Sous Chef

1. Daily Operations: · Responsible for the overall operations of the kitchen. · Monitor the performance standards of raw & finished product quality, food preparation speed and quality, cleanliness and sanitation. · Responsible with relevant regulatory requirements. · Estimate raw food requirements and submit order or requisition for food supplies. · Monitor weekly inventories, estimates and controls food costs. · Complete all daily paperwork, periodic inventories and statistical reports accurately and on a timely basis. · Conduct necessary analysis and take appropriate action for improvement. · Possess full knowledge on food, beverages and other products & services served/provided by the restaurant. 2. People Management: · Build kitchen staffs commitment by demonstrating and reinforcing the leadership behaviours and work standards. · Initiate and follow through kitchen staffs’ development to increase their loyalty and commitment. · Oversee and review performance appraisals based on defined goals and objectives for all kitchen staffs in a timely manner. · Educate and ensure kitchen staffs understand and adhere to all appropriate policies and safety procedures. · Develop and train kitchen staffs on handling of kitchen equipment, food quality, proper cooking techniques, new menu items, etc. · Organize training of kitchen staffs on new food/menu rollouts and ensure it is conducted professionally. 3. Food Safety / Sanitation: · Enforce and manage all food safety and sanitation requirements and practices as per Company standard and statutory requirements. · Maintain critical standards for raw food quality, service speed and quality, cleanliness and sanitation. · Inspect food receiving, preparation, production, and storage areas to ensure that health and safety regulations are adhered to at all times. 4. Workplace Safety &Security: · Ensures only approved equipment and substances are purchased. Where this is not possible, provides feedback to respective department for assistance on non-approved items. · Engage in preventive maintenance to keep kitchen equipment and facilities are clean and in good working conditions at all times. · Ensure all workplace safety policies procedures are maintained and adhered to at all times. 5. Others: · Perform any other additional responsibilities as assigned by Chef.