Sous Chef

Our client, operating in the Food & Beverage industry, is looking for a Sous Chef to join their growing teams. Reporting to the Head Chef and Senior Sous Chef, general duties depending on the position will include: 

• Executing daily food service, quality, technique, portion, presentation and food cost control.
• Ensuring high standards of hygiene, cleanliness and safety are maintained throughout all the kitchen areas at all times.
• Implementing and maintaining the company's Standard Operating Procedures
• Managing the day-to-day kitchen operations and culinary team, scheduling and coordinating the work to chefs and other kitchen employees to ensure that food preparation is within budget.
• Maintaining a positive and professional approach with co-workers.
• Reviewing and planning menus for outlet and ensure consistent quality.
• Training and managing kitchen personnel.
• Following all local laws relating to the industry as well as HACCP.
• Practicing good leadership skills and motivate staff to maximise staff satisfaction and productivity.
• Reporting to the Senior Sous Chef and Head Chef

Working hours are Monday - Sunday on a roster basis.

Requirements

• Knowledge of Health and Safety procedures.
• Flexibility in working hours including split shifts, evenings, weekends and holidays.
• Strong leadership, motivational and people skills.
• Excellent verbal and written English communication skills.
• Possess a valid Food Handlers License.
• A minimum of 3 years local experience in a similar role is a must within a fast paced environment

Benefits

• Opportunity for career growth within a diverse range of restaurants;
• Health Plan;
• Subsidized Transport.

Job Reference: BX219