Sous Chef (All Day Dining)

Responsibilities: Conducts daily shift briefings to kitchen colleagues in absence of Executive Chef. Ensures storeroom requisitions are accurate to minimize repeat visits. Ensures all kitchen colleagues are aware of standards & expectations. Ensures all grooming, spot check and temperature control sheets are filled as required. Maintains cleanliness and proper rotation of product in all chillers. Minimizes wastage/ spoilage. Maintains consistent on the job training sessions for culinary colleagues. Liaises daily with Outlet Chefs to keep open lines of communication & guest feedback. Strives to maintain & improve all food preparations & presentations. Communicate food consistency & quality to the team members in the assigned section. Daily checks of all mis en place to ensure freshness & quality standards. Assigns and follow – up tasks as dictated by business volume. Supervises and coordinates the work of cooks in other kitchens. Ensures that the food preparation and presentation is economical and technically correct. Inspects personally all incoming food products for quality, quantity and cost effectiveness. Plans and implements all menus according to master plan. Supplies and maintains an acceptable turnover and plans production according to business forecast. Analyses daily food sales, butcher reconciliation, food costs and other expenses. Sets-up and implements training program for all team members in Kitchen and promotes talent development within the team. Suggests profit, service, production, sales improvement ideas. Maintains a clean and hygienic kitchen, heavy equipment, utensils coordinating his efforts with the Chief Steward. Inspects all regular kitchens and store refrigerator and suggests storage Ensures compliance of procedure in order to avoid spoilage and achieving targeted turnover of food products. Responsible to produce accurate inter-kitchen transfers Prepares all standard recipes and uses meat charts. Ensures that all items issued from the kitchen have a corresponding captain order, that the kitchen gets the adequate credit for issued goods. Performs other duties assigned by the Executive Chef. Requirements At least 7 years' experience with 2 years' experience in similar capacity Must possess valid WSQ Food Safety Level 1 certification Have knowledge in HACCP certification Strong customer service focus High level of flexibility and adaptability Strong team player and leader Able to work in fast pace environment and under pressure