Sous Chef

  •   Somerset - NS23
  •   Full Time
  •   Shifts

$ 2000

The Sous Chef will be the creative center for all culinary activities. The role will be focused on driving food sales through menu creation and training, and working closely with the Executive Chef.

You will take responsibility for training, supervising, planning and coordinating of culinary related activities such as: Menu Development, Recipe Adjustment, Food Tasting, Staff Development and Deployment, Stock and Inventory Monitoring, Hygiene and Food Safety compliance, including any projects requested by the Management, ensuring quality food for guests while securing profit margins.

- Review, develop and standardize production recipes and ensure all kitchen staff adhere to the SOP for food preparation, hygiene, and food standards
- Responsible for maximizing productivity, ensuring that dishes are being served on an efficient schedule to boost overall profitability without compromising on quality
- Monitoring and driving food sales through conceptualizing and planning of special menus, in line with the branding and customer profile, including food presentation, menu design, and determining of menu prices
- To have strategic leadership skills in supervising kitchen personnel, and interviewing, hiring and training new kitchen personnel. Give performance reviews and take disciplinary action when necessary
- Identifying problems that arise in the kitchen as well as resolving them quickly with administrative decisions

- Preferably Senior Executives specializing in Food/Beverage/Restaurant Service or equivalent
- At least 5-6 years of relevant experience in related field is required for this position
- Good interpersonal & communication skills, must be able to interact with all levels of staff/management team
- Bilingual (both spoken and written)
- Available immediately or within short notice

About the Employer

BRN/UEN: 198201524D

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