Sous Chef

• Responsible for all culinary dishes that are prepared in their Kitchen. Because of this, a successful Sous Chef must be very knowledgeable about his or her specialty, as well as culinary functions in general.
• Must have experience in Oriental Cuisine.
• A person in this role must also be very organized and comfortable working in a high-pressure environment. A Sous Chef must also be able to give orders within all the section, as well as reliably carry out orders handed down to them by the executive chef.
• Primary role is to oversee the preparation, cooking, and presentation of meals in a restaurant. Duties associated with this role including directing chefs in their section in preparing, cooking, and presenting culinary dishes.
• Enforcing strict health and hygiene standards in the kitchen; and trouble-shooting any problems that may arise.
• Instructs cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
• Arranges for equipment purchases and repairs.
• Meets with customers to discuss menus for special occasions such as weddings, parties, and banquets.
• Monitors sanitation practices to ensure that employees follow standards and regulations.
• Orders or requisition food and other supplies needed to ensure efficient operation.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Checks the quantity and quality of received products.
• Records production and operational data on specified forms.
• Plans, directs, and supervises the food preparation and cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain or hotel.
• Undertakes additional duties assigned by the Executive Chef or Executive Sous chef.

CosT CONTROL AND PROFITABILITY

• Deals with spoilage, breakage and accident efficiently in accordance to the required standard.
• Abides by the instructions given by Superiors.

TEAMWORK, COMMUNICATION AND TRAINING:

• Follows instructions given by Superiors.
• Should favor vertical communication system to his/her Superiors in order to maximize operational efficiency and guest satisfaction for all functions and activities involving F&B. Must be perfectly groomed at all times.
• Harmonious and productive working environment.

SAFETY & SECURITY

• Ensures a safe environment for our guests and Team Members at all times.

MAIN TASKS

• Knows how & what to do in case of an evacuation/fire alarm or other emergencies
• Behaves at all times in such a way as to avoid accidents. Is familiar of procedure to report accidents in the premises.
• Is able to raise the internal alarms correctly.
• Adheres strictly to all directives and the safety regulations in place in the working place.
• Is obliged to take part in training courses for fire protection, health & safety at work and handling hazardous substances.
• Takes part in any fire or evacuation drills and ensure complete familiarization with all exits, including those normally used by customers as well as fire escapes.
• Monitors sanitation practices to ensure that employees follow standards and regulations.
• Directly responsible to maintain all the time the mise en place of food in proper order, clean condition of the fridges and all working areas of the kitchen and storages.
• Able to represent the company in depth trough the food and beverage service.
• He/she need to be capable within his/her personal experience to describe and explain in all the aspect every dish served in the menu.

JOB SPECIFICATIONS

• Punctuality is a MUST when reporting to work.
• Service Excellence, Meticulous attention to detail and Flexibility to undertake additional responsibilities that may be assigned from time to time.
• Strong adaptability to change and good physical condition.
• Ability to work under pressure.
• Personal grooming and etiquette must be exceptionally high.

PREREQUISITES

• Comply with all company policies.
• Comply with all systems and procedures as laid down by the Executive Chef.
• The management reserves the right to change/extend this statement if necessary at any point of time during her/his employment.
• The holder of this statement can be asked to take on other tasks in addition of the ones stated, in a reasonable framework

SKILLS & COMPETENCIES

• A flair with ingredients
• An ability to stay calm when the pressure mounts
• Strong leadership skills to motivate brigade chefs
• First rate culinary skills
• Full knowledge about the company visual, standard and menu.

Microsoft Office

Event Planning

Product Research

Integrity, Honesty, Trust

Staff accommodation, Staff transportation