Sous Chef

Established Restaurant in Port of Sapin currently in the process of restructuring its Management Team. Seeking highly motivated and passionate individuals capable of fulfilling Sous Chef Responsibilities. Ideal candidate must be able to motivate staff and foster a positive work environment.

JOB DESCRIPTION.

SALARY: $10,000 (TTD) per Month, Higher based on Experience. 

Performance Bonouses and Comissions are available after Probationary Period.  

TITLE:  SOUS CHEF

EMPLOYMENT TYPE : FULL TIME

REPORTING STRUCTURE: Executive Chef and Managing Director.

AIM: To ensure all food preparation for establishment are made to company standards.

KEY DELIVERABLES & RESPONSIBILITIES.

• Reports to the Executive Chef and Managing Director.
• Is expected to control the flow of the food preparation during service by showing professional skills through verbal commands and practical examples.
• Shows good communication skills with management, staff, and guests.
• Prepare food to the standard expected.
• Produce all hot kitchen garnishes.
• Attains feedback from floor staff and management to assure that food production consistently exceeds the expectations of guests.
• Any other duties that may be assigned or required by the Executive Chef and/or the Managing Director.

• Evaluates food produce and other goods to assure that quality, price and related goods are consistently met.
• Ensures that portion control systems are maintained for all dishes serve for served dishes is standardised and consistent.
• Liaises with purchasing companies and secures best possible prices for food orders.
• Develop menus, food purchase specifications and recipes with the assistance of the Executive Chef.
• Plan and design menu concepts alongside Executive Chef.
• Develop and monitor food budget for the company. This includes accurately costing of all dishes prepared to secure the most lucrative sales prices.
• Establishes and control measures to minimize food and supply waste and theft.
• Develops and distributes standard recipe booklets and techniques for food preparation and presentation which help to assure consistently high quality and minimizes food costs; exercises portion control for all items served and assists in establishing menu selling prices.
• Regularly creates seasonal dishes and/or specials on the menu.
• Cooks and/or directly supervises the cooking of items that require skilful preparation.
• Supervise staff.
• Schedules and coordinates the work of cooks and other kitchen employees to assure that food preparation is economical, correct and within budgeted labour cost goals.
• Have all kitchen staff contact information on hand and updated.
• Discusses and approves with the Executive Chef the requisition of products and other necessary food supplies.
• Organises and executes routine stock taking schedule.
• Implements training to increase kitchen staff’s knowledge about food preparation and their professional development.
• Organises food staff and management meetings to introduce new dishes or specific changes on the menu.
• Consults with the Executive Chef about food production aspects of special events being planned.
• Ensures proper staffing and organizes weekly rota schedule for maximum productivity and high standards of quality; consults with general manager about food and labour costs to achieve maximum profitability.
• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas including kitchen staff at all times. Establishes and maintains a regular cleaning and other maintenance schedule for all kitchen areas and equipment.
• Check staffing, uniforms, daily production sheets, check production for lunch, next day prep, and check quality of sauces. Train associates on menu items, and consistency, to ensure compliance with Aviation Regulations in proper Food Handling and Storage.
• Check with Executive Chef weekly and daily for requirements for Event times and special Requests.
• Ensure all items are prepared to temperature control standard.
• Ensure production is ready and quality is met. Ensure product is delivered on a timely basis.
• Responsible for all areas of the kitchen operation in the absence of the Executive Chef and will be held responsible for overall operation.
• Ensuring all HACCP controls are met
• Coordinate with AM and PM deliveries with delivery personnel.
• Conduct Monthly training class with immediate associates and ensure all temperature and food regulations are being kept up to standard at all levels of food service.

WORKING HOURS.

• Rostered as per the requirements of the restaurant.
• Break time is one hour per day and is a rostered period.
• Requests for time off is done via a request form for approval by the Executive Chef.

REQUIREMENTS AND SKILLS.

• Formal Culinary training, customer service skills and 10 years (+) experience in kitchen operations.
• Extensive food and beverage knowledge and Restaurant industry knowledge
• Strong organizational, verbal and written communication skills and Management skills
• Detail knowledge of Restaurant & safety regulations
• Strong attention to detail
• Ability to multi-tasks, must be Creative
• High standard of personal hygiene and cleanliness
• Ability to work under pressure and to work well with others
• Self-motivated, creative, approachable, calm.
• Ability to work long hours while standing, bending, stretching, lifting, etc.
• Ability to work on a shift system
• Valid food handler’s badge