[Tuyển Gấp] SOUS CHEF

Duties & Responsibilities

• Work with the executive chef to produce diversified menus in accordance with the restaurant’s policy and vision

• Come up with new dishes which appeal to the clients, whenever required

• Establish the working schedule and organize the work in the kitchen so that everything works like a “well-oiled machinery”

• Produce high quality dishes that follow up the established menu and level up to standards, as well as to clients’ requirements

• Plan the food design in order to create a perfect match between the dish’s aspect and its taste

• Discover talented chefs and train them in order to reach the high standards of the restaurant

• Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources

• Maintain order and discipline in the kitchen during working hours

• Create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.) from their kitchen

• Ensure correct reporting procedures are followed if staff are late or call in sick

• Deal with complaints in a friendly and efficient manner, ensuring any guest complaints/comments are reported to management

• Ensure employee conduct, uniform and personal hygiene requirements are adhered to

• Ensure the rota is done of a weekly basis and all events are staffed accordingly

• Ensure the cleaning schedules are followed and a high level of cleanliness throughout all kitchen is maintained at all times

• Report any maintenance issues to management and ensure these are logged in the maintenance book

• Ensure all Mise en Place is correctly set up for each section before service