FINE DINING SOUS CHEF

Job Brief

The Fine Dining Sous Chef will create state-of-the-art culinary experiences for our guests, performed in a timely and complete manner and will ensure that our offerings are stylish, thoughtful, surprising and delivered with attention to detail.



DUTIES AND RESPONSIBILITIES:

·        Provides functional assistance and direction to the kitchen operation as assigned.

·        To assists the chef de cuisine to achieve common goal on GSS, and EES.

·        Assists to Chef de Cuisine and support in daily operation.

·        Conducts training on daily basis and compile the same in documents.

·        Support with creative ideas in terms of amuse bouche, with recipes and cost.

·        Controls and check on the kitchen hygiene, cleanliness and maintenance of the equipment’s.

·        Prepares misc en place checklist for special menu and events.

·   Analyse and respond to guest feedback, guest satisfaction and associate satisfaction information; and give a positive commitment to continuous improvement of product and performance.

·        To manage the kitchen in the absence of the chef de cuisine.

·        To attend morning kitchen briefing in the absence of the Chef de Cuisine

·        Minimize and control food wastage and portion size as per standard recipes.

·        Assists chef de cuisine with food cost recipe, daily requisition and weekly market list.

·        Assists chef de cuisine with monthly physical inventory with accuracy.

·        Assists the Outlet Chef in supervising the functioning of all kitchen employees, facilities and costs to ensure maximum Food and Beverage department profit is achieved.

·        Establish the Rota for the staff

·        Assists the Outlet Chef in controlling and analyzing, on an on-going basis, the following:

a.   Quality levels of production and presentation in their respective areas.

b.   Guest satisfaction

c.   Cleanliness, sanitation, and hygiene.

d.   Ensures optimum performance in all of the above areas as assigned.

·        Assists the Outlet Chef in the production, preparation and presentation of all food items to ensure highest quality at all times.

·        Assists in maintaining effective employee relations.

·        Assists with Banqueting when required.

·        Assists the Outlet Chef in conducting formal and on-the- job training sessions for kitchen employees.

·        Assists the Outlet Chef in the completion of market lists in accordance with Ephelia quality and quantity standards. Checks perishable food items received for quantity and quality standards.

·        Informs on a daily basis the Outlet Chef of all relevant information in operational and personal matters, including information which does not require the Executive Chef’s action.

·        Assists the Outlet Chef with inspections of physical aspects of all kitchen areas, cold rooms and equipment.

·        Provides hands on supervision and assistance in all Kitchen areas assigned by Chef

·         Performs related duties and special projects as assigned.

Candidate Requirements :

·       A Culinary Diploma/degree from a recognized hospitality school preferred

·       Previous experience as Sous Chef or strong Junior Sous Chef (FINE DINING Kitchen) experience.

·       Minimum 3-4 years’ experience in FINE DINING culinary operations.

·       Possess an understanding of various cooking methods, ingredients, equipment, and procedures.

·       Experience in leadership is essential in this role.

·       The level of service given while focusing intensely on the guest satisfaction

·       Effective communication skills and pleasant personality are a must

·       Be fully conversant with all health and safety and hygiene procedures

·       Experience working in a multi-cultural environment.

·       Organized and well planned.

·       On job hands on chef, with skill competency

·       Better gastronomical product knowledge.

·       Able to work with speed and efficiency throughout maintaining positive attitude.