Responsibilities:
As a key member of the kitchen team, the main objective is to ensure the delivery of high-quality culinary dishes that meet customer satisfaction.Report daily to the executive chef and weekly to the restaurant general manager
Verify deliveries for quality and proper documentation
Supervise food preparation and related activities
Assist in creating diverse and high-quality dishes
Inspect and finalize dishes before serving
Plan equipment and ingredient orders based on needs
Manage kitchen inventory and provide reports
Implement food rotation system and ensure proper organization
Supervise station setup before shifts
Coordinate kitchen departments to ensure timely dish preparation
Assume chef responsibilities in their absence
Delegate tasks efficiently and estimate workload
Maintain attendance records
Ensure compliance with nutrition, sanitation, and safety regulations
Keep the kitchen clean, safe, and welcoming for staff and guests
Foster a supportive team environment
Record daily HACCP reports
Adjust staff schedules as needed
Sous Chef:
As a Sous Chef, you will oversee kitchen activities under the guidance of the head chef, inspecting dishes to ensure high quality and customer satisfaction.
Knowledge and Experience:
– Minimum 2 years of experience as a sous chef, preferably in a high-volume restaurant
– Strong organizational and monitoring skills
– Knowledge of culinary trends and kitchen optimization
– Certification in health and safety
– Understanding of food and labor cost control
– Ability to identify and solve problems effectively
Key Competencies:
– Ensure exceptional food quality through effective leadership
– Professional and positive attitude
– Passion for food and team development
– Proactive in coaching and developing staff
– Strong communication skills in English and local language
– Open to feedback for operational improvement#J-18808-Ljbffr