific):

• Leadership and communication skills
• Assisting with menu creation and understanding of costing
• Advanced culinary skills and creativity
• Understanding of food safety and sanitation regulations
• Strong organizational and time management skills