Sous Chef

Reporting directly to the Head Chef, the Sous Chef should quickly amass an in-depth familiarity with the kitchen’s operations so that they may fill in for the head chef or chef de partie when needed, in resolving any problems that may arise in the kitchen department. Essentially, the sous chef is responsible for planning, delegating, managing and directing the standards and updates to the kitchen section which are under multiple outlets.

Adherence to Standard

• Promote and ensure kitchen staff compliance with regards to health and safety regulations.
• Ensure consistency is achieved by outlets in terms of product output by doing regular spot check of food items.
• Development of culinary standard operating procedures and presentation standards in partnership the senior leadership team and outlet heads.
• Ensure all kitchen staff members are aligned with the standards of the kitchen department by regularly doing evaluations, refresher courses and kitchen training gap analysis.
• Coordinates with QA team regularly to standardize or align kitchen standards based on operation guidelines while at the same time being able to document reports and release policies or guidelines.
• Cultivate talent of kitchen staff and foster continued quality improvement standards.
• Ensure compliance with all food hygiene regulations are adhered to within the respective kitchen outlet environment in accordance with Health & Safety regulations during QA visits.

Operational Efficiency

• Promote and initiate proper management of food and product ordering by keeping detailed records and minimize waste, plus works with existing systems to improve waste reduction, and manage budgetary concerns.
• In the absence of the head chef, he/she takes the lead and successfully establish continuous operations workflow in the kitchen department.
• Takes action to minimize wastage at all stages of food production implementing controls, keeping records and making reports as required.
• Ensures continuous updates are being given by all kitchen departments regarding equipment is in good conditions and proper maintenance.
• Coordinates with all restaurant management team on supply ordering, budget, and kitchen efficiency and staffing.
• Ensure that an effective quality control and stock rotation procedure is adhered at all times by the kitchen outlets and assist in the monthly stock update with the Head Chef.
• Work and continuously coordinate with head chef to maintain kitchen organization, staff ability, and training, while at the same time being able to document and record progress.

Administration

• Ensure QA reports and memos are properly issued and documented in a timely manner.
• Efficiently conduct kitchen training sessions such as food sampling, product knowledge, cooking and baking techniques.
• Ensure that training inventory for product knowledge, seasonal items and food sampling sessions are updated and coordinated to the training and development officer.
• Generate training modules, tools and other training media that will be used for further kitchen training and development.
• Support the growth and development of culinary staff and leaders by setting up meetings to document the training needs of staffs.
• Assist and Support the Head chef with the development and implementation of short- and long-term culinary training strategies.

QUALIFICATION

• 4 years graduate of BS HRM or any related course
• Familiarity with the best practices in the restaurant and catering services industry
• He must be organized, meticulous, and good communicator.
• Strong leadership skills and with sense of ownership