Sous Chef

Kitchen Operations & Food Production

1. Supervise large scaled prep and production of dishes for 400+ portions per meal.

2. Actively assist to prepare and cook dishes especially during peak hours if needed

3. Taste and inspect all dishes before they are served

4. Ensure every dish is prepared according to the SOP in place.

5. Monitor all kitchen work stations and ensure they are set up and functioning efficiently

6. Manage food serving team to ensure it is served with correct portions

7. Liaise with respective department Managers for Special event orders and execution

Staff Leadership & Supervision

1. Manage all kitchen staff according to their positions, junior sous chef, chef de parties, line chefs and prep cooks

2. Train new hires on kitchen (SOP) procedures, recipes, hygiene and safety standards

3. Assign task and responsibilities to kitchen team and ensure all mis en place is completed for service

4. Prepare staff weekly work schedules and coordinate emergency coverage to prevent insufficient staffing daily

5. Team briefing when needed to ensure smooth operations and/or during special adhoc events

6. Coordinate with Superior and HR on kitchen staffs monthly payroll computations

Inventory, Procurement & Cost Control

1. Managing all inventory, food & supplies ordering, and conducting monthly stock calculation accurately

2. Liase with all suppliers for weekly ordering of supplies

3. Liaise with the procurement team to ensure timely supplies ordering

4. Check the quality and weight of incoming delivery supplies

5. Help minimize wastage and control food cost my ensuring proper food portioning, storage & FIFO

6. Ensure all food are stored in correct and suitable environment

7. Liaise with the finance team to ensure timely supplier payments in accordance with agreed terms

8. Data Collection for daily food consumption

Safety & Hygiene

1. Ensure all work areas, kitchen cooking equipment, and storage facilities are kept clean and organized

2. Monitor kitchen safety practices to avoid accidents from happening

3. Ensure a safe working environment, example clean flooring

4. Ensure kitchen hygiene is practiced by kitchen team at the highest standards

5. Manage and order supplies to maintain kitchen hygiene

6. Coordinate with the maintenance team to ensure the upkeep of kitchen machinery and facilities

Required Technical Skills

1.Menu Development - Suggest and prepare menu for daily menu updates and special events

2. Food Costing and SOP - Calculate the exact cost of goods sold per meal/event

3. Food and Operation SOP - Prepare new SOPs for new menu and kitchen operations when needed

4. Food Dietary - Understand food protocols and specific dietary needs (halal,vegetarian)

5. Computer Requirements - Able to execute supplies ordering, data collection and reports through Microsoft softwares

6. Physical Stamina - Ability to stand for long intervals and lift up to 25kg load