Sr Sous Chef
Sr Sous Chef
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Not Disclosed
Salary Not Disclosed
1 Vacancy
Job Description
- Oversee the kitchen's daily culinary activities.
- Make and build menus that adhere to cost and quality guidelines.
- Oversee the ordering receiving stock levels and food purchases.
- Make ensuring that kitchen cleanliness guidelines and food safety standards (FSC) are consistently followed.
- Keep an eye on and manage food expenses to sustain profitability.
- Put in place and keep up kitchen production protocols and systems.
- Make sure all menu items meet quality requirements.
- Deliver topnotch culinary options to create a wonderful client experience.
- Increase revenue and profitability by developing new menu items streamlining procedures and interacting with customers.
- Oversee the growth and training of kitchen employees.
- Plan employee shifts and oversee kitchen personnel.
- Regularly coach team members and do performance reviews.
Requirements
- Has a certification (NCII bachelor's associate diploma etc. relevant to the F&B industry.
- Minimum of 3 years experience as Sous Chef.
- Knowledgeable in restaurant operations.
- Familiar with P&L.
- Open to shifting schedule (opening and closing).
Employment Type
Full Time
