Job Description

JOB PURPOSE:

The Sous Chef reports directly to the Executive Sous Chef with accountability for managing the Kitchen Department's food planning and production processes.

PRINCIPAL ACCOUNTABILITIES:

Manage the daily activities

- Supervise and participate in food preparation.

- Make a routine check of the quality and quantity of food before service or buffet set-up.

- Check all the production outlets and find ways to minimize wastage and spoilage.

- Check the refrigerators, freezers and equipment and ensure that they are cleaned and maintained as per standard.

- Report defective equipment to the Engineering Department and ensure follow-up.

- Check all the monitoring forms as been fill as per the HACCP

- Ordering the market list and IDTR.

- Need to handle busy operation in ala carte and buffet

- Coordinate with the Restaurant Manager on any changes in set-up, menu, presentation and out-of-stock items.

- Assist the outlet in organizing fast and efficient service.

- Ensure that daily purchases are carefully checked, correctly stored and properly rotated to maintain quality.

Supervision of staff

- Supervise the activities of the kitchen staff to ensure that they are performing to the required standard.

• Work closely with the kitchen staff in order to identify their training needs.
• Conduct on-the job training to create an environment that fosters staff morale.
• Uphold a warm and friendly working environment.

KNOWLEDGE, SKILLS AND BEHAVIORAL CHARACTERISTICS:

• Strong working skills in Hot & Cold section of kitchen, with good knowledge of various international cuisines.
• Hotel Graduate/ Diploma holder.
• Similar experience of 1-2 years working in a reputed 4/5-star hotel.
• Be able to read, write and speak in English language, basic working skills in MS Word and Excel.
• Strong in handing buffet, A la carte and be able to handle bigger groups.
• Up to date knowledge of latest culinary trends.
• A team player and hands-on work approach.
• HACCP or Advance food hygiene certified and be able to make quick decision.

CUISINE KNOWLEDGE:

• Middle Eastern, Asian and Western cuisines

Job Type: Full-time