Sous Chef

The Sous Chef is responsible for maintaining controls, ensuring quality and consistency in the kitchen, and managing kitchen staff. The role involves implementing food standards, overseeing culinary operations, and designing new kitchens. The Sous Chef must also assist in developing new concepts, creating standardized recipes, and researching the F&B industry.

Requirements

• Implement food/quality standards
• Manage kitchen functions including food purchasing, preparation, and maintenance of quality standards
• Design and plan new kitchens
• Standardize recipes and initiate/sustain research in the F&B industry
• Maintain kitchen specifications, cooking procedure sheets, and build up and spread sheets
• Develop manuals in liaison with the operations team
• Augment production capacity and maintain quality controls
• Manage vendor development, equipment sourcing, and raw materials finalization
• Prioritize F&B controls, ensure top quality and hygiene
• Train and develop F&B production staff
• Motivate and lead the team

Benefits

• Salary