Sous Chef

Job Description

The sous chef will act as intermediary between the Executive Chef and line staff, strong leadership and communication abilities are critical.

Reports to : Executive Chef

Planning and directing food preparation

• Responsible for managing kitchen staff to ensure food is prepared properly.
• Must monitor and ensure compliance with recipe specifications.
• Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items etc.
• Coordinates and controls kitchen helpers in food storage (e.g. maintaining tidiness, following the first in first out principle).
• Oversee day-to-day meat station production and operations in the kitchen which includes the planning and directing of all food preparation.
• Monitors material consumption and orders required food and equipment on a daily basis to satisfy the daily production plan.
• Ensure that the kitchen stations are properly organized, staffed and directed.
• Comply with and enforce sanitation regulations and safety standards.

Managing kitchen staff

• Must ensure that all kitchen staff in his area are performing at the level required.
• All kitchen staff HAVE to wear proper uniform, and show up to work in a crisp fresh look.
• Demonstrates hands on approach to all kitchen stations by tasting products produced in the station to insure quality, presentation and consistency standards meet company standards.
• Assist with the development of standardized recipes for all menu items. Ensures that recipes are accurate and updated as needed.
• With a hands on approach assign tasks effectively for the efficient use of allocated labor ensuring maximum results are achieved and daily production needs have been met in a timely, organized and efficient manner.
• Responsible for complete set up, cleanliness and organization of all kitchen areas.
• Must act as a manager, team leader and motivator for the kitchen staff working closely with and maintaining good relation with all culinary team members and other departments.
• Must assist with documenting and enforcing food safety procedures and workplace safety procedures.
• In case of an employee failed to comply with rules of conduct listed on Le colonial employee handbook, Sous Chef is required to follow up with the employee and issue a documentation to record the incident.
• Sous chef should be aware of the companies rules of conduct listed on employee’s handbook
• Sous chef Must be able to assign cleaning schedules to kitchen porters and follow up till completion

Training

• Responsible for training new employees and following up with them daily to ensure they are trained properly on each station.
• Work with office manager to provide all necessary tools, documents, menus, training materials for new hires.
• Maintain a positive and professional approach with coworkers and customers.
• Guide, motivate and develop employees. Reach out to Executive Chef, VP of Operations when dealing with a challenging employee.

Expediting

• Required to expedite food from the line stations and responsible for arranging tickets and ordering food preparation so that customers receive food in the order it should be sent out.
• Make sure all food goes out at the right time.

Quality Control

• Responsible for ensuring that food that leaves the kitchen station is of the highest quality and will make diners happy.
• Ensure that portions are correct and the food is plated in an attractive manner according to our presentation guidelines.
• Work with Receiver and Conduct quality checks of goods received, if product is not up to standards remake.
• Responsible for the organization of cooler / freezer and product rotation. The walk-in cooler must be checked daily. Follow up with Butcher and prep team to make sure all product is stored properly according to HACCP guidelines.

Financial

• Conduct food inventory every Month efficiently.
• Monitor product quality and report any product issues to Executive Chef.
• Responsible for controlling and eliminating the waste of product.
• Perform other related duties as assigned or requested by Executive Chef
• Required to schedule accordingly, and monitor the labor cost
• Weekly schedules to be submitted in system by Wednesday every week for approval.
• Check employees’ attendance daily, and record / report any tardiness to Executive chef

Qualifications :

• Minimum 2 years kitchen management in high volume restaurant
• Must have a Servesafe manager certificate
16 days ago