Sous Chef

• Graduate or Certificates in Associates and/or Bachelor’s Degree in Culinary Arts from Culinary Institutes, Community Colleges and Technical Schools
• 2 to 3 years of experience of which last 1 year in a similar environment is a plus
• In depth knowledge of HACCP requirements and preferably with an advance HACCP certification
• Experienced and skills in assisting Executive Chef with menu planning, menu preparations, food purchasing, inventory and supplies management.
• Fluent in Spoken and written English
• Excellent presentation skills and leadership skills
• Excellent culinary skills and people management skills, Food development, Costing, Managing large team and experienced in practical trainings in the kitchen.

Roles and Responsibilities:

• Overseeing & executing the fast pace kitchen work demands, smooth running of food preparation, cooking and presentation with high quality.
• Directly reported to Store Manager.
• Manage the hot section and distribute tasks for the rest of team and ensuring food, health & safety is strictly implemented.
• Responsible to implement the food safety hygiene with coordination with the chef.
• Cooks the food (butch recipe), daily special and the cold appetizer food, also prepare the paste and sauces related to cold appetizer area.
• Maintaining a safe and hygienic kitchen environment and that staff are obeying sanitation rules.
• Managing food purchasing and storage
• Helping create new recipes and write menus
• Inspects storage room temperature and parameters
• Cost controlling by means of sufficient inventory of raw materials, portion control, implements measures to minimize wastage
• Responsible for staff scheduling for each week based on operational requirements