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Requisition ID:  5606

Sous Chef

Responsibilities

  • Ensure that food items are cooked and plated accurately to specifications
  • Mentor, train and encourage junior staff by providing continuous performance feedback and identifying a talent pipeline
  • Lead and ensure staff are cross-trained for multiple stations to support daily operations
  • Ensure areas of responsibility are clean, tidy and organized
  • Ensure proper hygiene practices and storage methods are followed at all times
  • Implement plans to ensure efficient use of resources and minimise wastage
  • Ensure smooth back-of-house operations and maintenance of kitchen equipment
  • Cultivate a cohesive, collaboratives and high-performing culture to heighten staff morale
  • Create and prepare new menu items and daily specials with the Head Chef
  • Assist in monthly inventory counts and recording of food wastage
  • Supervise team to complete operational and ad-hoc duties
  • Evaluate and administer manpower plans to manage labour costs

Requirements

  • Diploma in any field
  • At least 6 years of relevant experience
  • Excellent communication, interpersonal, leadership and organisational skills
  • Able to perform in a fast paced environment
  • Willing to work 6 days rotating shift including weekends and public holidays
  • Business and financial acumen to achieve profitability targets will be advantageous