Sous Chef – Talent hunting

Full Job Description

Key Responsibilities

· Oversee day-to-day kitchen operations, ensuring that quality of output is in line with company standards and customer expectations.

· Guide and lead the kitchen team to ensure the product is consistent in quality, appearance, and taste.

· Maintain quality of food preparation ensuring consistency in food delivery and standards.

· Assist in the implementation of the kitchen standard operating procedures manual.

· Undertake monthly stock control and assist with food ordering.

· Ensure all inter-kitchen and department outlet transfers are complete, accurate, and performed promptly

· Develop the skills and effectiveness of all kitchen employees through the appropriate training, coaching, or mentoring.

· Check and approve time schedules prepared by the different chefs

· Ensure that all food prepared is served according to KOA Canvas standards

· Participate in the determination of Food and Beverage goals and action plan

· Attends Management and F & B Meetings as requested

· Ensure weekly labour forecasts for kitchen and stewarding are completed every week

· Oversee performance standards for the Stewarding Operation in both Kitchens

· Minimize Operating Equipment Breakage and streamline an efficient resource and equipment flow

Food Production and Quality

· Enforce staff performance standards, food production, and presentation standards, service procedures, and service times;

· Assisting the Head Chef to document, cost, and standardize all menu items;

· Involving the whole kitchen team in developing food ideas.

Menu Development

· Assist the head chef in developing the menu and additional items that are creative and appealing according to season, supply, relevance, and inspiration.

· Provide suggestions with regards to recipes, techniques, and any other ideas

· Document all food production in a standard and presentable recipe

· Provide feedback with regards to the functionality and appeal of the dishes in their department

· Ensure that all food that they produce is equal to or above the minimum set standards

People

· Train, guide, and evaluate the performance of all kitchen personnel

· Provide guidance and direction to subordinates, including setting and monitoring performance standards

· Serving as a role model to demonstrate appropriate behaviours

· Ensure members of the kitchen brigade adhere to standard operating procedures, best practices, and company policy

· Assist in performance development appraisals with staff identifying development opportunities and succession planning

· Demonstrate new cooking techniques and equipment to staff

· Assist in the supervision and control of shifts in the kitchens

· Assist the Head Chef with the recruitment and selection of kitchen staff

· Assist the Head Chef with the induction and training of kitchen staff

· Motivate and challenge kitchen staff

· Counsel staff with performance problems

· Conduct performance appraisals with junior staff members

· Seek from the Head Chef what exactly is expected of them (job description) how to do it (training) and how they will be judged (performance appraisals)

· Ensure the maintenance of both high productivity and good staff morale;

· Ensuring that all junior staff know exactly what is expected of them (job description), how to do it (training) and how they will be judged (performance appraisals)

· Conduct monthly performance appraisals with junior staff members with an emphasis on positive achievements and the setting of work performance goals

· Ensure that staff feel free to communicate their feelings, complaints, and ideas and that those matters are actioned

· Ensure that staff turnover is kept to a minimum

· Respond to and treat colleagues with professional respect and courtesy;

Work Health & Safety

· Communicate the importance of safety procedures, monitor processes and procedures relating to safety

· Ensure HACCP standards are implemented and follow the appropriate hygiene requirements at all times

· Monitor all duty schedules in the kitchen operation and review and correct the appearance of staff uniforms, grooming, and personal hygiene of all kitchen employees

· To ensure all machinery, equipment and utensils are kept clean and in good working condition at all times

· Conducts frequent and thorough BOH inspections together with the Food & Beverage Manager

· Report all accidents, incidents, and near misses

Hygiene, Sanitation, and Food Safety

· Ensure cleanliness and organization of the kitchen are maintained at all times

· Enforce all duty schedules in the kitchen operation and review and correct the appearance of staff uniforms, grooming, and personal hygiene of all kitchen employees

· Ensure all machinery, equipment and utensils are kept clean and in good working condition at all times

· Daily maintenance of the food safety program

· Ensure that the kitchen is in a state for public presentation at all times

· Maintain superior personal hygiene practice at all times

· Maintain the organization, cleanliness, and security of all goods storage areas

· Ensure all equipment is maintained and clean at all times

· Ensure the kitchen staff adheres to the kitchen cleaning and maintenance schedule;

· Ensuring that the correct cleaning and sanitizing chemicals are used in the kitchen;

· Ensuring that fire and safety training is given to all kitchen staff during their induction.

· Ensuring food safety files are maintained and current.

In addition to the above responsibilities, the Sous Chef is also expected to be knowledgeable about the other departments and have an understanding of the overall operation of KOA Canvas. The Sous Chef will assist other departments as needed to maintain the guest experience.

Requirements: 

· A flair and enthusiasm for cooking with fresh quality ingredients

· Ability to cope under pressure, calmly and efficiently to set deadlines

· Previous experience demonstrating good management and effective co-ordination of a kitchen team

· Good interpersonal skills with both kitchen, front-of-house staff, and management

· A positive approach to menu planning and development of the catering service

· Familiar with MS Word and Excel

· Food hygiene certificate & stock taking experience

· Menu costing experience

· HACCP Certification

· Previous experience as Head Chef with an independent restaurant

· Minimum of 5 years of industry experience including 1 – 2 years leading a team

· Superb communication skills, passionate, creative, strategic, and innovative.

· Degree or diploma

· Must speak fluent English

Job Type: Full-time

Send your resume to: taj@executivechef.me