Sous Chef

Responsibilities:

• Develop new menu options based on seasonal changes and customer demand.
• Operate a simple Breakfast menu and the operation of the kitchen
• Assist with the preparation and planning of customized and tailored meal designs.
• Ensure that kitchen activities operate in a timely manner.
• Guest oriented personal with great problem solving skills and concerns personally.
• Monitor and record inventory, and if necessary, order new supplies.
• Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
• Recruit and train new kitchen employees to meet restaurant and kitchen standards.
• Create schedules for kitchen employees and evaluate their performance.
• Adhere to and implement sanitation regulations and safety regulations.
• Manage the kitchen team without an executive chef.
• Create SOPs and Standardize menus.
• Control inventory and cost concern.

Requirements:

• Ability to mentor and lead the team for excellence.
• A minimum of 2 years’ experience in a similar role.
• Pre-opening experience will be an added advantage.
• Strong knowledge of cooking methods, kitchen equipment, and best practices.
• Good understanding of MS Office and restaurant software programs.
• Teamwork-oriented with outstanding leadership abilities.
• Excellent communication and interpersonal skills.