SOUS CHEF

  •   Holland Village - CC21
  •   Full Time
  •   6 Day Week

UP TO  $ 4000 / month


Manage compliance with F&B hygiene policies and procedures
Checks daily use records, production charts and breading charts against house counts and expected business. Adjusts estimating to the daily flow of business if necessary eliminating over production and waste.
Plan direct hiring, training, and scheduling of food service personnel
Manage cross functional and culturally diverse teams
Conduct staff performance assessment process
Develop and motivate team members through capability development
Manage training
Apply Principles of Food Chemistry
Apply Principles of Gastronomy Demonstrate Food Regeneration process Innovate with new culinary ingredients Interpret culinary nutrition
Manage cost and quality controls Manage culinary operations
Any other duties as may be assigned from time to time.
Maintains and supervises good housekeeping practices in all food producing areas, strictly enforcing “Clean As You Go” policy, also throughout all walk-in, freezers and reach-ins.
Check daily mis-en-place, preparation, cooking and presentation of all food items.
Assists the Executive Chef in planning menu for daily specials and food promotions.

About the Employer

BLACK PEARL STEAKHOUSE
BRN/UEN: 200309678Z


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