Sous Chef (Chinese/Japanese/Western/Banqueting)

POSITION SUMMARY:

Assist in the management of Kitchen Operations in a single food & beverage outlet or a shift, or section of food and beverage operations, including menu planning and costing, organizing special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge. Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

RESPONSIBILITIES:

- Participate in the planning and costing of menus.

- Develop and write standard recipes.

- Develop new dishes and products.

- Ensure that outstanding culinary technical skills are maintained.

- Assist with organizing special events and special food promotions.

- Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.

- Maintain a hygienic kitchen.

- Clean the kitchen and equipment.

- Maintain personal hygiene.

- Supervise and Training of assigned employees.

- Work with Executive Chef in manpower planning and management needs.

- Work with Executive Chef in the preparation and management of the Department’s budget.

- Complete the other tasks and jobs which assigned by the leader.

- Salary: Negotiate

ABILITIES / KEY COMPETENCIES / SKILLS:

- Good communication skills.

- Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.

- Problem solving, reasoning, motivating, organizational and training abilities.

EDUCATION / CERTIFICATES / EXPERIENCE:

- Diploma or Vocational Certificate in Culinary Skills or related field.

- 3-year experience as a chef including at least 1 year in supervisory capacity or an equivalent combination of education and experience.