Sous Chef

Responsibilities

• Communicate solutions, problems and new ideas to team members and management.
• Ensure that all recipes and product yields are accurately costed and reviewed regularly.
• Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.
• Ensure that food stock levels within the culinary department areas are of sufficient quantity.
• Ensure that associate meals and associate dining services are of a consistently high standard.
• Creative menu planning and correct food preparation for outlets including banquets.
• Control labor and operating expenses through effective planning, budgeting, purchasing decisions, and inventory control while focusing on creative cost control.
• Monitor and maintain use of safe food handling procedures as well as a safe working environment by using and ensuring staff use correct food handling skills and food safety guidelines.
• Assure and/or conduct ongoing training and professional development of kitchen staff.
• To develop and review an effective interaction and communication system with own department and other departments in proper way

Requirements

• High school education
• 10 years experience in kitchen management and catering experience
• Experience in hotel or club house is an added advantage
• Cantonese, knowledge of English and Mandarin is preferred
• Knowledge of written Chinese,  knowledge of English is preferred
• Passion in food and cooking
• Candidate with less experience will be considered as Chef de Partie