Sous-Chef

Position Summary:

The Sous- Chef person is primarily responsible for planning, administering and supervising the overall total responsibility of all the kitchens, banquets, and culinary staff for leading these areas. The Food Production & Service manager is responsible for leading by example and developing their staff as assets for the kitchen and restaurant. Direct food preparation, production, and control for all food outlets and banquet facilities and ensure that the kitchen provides fresh, appealing, properly flavored foods while focusing on food costs including assigning tasks to employees, enforcing cleaning and safety standards, conducting meetings, maintaining inventory, training employees and ensuring a high level of Guest satisfaction.

Job responsibilities:

Operations(Kitchen)

• Handling multiple outlets serviced from Central Kitchen.
• Efficiently and accurately maintained accounting procedures which included cost control, inventory, shrinkage control, etc.
• Checked the quality of raw and cooked food products to ensure that standards were met. Determined how food should be presented and created decorative food displays.
• Responsible for the selection, training, and development of the personnel within the department; planning, assigning, and directing work: appraising performance; rewarding and disciplining employees; safety; addressing complaints and resolving problems; and overseeing departmental matters as they relate to federal, state and local employment and civil rights laws.
• Responsible for the selection, training, and development of the personnel within the department; planning, assigning, and directing work: appraising performance; rewarding and disciplining employees; safety; addressing complaints and resolving problems; and overseeing departmental matters as they relate to federal, state and local employment and civil rights laws.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Demonstrate new cooking techniques and equipment to staff.
• Develop and implement guidelines and control procedures for purchasing and receiving areas.
• Establish goals including performance goals, budget goals, team goals, etc.
• Communicate the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, and monitoring processes and procedures related to safety.
• Manage controllable department expenses including food costs, supplies, uniforms, and equipment.
• Work closely with vendors to obtain the highest quality offerings at the most reasonable price.
• Provide direction for menu development.
• Determine how food should be presented and create decorative food displays.
• Recognize superior quality products, presentations, and flavor.
• Control the elements that determine profit and loss. Responsible for all major kitchen/restaurant operating expenses. Set margins and manage the business against projections.
• Daily Coordination with concerned F&B team for food pickup, setting-up stations, compliance in Catering and special diets
• Coordinated purchasing of all inventory required for daily business operations.
• Managed and assisted in daily prep work to maintain quality control.
• Handling QSR outlets and knowledge of ISO standards to be maintained as per SOP.
• Carried out all operations including pack meal delivery.
• Train and supervise staff.
• Ensure all food safety procedures are strictly adhered to according to sanitary regulations
• Implement appropriate strategies to resolve adverse trends and improve sales.
• Maintain safe working conditions.
• Follow company policies and procedures regarding handling cash, property, products, and equipment.
• Audit inventory levels to ensure product availability, and order products as necessary.

• Analyzed food selection and replaced it with more popular items. Researched and developed Restaurant menu to include recipes, graphic work, design, and menu pricing.
• Plan food and beverage menus considering clients’ preferences and special requests (for example healthy meals for children)
• Analyzed sales budget, gross margin and profit, and loss reports weekly to project future sales trends and to create an efficient sales model
• Nurture friendly relationships with customers to increase loyalty and boost our reputation
• Coordination with all ONLINE channels to boost Restaurant Sales.
• Provided training and education to employees including orientation, development, and methods of connecting customers with the right products. Responsible for the development and enhancement of the food product that is presented to guests. Make changes that respond to the marketplace and to guests’ needs, both present and anticipated. Recommend changes to the food product. Use market research to develop new products and menu concepts.
• Interact with guests to obtain feedback on product quality and service levels.
• Empower employees to provide excellent customer service. Establish guidelines so employees understand expectations and parameters. Ensure employees receive ongoing training to understand guest expectations.

Required Skills: Excellent communication and interpersonal skills, Strong organizational and time management skills, Multitasker, Knowledge of billing software and  MS office, and Data Analyse skill.

Experience Required: 10 years of experience in the culinary, food and beverage, or related professional area

Qualification: 3-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area, equivalent to Shoe chef.