Sous Chef

Our multinational client who provides hospitality services requires an experienced Sous Chef to join their newly opened restaurant team. You will be responsible for assisting the daily operations of the kitchen, including menu planning, costings, managing events, promotions, development of new dishes and maintaining the food quality standards with the help of your extensive product knowledge.









Responsibilities:

• 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 and personal hygiene and that of the kitchen and equipment.
• Collaborate with line manager and HR department to ensure the departmental performance of employees is productive and assists in workforce planning.
• Assist in training needs analysis of kitchen team and ensure training programs are designed and implemented to meet needs.
• Provide input for probation and formal performance appraisal discussions in line with company guidelines.
• Manage the employee relations duties within the department including approving leave, sickness based on business needs.
• Support departmental operational budgets including its management.
• Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same.
• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.
• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
• Log security incidents and accidents in accordance with hotel requirements.
  
  

Requirements

• Must have at least BA/Bsc/Diploma/Apprenticeship Gastronomic educational certificate or equivalent. In addition, an HACCP certification.
• Must have a minimum of five (5) years of working experience in the kitchen of which two (2) years must be in line management role (e.g. Chef De Partie). International experience an advantage.
• Experience in preparing Asian Cuisine an advantage.
• Ability to engage, influence, and build relationships with a variety of internal and external stakeholders.
• Excellent organizational, problem solving, team building, planning, communication (oral and written), leadership, delegating tasks, decision making, time management and managerial skills.
• Ability to work and communicate in a multinational/cultural environment.
• Knowledgeable in food safety regulations.
• Ability to work as part of a team, thrive under pressure in challenging circumstances and come up with proactive, rational solutions.
• Ability to apply professionalism, confidentiality and ethical approach as all time.
• Proficient level in computer skills (Excel/PowerPoint/Word) and IT literate an advantage.

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